Articles Tagged with ''executive chef''

Schwan’s Chef Collective to Help Develop School Lunch Recipes in South Carolina

The goal is to create nutritious and innovative new menu items that are easy to make, meet nutritional guidelines

October 3, 2019

The goal is to create nutritious and innovative new menu items that are easy to make, meet nutritional guidelines, can be made with ingredients already found in school pantries and, most importantly, entice students to line up for “hot lunch” every day.

Givaudan Chef’s Council 2019 Edition: ‘The Protein Challenge’

Four top chefs join Givaudan experts to explore new culinary concepts for meat and plant proteins

September 19, 2019

Givaudan’s distinguished Chef’s Council, an industry first that originally launched in 2006, brings together some of the most creative culinary minds in the world to focus on a current challenging theme.

Culinologists Tap Into the Rich Flavor Notes of Beers, Wines, and Spirits

Spirited Creations: The use of alcohol in food and beverage preparations is on the rise as consumer palates become more sophisticated and chefs and mixologists push boundaries.

Barbara Zatto

September 16, 2019

Used as a splash or a concentrated reduction, alcohol "opens up" the starring flavors in sweet and savory formulations, enhancing them without overriding them.

National Chefs, Food Manufacturers Reveal Emerging Food Trends

New interactive live show focuses on trends taking shape in restaurant space

August 13, 2019

As American tastes shift faster than ever before, both restaurants and food manufacturers are looking for new ways to pivot quickly to meet demands.

Q&A with Executive Chef Gerald Drummond, Campbell's Foodservice

An executive chef's perspective on plant-forward product development

May 8, 2019

Prepared Foods talks fruit and vegetable ingredient trends with Executive Chef Gerald Drummond of Campbell's Foodservice.

Q&A with Juliet Greene, Charlie Baggs Culinary Innovations

A corporate chef's perspectives on trends in sauces and spreads

January 10, 2019

Prepared Foods talks sauce and spread flavor and ingredient trends with Juliet Greene, assistant vice president of culinary strategy and a senior corporate chef with Charlie Baggs Culinary Innovations (CBCI), Chicago.

Chef Thai Dang Explores Global Flavors in Incredible Egg Trends Series

Global flavors resonate with diners, especially younger ones, who enjoy exploring other cultures through food

October 5, 2018

Other hot flavor spots along with Asia, include Latin America, Africa, the Middle East and the Mediterranean. Think sambal, gochujang, guasacaca, sofrito, agrodolce, dukkah, and more. These are just a taste of the flavors from around the world spicing up menus all over the country.

Top Research Chef Explores the Technical Side of Several Hot Flavor Trends

Flavor Forward

Stephen Kalil CEC, CRC

David Feder , RDN

July 25, 2018

Multiple trend reports have pointed to a rapidly expanding interest in the cuisines of North Africa and the Middle East. For product developers wishing to serve this consumer trend, the key to an authentic experience is to unlock the taste and flavor through the ingredients and spices that bring accuracy to the flavor profiles that define these cuisines.

Most Commonly Menued Terms Suggesting Authenticity

Manufacturers Explore Challenges of "Authentic" Food Tastes, Experiences

Traditional Tastes

Maeve Webster

July 20, 2018

For the last several years, there's been a culinary shift and belief that food derived from foreign cultures should seek to be authentic or feature authentic elements.

Rosina’s Celentano Mezzaluna Sausage Ravioli

Q&A with Chef Herb Stockschlaeder II

A chef's perspective on pasta formulation and culinary trends

July 19, 2018

Prepared Foods talks pasta formulation and taste trends with Chef Herb Stockschlaeder II, CRC, DTR, who is director of R&D and Strategic Channels for Rosina Food Products, Inc., Buffalo, N.Y.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Once targeted at athletes, active nutrition products with benefits like energy, focus, hydration, and protein are now winning over everyday consumers seeking support for their busy lifestyles.