A chef's perspective on rice and grain ingredients
February 9, 2018
Prepared Foods talks ingredient rice and grain trends with Chef Michael Holleman, director of culinary development at InHarvest, a Bemidji, Minn., supplier of rice, grains and legumes to retail, foodservice and in-store deli operators.
A chef's perspective on beans, pulses and plant-based proteins
January 10, 2018
Prepared Foods talks with Christine Farkas, a chef consultant and founder of IHeartFood Consulting, a food product and culinary consulting firm in Vancouver, B.C.
Consumers and the food industry are now recognizing the opportunity that veg-based options present in terms of versatility, exposure to new flavor profiles and evolving the way we eat.
An executive chef’s perspective on soup trends and formulation
October 16, 2017
Prepared Foods talks with Jeff Wirtz, corporate executive chef for Blount Fine Foods, a Fall River, Mass., processor of premium fresh and frozen soups, sauces, entrees and sides.
Award-winning chef partners with US Foods to showcase global flavors and inspire menu developers across the US
September 8, 2017
Menu inspiration continues to challenge independent restaurant operators across the country. To jumpstart the menu development process, Chef Marcus Samuelsson partnered with US Foods to create a line of products that aims to inspire chefs and restauranteurs nationwide.
Company unveils product collaboration with renowned restaurateur to bring menu inspiration to independent restaurants across the country
August 29, 2017
Together, US Foods and Chef Samuelsson will introduce a line of new products aimed at bringing restaurant operators unique flavors to help inspire their menus.
Chef Christian Kiefer will head the company’s Product Research and Development Department
June 7, 2017
Chef Christian "Kit" Kiefer, a chef and certified culinary educator and former restaurant owner, who created many popular menu items for restaurant chains and Fortune 500 companies, has been hired by St. Louis-based Kent Precision Foods Group as Corporate Culinary Chef of the Research & Development Department.