Chef & Culinary Insights


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Consider These Tips When Adjusting Your Winter Menu

As the chillier months hit most of the states, it is time to make menu changes to keep dishes relevant. Winter menu planning is now. Delicate zucchini, little heirloom tomatoes and sweet berries are heading south for the winter. Dig deep to pull out the more burly elements of your repertoire.

48 Hours With Boka Restaurant Group

In this episode of “Food As a Lifestyle" we’re giving viewers a behind-the-scenes look into the lives of two James Beard nominated restaurateurs, Kevin Boehm and Rob Katz of Boka Restaurant Group (BRG) in Chicago. BRG is a chef-driven restaurant group made up of six chef partners and 12 different establishments.

Thanksgiving Comes Early With Au Bon Pain's New Holiday Menu

To stay festive and warm during the season, Au Bon Pain (ABP) shifted gears into a new holiday-inspired menu this week to give customers something new to get excited about. By switching up its offerings from Pumpkin Croissant and Harvest Pumpkin Soup to The Holiday Gobbler and Roasted Poblano Chicken Stew.

Celebrity Chef John Tesar's Knife Burger to Open at New Food Hall

Food halls, in general, are becoming wildly popular. Well, Fort Worth, Tex. is the next lucky city with development plans in place to create an exciting food hall in Crockett Row at West 7th. Its star eatery will be celebrity chef John Tesar’s third Knife Burger concept, ranked No. 1 in Texas and No. 6 in the nation by "Thrillist."

Graffiti Earth: Reducing Food Waste One Dish at a Time

In this episode of “Sustain,” we learn about the buy-ugly movement through the eyes of Chef Jehangir Mehta, a world-renowned chef who explores ways to reduce his food wastage footprint. He attributes his innate ability to find the best ways to reduce waste to being from a third-world country, like India.

Danny Meyer Is Looking To Invest $220 Million In Culture-Rich, Innovative Companies

Union Square Hospitality Group (USHG) has raised $220 million for a private equity fund that will invest in 10 to 15 fast casual restaurant concepts, hospitality-facing technology companies and other businesses that share the hospitality group CEO’s employee-centric values.


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Expert Column

6 Steps Towards Solving the Chef Shortage Problem

By Doug Radkey, Industry Expert

It’s no secret.

I think we’ve all heard by now that there’s a “shortage of qualified cooks and chefs” across North America, the U.K. and Australia specifically. If you’re not experiencing it first hand as an operator or chef, you’ve surely read one of the numerous articles on why it’s happened.

How big is the problem? It’s got to the point now where we’re seeing operators offer financial incentives to the general public who refer a chef to them.  We've got to be realistic and address these issues now before it’s too late!

Before we go yelling about ‘millennials’ again, we can’t blame them wholeheartedly for this one. Owning a restaurant has become easier since the economy recovered and establishments are opening at a rate that the pool of qualified cooks just can’t keep up with.

Top Gallery

Below, we share some of our favorite shots from our travels around the country. Enjoy!