News

Farm to Table Menus

Posted by on Oct 18, 2012 in Consulting, Food, Menu Development, News | 0 comments

Here is a great article form the CIA discussing how to incorporate the Farm to Table movement in your establishments. You can start small and work this into your daily menus. It take time and if you need help look to the resources around you for support.

 

http://www2.ciachef.edu/htmlemail/CEnewsletter2012_ProChef/pdfs/FarmTableMenu_20.pdf

Chefs, consumers embrace seafood charcuterie

Posted by on Sep 13, 2012 in Culinary Techniques, Food, Menu Development, News | 0 comments

Just another way American Chef’s are pushing themselves to master traditional techniques with American ingredients and creative spirit. It is these kinds of trends that get me excited about the possibilties of modern cuisine. It is about great ingredients and applying the right technique to make a great dish. Molecular manipulation is dead in most circles. A great pate and real bread what can go wrong with that.  What do you think?

Chefs, consumers embrace seafood charcuterie | Nation’s Restaurant News.

“Customization” a Food Trend I Can Live With

Posted by on Feb 8, 2012 in Consulting, Menu Development, News | 0 comments

“Customization” a Food Trend I Can Live With

I tend to agree with a few of these trends. I especially believe in the customization trend. I started my business partly because I was tired of seeing the same items menus across the city. Chicken Ceasar especially. Why? I wanted to help culinary teams fine their “inner groove”.

The top five food trends according to a culinarian | QSRweb.com.

Every kitchen has a soul. It is a collaboration of many factors and each should have a unique identity. Just because some else has it on the menu does it mean you have to. I have termed this the “vanilla” factor. Kitchens as well as guests want to have their unique twist on a dish and make it there own. By developing a menu writing formula and recipe writing processes based on things a kitchen believes in and does consistently well will allow continual improvement by the kitchen. It will also allow you to easily make special requests or custom orders possible.

A kitchen should focus on producing a core group of recipes very well and then with the right guidance from the kicthen a well trained sales person should be able to easily create unique menus. The sales person can be a waiter, catering sales manager or the receptionist who is the only one office. If they understand the way menus are put together it can work.  CCS is has developed a series of worksheets for custom writing menus  which details cooking methods best suited for a particular protein, provides an internchangable list of seasonal sides, sauces and garnishes which can combined in any manner based on the desires of the person writing the menu item. There is no experimenting on the guests with a on-the-fly menu item because it sounds good.

For more information please contact us

 

Menu prices likely to rise in 2012

Posted by on Feb 2, 2012 in News | 0 comments

Are you ready for the up and coming year. Its time to look at your menus. Contact us today and start making more profit.

 

Menu prices likely to rise in 2012, experts say – Related Stories – ProChef SmartBrief.

Does this say something about Chicago

Posted by on Jan 20, 2012 in Food, News | 0 comments

Five of the top 10 most expensive restaurants are here in Chicago. Has the perception of our city changed to a center of fine dining? What do you think?

http://www.bundle.com/article/25-most-expensive-restaurants-america/slide/1/?fromMSN=true#comments

Scotch Whisky and Shortage Feared As Asian, Latin American As Water Demand Soars – NewsOXY

Posted by on Dec 4, 2011 in Consulting, News | 0 comments

 Bar managers beware. If you are responsible for a bar program, you may want to think about some changes.  I enjoy a single malt as much as the next but the price may soon be out of reach. American small batch bourbons are a great alternative. These artisan distillers are bringing the craft out of the woods and into the mainstream.  So think Kentucky mash next time you stock the bar.

Scotch Whisky and Shortage Feared As Asian, Latin American As Water Demand Soars – NewsOXY.

The Serious Chef’s iPad App

Posted by on Dec 2, 2011 in News | 0 comments

Do you need this on your tablet or IPad? Is this the new way of culinary eductaion or a fun toy. You decide? The Serious Chef’s iPad App.

Craft brews and local foods are popular in Britain

Posted by on Nov 29, 2011 in Food, Menu Development, News | 0 comments

For years I have been the brunt of many a joke about the quality of food and dining in England. I am glad there are people recognizing the fact that without the change in food quality and expectations by the young chefs, farmers and producers of England we would not have the gastropub. If you look at the last rash of restaurant openings in Chicago, how many have been based on a English Pub.

I love the creativity associated with the Gastopub. Great beer home made sausages and a casusal environment, what better way to spend the evening out enjoying a meal. I will toast a pint of real ale in their honor.

PS Try the Cask Conditioned Real Ale from Two Brothers Brewery available (sometimes) at Brick House Restaurant in Skokie or a Pint of Mild from Revolution Brewing on North Milwaukee in Chicago. Both true beer drink experiences. So when thinking about your beer menu in your establishment, think real, think local not how cold the the cooler needs to be to turn the lable blue on your bottle.

Craft brews and local foods are popular in Britain – Related Stories – ProChef SmartBrief.

Restaurant patrons value social responsibility

Posted by on Nov 17, 2011 in Consulting, News | 0 comments

Interesting story. Menu writing and serving meals are not just about dollars and cents. It’s about why you do what you do and how you do it. So next time you throw out that dated milk, think about buying less.

Restaurant patrons value social responsibility – Related Stories – ProChef SmartBrief.

Horseradish marshmallows? The sweet treat goes savory

Posted by on Nov 9, 2011 in News | 0 comments

Is this a trend or something long term? The application of pastry techniques in savory applications has been around for a long time. Didn’t we take a few things from Careme. We always think of mini marshmallows with sweet potatoes this time of year. This just makes sense and something to consider. I like the charge being lead by Chicago’s eateries in this story.

Horseradish marshmallows? The sweet treat goes savory.