Food

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. Share this:PrintEmailPin...

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Today’s top four food trends

Posted by on Aug 10, 2012 in Catering, Consulting, Food, Menu Development | 0 comments

Today’s top four food trends

Are your menus ready for the fall. Ethinc Flavors, Local Ingredients and value added ingredients need to be brought to the forfront of you fall catering menus. Caterers are always competing against restaurant style menus. Don’t be behind the curve react to trends now instead of after the fact. Consultaning chefs are always there to help companies push the envelope and make your menus pop and give you that competitive edge. Read this post and think about the next steps for your menu programs.   Today’s top four food trends | Nation’s Restaurant News. Share this:PrintEmailPin...

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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 Share this:PrintEmailPin ItTwitterFacebookLinkedInMoreStumbleUponRedditGoogle

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A Catering Christmas Story

Posted by on Jan 6, 2012 in Consulting, Food | 0 comments

As a culinary consultant I spend many days a week in a variety of kitchens discussing ways to improve kitchen operations. Impromtu demos, menu and recipe design and coaching are always are always happening. Stepping in and out of kitchens you don’t always see immediate impact or maybe I just witness a quick fix. As we are in the height of the holiday season I visted several kitchens these past few days and was given a great gift without even unwrapping something.  It was calmness, professionalism and focus. Owners, operation managers and chef’s always know this time of year is...

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