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 Share this:PrintEmailPin ItTwitterFacebookLinkedInMoreStumbleUponRedditGoogle

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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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“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...

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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. Share this:PrintEmailPin ItTwitterFacebookLinkedInMoreStumbleUponRedditGoogle

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