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Why chefs are choosing to serve unique small plates

ProChef SmartBrief | May 19, 2015

Chefs embracing the small plate trend are using alternative serving dishes in place of white plates, such as Mason jars, mini crockpots and small ramekins. The small dishes not only look attractive to diners, they help control food costs by acting as a measurement tool for portion sizes. FSR Magazine online (05/18)


Barbecue pitmaster shares recipes, techniques in new cookbook

ProChef SmartBrief | May 20, 2015

The pros and cons of eating pork

ProChef SmartBrief | May 18, 2015

3D printers may be coming to a restaurant near you

ProChef SmartBrief | May 19, 2015

Scientific knowledge helps chefs choose the right tools

ProChef SmartBrief | May 21, 2015

Chefs bring surf and turf into the Millennium

ProChef SmartBrief | May 18, 2015

Composed salads make a structured summertime meal

ProChef SmartBrief | May 20, 2015

Chef taps local farms to resurrect Native American cuisine

ProChef SmartBrief | May 20, 2015

Major cities step up barbecue game

ProChef SmartBrief | May 22, 2015

Charlie Palmer opens restaurant in Napa hotel

ProChef SmartBrief | May 19, 2015


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Healthy, sustainable, delicious food choices

ProChef SmartBrief | May 21, 2015

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ProChef SmartBrief | May 20, 2015

Potato Breakfast Pizza

ProChef SmartBrief | May 19, 2015




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