European-style butter, fish sauce, organic sugar: these are just a few of the secret ingredients used by several New Jersey chefs, bakers and pizzeria owners to take their dishes from good to great. Pam Lambert, owner of of A' La Cupcakes, said she stands by organic sugar because, "it just has a fresher, finer taste to it."
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Lactalis Foodservice and the ACF have teamed up to bring you the Galbani® Mozzarella Caprese Challenge. Submit your own recipe for a Caprese Salad and winners will demonstrate their skills at the ACF Convention in Orlando. Grand Prize: $7500 kitchen equipment package. Enter today
The big game between Kansas and Kentucky comes to a head tonight in New Orleans, and southern chef John Besh is excited to share his favorite dining spots with the thousands of fans flocking to the Big Easy. "It's great having sports enthusiasts from all over come to New Orleans to enjoy great food, music and culture," Besh says.
Chef Ken Oringer, owner of the Uni sashimi bar at Clio restaurant in Boston, is shaking up the reputation of ramen noodles. His dressed-up versions of the Japanese staple are flavored with roast pork, miso and even eel, and are becoming a sensation with the international city crowd.
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Teams of chefs from New York hospitals were monitored by dietitians as they competed to create original dishes that met nutritional guidelines limiting them to 500 calories, 600 milligrams of sodium and 15 grams of fat. Michael Kiley, director of food services at Glen Cove Hospital, said health care "gets a bad rap" on food, and that the competition was a chance to show that hospitals can create healthy food comparable with restaurant fare.
Consuming a vitamin D-fortified yogurt drink helped type 2 diabetes patients attain significant reductions in C-reactive protein levels as well as interleukin proteins and other inflammation markers, according to an Iranian study in the Journal of Clinical Endocrinology and Metabolism. Researchers also noted improved vitamin D status among people consuming the fortified drinks.
Americans have gotten fatter every year since 1990. You might be tired of hearing it, but restaurants have played a role, as have many other contributing factors. During a spirited discussion at the Restaurant Leadership Conference last week, Dr. Jim Painter offered some tips and best practices for restaurants who want to be proactive in confronting the problem. The conference, put on by Restaurant Business magazine, was held in Scottsdale, Ariz. Read more.
Bill Norris is synonymous with high-end cocktails in Austin, where he has served as the main mixologist for the city's trendiest restaurants and bars. He is now the beverage director for all Alamo Drafthouse venues throughout the country. Norris discusses his latest ventures with the Drafthouse and where the craft-cocktail is heading in 2012.
Chef Michael White and former Merrill Lynch Co-President Ahmass Fakahany are taking the restaurant industry by storm, combining Fakahany's experience as a financier with White's culinary creations to form several successful Manhattan restaurants. "We are developing distinct brands where we can open multiple restaurants, lowering costs as we go," Fakahany said. The pair hopes to open five more establishments this year.
The restaurant industry is optimistic that sales will grow heading into spring, despite concerns that higher gas prices will slow consumer spending, industry experts say. While traffic is expected to remain flat, price increases and higher per-meal spending are expected to boost overall sales, according to consulting firm Kurt Salmon.
More than 60 Indian restaurants and 20 celebrity chefs will gather Thursday at Manhattan's Metropolitan Pavilion for the second annual Varli Food Festival, a culinary festival filled with cooking demonstrations, tastings and a spice market to introduce visitors to Indian cuisine. "There?s much more to [Indian food] than chicken tikka masala," said chief organizer of the event Varli Singh. "The recognition of Indian food?s diversity is long overdue in this country."
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