The Culinary Institute of America’s Applied Food Studies (AFS) major debuted in January.
Across America, chefs are using Nutella, the hazelnut spread created in 1944 in Italy, as the foundation for creative dishes that go beyond breakfast to include savory entrées and gourmet desserts.
Photographer Alan Batt has been photographing restaurants in New York City for nearly 15 years, and he has befriended many key players in the kitchens.
Creating good content is an integral part to any digital marketing strategy. The issue many brands face is how to generate exposure with that content they've developed.
There’s not an exact science to predict what’s hot in the world of menuing and foodservice, but Jennifer Aranas, a project director with Datassential, says a keen eye is the next best thing.
A year before Urban Farmer Cleveland was set to open, a restaurant team from Portland, Oregon, traveled east to meet Cleveland’s farmers, ranchers, and fishermen.
Milwaukee sommelier Nate Norfolk, who sells wine to restaurants through distributor Purple Feet Wines, thinks wine dinners often get stuffy and formal, making it difficult for him to work the room
At the Chicago outpost of Fig & Olive, guests eat their goat cheese/caramelized onion/chive crostini and lemon/pine nut/zucchini carpaccio alongside drinks such as the Sweet Red Pepper, wherein
Thomas Dritsas is a busy chef who clocks a lot of miles.
Fine-dining customers today are hungry for more than just food—they want an experience, and they want it at a good value.