Interest in sous vide—a technique in which food is vacuum-sealed in plastic bags and slow-cooked in precise water temperatures—continues to accelerate.
Though local sourcing gets all the hype, seasonal sourcing is just as important for quality, taste, and the environment.
“How do you go from $113 per head at Morton’s Steak House to $18 per head at Smokey Bones Bar & Fire Grill?” That’s the question Christopher J.
Good soups can warm a diner on a cold winter’s day, but, according to chefs nationwide, that is only the beginning.
As the winter holidays approach, restaurant operators and chefs are trying to be extra-inspired in their culinary creations and planning.
Everyone loves pasta, but for chefs and managers, it’s easy to fall into a rut. After all, why shake things up when your pasta dishes are already popular?