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chef chatter

how food became 'vehicle to dream' for paris baguette chef
chef chatter

how food became 'vehicle to dream' for paris baguette chef

yvette castillo, senior research and development manager at paris baguette, opens up about what it takes to be both a food scientist and designer.

| by dan hyman

3 ways to bring coastal vibes to your menu
chef chatter

3 ways to bring coastal vibes to your menu

rafael vallejo iii, the executive chef and food and beverage director of the hilton garden inn and holiday inn resort in fort walton beach, florida, says transforming what some would call "trash fish" or "bait" into something rich and delicious is one way to offer coastal vibes at an affordable price point.

chef: 'do these 3 easy things for a healthier menu'
chef chatter

chef: 'do these 3 easy things for a healthier menu'

tamra scroggins, the director of culinary at grill concepts inc., offers three tips for adding better-for-you items to your menu without sacrificing flavor:

looking into another broken egg's crystal ball
chef chatter

looking into another broken egg's crystal ball

chef jason knoll, vp of culinary for another broken egg cafe, reveals how to craft a seasonal menu that will return higher profits and provide guests with fresh and exciting options.

why modern market's mantra is 'mom knows best'
chef chatter

why modern market's mantra is 'mom knows best'

modern market's vp of culinary, nate weir, discusses how cooking with his mother in haiti inspired him to become a chef.

| by cherryh cansler

5 ingredients every chef should use in vegetarian recipes
chef chatter

5 ingredients every chef should use in vegetarian recipes

certified master chef daryl shular, owner of farmed kitchen & bar and the shular institute, reveals five things all vegetarian meals should have.

how this single dish fueled growth at rooster & rice
chef chatter

how this single dish fueled growth at rooster & rice

tommy charoen, executive chef and co-founder of the chicken and rice-focused thai concept rooster & rice, shares how his simple menu became a bay-area sensation.

shake shack's rosati on thinking big, acting local
chef chatter

shake shack's rosati on thinking big, acting local

mark rosati, culinary director of shake shack, discusses why the brand collaborates with other well-known chefs despite having its own cult following.

saladworks pivots menu as definition of 'healthy eating' evolves
chef chatter

saladworks pivots menu as definition of 'healthy eating' evolves

executive chef katie cavuto explains how she ensures that delicious and nutritious food co-exist at saladworks.

how 2 chefs kept 5 concepts alive during covid-19
chef chatter

how 2 chefs kept 5 concepts alive during covid-19

martin murch and john mclean, founders and chefs of good eats group, which owns five restaurant concepts in chicago, share how they transformed the menus and operations to stay afloat during covid-19.

how to thrive as a female chef in male-dominated industry
chef chatter

how to thrive as a female chef in male-dominated industry

mary lou davis, chef de cuisine of whiskey cake in san antonio and contestant on season 19 of "hell's kitchen," reveals three pieces of advice to help female chefs succeed.

how to create the perfect lto for your brand
chef chatter

how to create the perfect lto for your brand

jim hytner, corporate executive chef at flame broiler, discusses why the company didn't launch a spicy chicken sandwich during the "chicken wars." instead, he created an lto more aligned with the brand.

cooking plant-based cuisine the right way
chef chatter

cooking plant-based cuisine the right way

kajsa alger, vp of food and beverage at veggie grill and más veggies taqueria, discusses why the pandemic accelerated the popularity of plant-based eating and how chefs can learn to cook for customers demanding more options.

surviving as a black foodpreneur in a changing economy
chef chatter

surviving as a black foodpreneur in a changing economy

damien pierre, owner, damis famous foods, describes how he implemented a delivery service through on demand apps and published cookbooks to get through the pandemic.

noodles & co chef's go-to: innovation with a pinch of tradition
chef chatter

noodles & co chef's go-to: innovation with a pinch of tradition

nick graff, executive chef of noodles & company, discusses when it's necessary to re-invent the wheel, or in his case, the noodle.

7 necessities for nailing a socially distanced tailgate
chef chatter

7 necessities for nailing a socially distanced tailgate

editor's note: chef chatter is a series featuring chef-authored blogs. if you'd like to write a chef chatter, send your idea to cherryh cansler at editor@fastcasual.com.

chef: 'pasta can be a fast food'
chef chatter

chef: 'pasta can be a fast food'

cosmo magliozzi, the founder of pasta 78, a fast casual pasta concept in arizona, reveals how his brand can churn out fresh pasta in 4 minutes.

how seafood chef is making the most out of 'chaotic times'
chef chatter

how seafood chef is making the most out of 'chaotic times'

sloane emden, the corporate chef of angry crab shack, said instead of resisting the changes spurred by the pandemic, chefs should adapt and reinforce their skills.

why top chef joe sasto is passionate about cannabis cuisine
chef chatter

why top chef joe sasto is passionate about cannabis cuisine

cannabis culinary artist chef joe sasto discusses the art and science behind cannabis pairing dinners.

| by cherryh cansler


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