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News and trends about chefs

Apples Tree

An Apple A Day…

October is a month synonymous with the true start of fall in the US, which means gorgeous foliage, pumpkin-spice flavored everything, and of course, apple season! Not only are apples the focus of a favorite autumnal activity for families and kids of all ages, but they are a reflection of...
Food Entrepreneurs Book Kathryn Gordon

Ensuring Success Ahead For Food Entrepreneurs

Are you an entrepreneur or established business with a product that you want to take to market? You’ll gain hard-earned advice from Kathryn Gordon who helps navigate industry challenges to launch and scale successful food industry startups. Kathryn Gordon is the co-founder of Food Startup Help...
Tarik Fallous Au-Za'atar Shawarma

Middle East Meets Midtown East: Tarik Fallous’ Newest Eatery

Known most notably for its Original Tableside Shawarma, authentic Lebanese restaurant Au Za’atar has recently opened a second location in New York City’s Midtown East. Chef and Owner Tarik Fallous is driven to share the authentic, homestyle cuisine that he grew up eating...
Precinct Kitchen and Bar Loews Boston

Chef Cintron Takes Helm of Loews Boston Hotel & Precinct Kitchen + Bar

Loews Boston Hotel and Precinct Kitchen + Bar, tucked into Boston’s Back Bay, recently welcomed Travis Cintron as their new executive chef. He is overseeing the culinary operations for both the hotel and restaurant to develop the menu and continue the Loews’ tradition of creating an exceptional guest experience.
QR Code Scan Phone Menu Technology

What’s Next For QR Code Technology in Restaurants?

QR codes have been around since 2010, but they didn't catch on for mainstream use in North America until the 2020's. Then came the pandemic, and usage rates skyrocketed as restaurants turned to the technology to continue operating safely with contactless service.
Kranios Me Ntomata Stone Bass Cherry Tomatoes

Summer Tomatoes – A Seasonal Affair

Few seasonal ingredients have such a striking effect on me like a late summer tomato, and there’s a reason for that: there is NOTHING quite like a flawlessly ripe tomato – sweet, juicy, perfectly acidic without being overbearing, and tender-yet-firm to the touch – it’s a sensory spectacular!
Nicole Gajadhar The Loyal NYC

Nicole Gajadhar, Chef de Cuisine, The Loyal

Longtime West Village resident and Chef Nicole Gajadhar, credits her daily stroll to work with providing her the time she needs to plan and reflect. For 17 years, Gajadhar has walked the downtown streets and crafted great menus and unified kitchen brigades; first heading over to NoHo...
Bill Hansen Catering

Bill Hansen Catering Looks For Post-Covid Growth in South Florida Merge

Bill Hansen Catering & Event Production, a company with more than forty years of reputation and resources, has merged with Eten Catering. This will allow both companies to reach new markets and expand their South Florida service as the country works towards a post-pandemic rebound.
Tyson Fresh Meats Ingredient Variety

New Study Stresses Importance of Ingredient Variety To Drive Post Pandemic Comeback

Over the course of this past year, the restaurant and foodservice industry has been reshaped by the pandemic. Forced to close their doors, restaurant owners and food service operators had to shift their business models to focus on takeout and delivery. Now with restaurant doors reopened...
Greek Yogurt Dakos Tzatziki

Greek Yogurt – A Super Food? No… A Mega Food!

Luscious, creamy, thick, tangy, satisfying, indulgent… I’m talking about Greek yogurt. One of the most popular food items today, you can find it in a variety of flavors and styles. Perfect to eat for breakfast, lunch, or dinner, snack or dessert; fantastic to use in cooking...