Food Management

Two-Bite Delights 

Nov 1, 2008, By Joanna Lefebvre

They may be stacked, stuffed or skewered, wrapped, rolled, filled or folded. They may be spicy, salty or sweet. They may be tasty bites, mini-pieces or...

Comfort Light 

Oct 1, 2008, BY BRENT T. FREI

Healthful comfort foods allow diners to feel good in more ways than one....

Food Feature: A Big Bowl of Goodness 

Sep 1, 2008, By Tara Fitzpatrick

Soup has a long-running reputation for being healthful. Today, chefs are one-upping its good-for-you attributes with powerhouse ingredients like whole...

Appetizers & Sides 

Jul 9, 2008

Scene Stealing Sides 

May 1, 2008, By Tara Fitzpatrick

Mark Sakowski Executive Chef, Residence Dining Louisiana State University Baton Rouge, LA There's enough garlic in the Stuffed Tomato Gratin that the whole...

Award Winning Recipes 

Nov 27, 2007, Diane Ridge

Judges ponder who will be named Americas Hottest Chef in the 2007 Tabasco recipe contest. The reasons range from professionaland personalgrowth and development,...

Laurettas Summer Chili 

Nov 27, 2007, Diane Ridge

Yield: 12 servings 5 lbs. ground turkey olive oil, as needed 5 Tbsps. Worchestershire sauce 1 Tbsp. cayenne pepper Salt and pepper to taste 1 red onion,...

Soup-r-Stars! 

Sep 18, 2007, Joanna Lefebvre

MAKE YOUR WHOLE PALATE HAPPY! Balance the texture of simple soups with crunchy croutons, spongy noodles and creamy cheeses. Colin Moody, CCC Executive...

Do the Rice Thing 

Mar 1, 2007, Joanna Lefebvre

Raul Lacara Executive Chef Stanford University Stanford, CA "Black forbidden rice' is a type of rice primarily used in Southeast Asian, Thai, and Indonesian...

Side Dishes: 180 Degrees of Separation 

Jan 1, 2007, Diane Ridge

Hot side or cold? This is a question that chefs often consider, but one to which customers often don't even give a second thought. They simply choose...

Hashbrown Ingenuity  

Jan 1, 2007, Diane Ridge

At a recent American Culinary Federation regional conference, chefs participated in hands-on culinary workshops that challenged them to use speed-scratch...

Bye Bye Baguettes 

Jan 1, 2007, Joanna Lefebvre

About Professional Baking: The Essentials by Gail Sokol Thomson Delmar Learning Books, $55 hardcover October 2006 The patience of American bakers has...

Specialty Soups 

Dec 1, 2006, Ann Friedland

Photo by: California Avocado Commission "You can't choose soups according to the lowest common denominator anymore," says Shawn LaPean, Director of Cal...

Small Potatoes... 

Nov 1, 2006, Joanna Lefebvre

Preparing starch-based products, such as potatoes, from dehydrated ingredients offers certain advantages to operators, such as homogeneity, uniformity...

Catering to Customers: Nap No More! 

Sep 1, 2006, Patrice Barber

We have all been there and so have our catering customers: the all day seminar or the multi-day conference. Ideally it is time away from our businesses...

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