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Food Processing
February 2007 |
Research Chefs Meeting Preview: Return to the Big Easy A reborn New Orleans plays host to the Research Chefs Assn. Culinology conference, March 8-11.   |
Food Processing
February 2006 |
RCA Meeting Preview: Houston will be cooking This year's Research Chefs Assn. annual celebration of culinology promises to be bigger and better than ever, with nearly 150 exhibitors showing the latest in food ingredient and food product trends. |
Food Processing
March 2013
Rachel Zemser |
Corporate Research Chefs Combine Health and Science With a Dash of Culinary Genius With frozen meal options like Shitake mushroom risotto and Lean Cuisine butternut squash ravioli, food companies are employing chefs to keep their products innovative and interesting. |
Food Processing
May 2007
Diane Toops |
Toops Scoops: A return to New Orleans The Research Chefs Assn. annual meeting did justice to the flavors, cooking styles, natural resources and confluence of cultures that created New Orleans' uniquely American cuisine. |
Prepared Foods
May 1, 2006
Claudia O'Donnell |
Editorial Views In the processed foods industry, the concepts of "culinary wizardry" and "health first" foods are still further apart than many believe. |
Fast Company
November 2010
Stephanie Schomer |
The Loft Project Provides a Test Kitchen for Young Chefs Clarise Faria turned her home into the Loft Project, a high-profile supper club that helps up-and-coming chefs reach a new audience. |
Entrepreneur
March 2005
Sara Wilson |
What's New 03/05 This franchise offers classes for budding chefs. |
Food Processing
March 2012
Diane Toops |
Hail to the Chef Leading food & beverage companies employ great chefs to infuse retail products with innovation and creativity, convenience and chic. |
Prepared Foods
November 1, 2006
Chef J. (a.k.a. Hugh McEvoy) |
Coming Together The annual American Culinary Federation's national convention gathered chefs from the four corners of the earth -- who defined four hot trends. |
Chemistry World
June 1, 2015
Ali Bouzari |
Better cooking through chemistry The need for innovation and creative problem-solving, both in restaurants and high-volume food processing, is greater than ever. |
Prepared Foods
February 2, 2007
J. Hugh McEvoy (Chef J) |
Culinary Formulations: Worlds of Flavor: Culinary Science Takes Center Stage Today's most influential trends were highlighted and demonstrated for chefs at the Worlds of Flavor Conference. This year's theme was "Spain and the World," putting Spanish/Hispanic cuisine on display. |
Prepared Foods
July 1, 2006 |
Breaking Trend: Indian Gourmet Understanding the many flavors of India requires years of ongoing study. However, openness toward trying new flavors and seeking new foods on the part of Americans signals the trend toward this many-colored cuisine. |
Prepared Foods
November 1, 2005
J. Hugh McEvoy |
Chefs Spotlight Global Food Trends Chefs from all over the world gathered at the recent ACF national convention in Texas to learn about four major food trends: authenticity, ethicality, food security, and exotica and indulgence. |
Job Journal
August 29, 2004
Julia Hollister |
The Restaurant Field Serves Up Five-Star Careers TV chef and author Joanne Weir wants those considering culinary careers to know there is more to working in restaurants than washing greens. |
Prepared Foods
June 1, 2005
Tom Zind |
Off the Beaten Path Every new groundbreaking food trend has left industry pundits wondering whether, at last, everything has been tried. But American diners are always searching for the next thrill. Today, over-the-top flavors and combinations are the order of the day. |
Prepared Foods
November 1, 2005
Marcia A. Wade |
Balancing Acts Foodservice manufacturers are trying to juggle quality, cost, convenience and health, without throwing taste out the window. Learn which foodservice trends are up-and-coming and which have fallen flat. |
Prepared Foods
February 4, 2006
Chef J. (a.k.a. Hugh McEvoy) |
Convening a World of Flavors According to the opinions and experience of the world's best chefs, Caribbean cuisine may be ready to finally take off. |
Prepared Foods
May 1, 2005 |
Hispanic East Indian Trend tracking indicates an increase in ingredients related to Hispanic and Southwest cuisine or use of them in Hispanic applications. |
AskMen.com
James Raiswell |
6 Influential Celebrity Chefs Each has his own style and his own lasting contribution to the culinary world, but there's a whole lot more to them than just what they cook. |
Prepared Foods
February 1, 2005
J. Hugh McEvoy |
Ingredient Challenges: The Chef's Edge Tomorrow's Forecast: Chefs Pick Next Trends Research chefs in the world's biggest food corporations often turn to their colleagues on the "front lines" for a glimpse into what may be on tomorrow's menus. Here, some of America's premier culinary chefs reveal what they believe the upcoming food trends will be. |
Job Journal
November 16, 2008 |
Career Snapshot: Cook From fast food to elegant restaurants, there's a culinary career to suit every taste. |
Prepared Foods
November 1, 2005
Bill Hahne |
Cooking for the Cleanup In the aftermath of Hurricane Katrina, foodservice professionals ask, how do you feed people when there is no safe food or refrigeration, no water or sanitation, no kitchens and no way to get into the disaster areas? |
Prepared Foods
November 2007
Chef J. (a.k.a. Hugh McEvoy) |
Article: Crafting In-vogue Foods For successful chefs, courage is the primary secret ingredient. |
Prepared Foods
April 1, 2005
Dominik Nosalik |
New Product Trends: Finding Fashionable Flavors How do astute manufacturers track emerging flavor trends? And which new flavors will attract consumers to drive product sales? The answers may surprise you. |
Prepared Foods
May 1, 2005
J. Hugh McEvoy |
Ingredient Challenges: The Chef's Edge: Food Lab vs. Test Kitchen: Art or Science? It is tempting to claim that either chefs or food developers are the dominating force behind a good-tasting, well-received prepared food. However, food professionals say that it takes both camps to make a product consumers find inviting. |
AskMen.com
August 8, 2006
James Raiswell |
Keep Up In A Gourmet Cuisine Conversation Understanding a few basic terms, names and a few rules of what not to say should help you bluff your way through a fine-cuisine conversation. |
BusinessWeek
April 18, 2005
Jane Black |
Come Home To Your Own Chef For workaholics and busy families, it's worth it to let a pro do the cooking. |
Food Processing
January 2012
Diane Toops |
Restaurant And School Menu Trends Contribute to Overall 2012 Food and Beverage Industry Trends Culinary and restaurant experts predict the most popular trends on restaurant and school lunch menus. |
AskMen.com
Gregory Cartier |
21 Questions With Chef Anthony Bourdain The author of A Cook's Tour dishes the dirt on celebrity chefs, food, restaurants, travel, and anything else the interviewer tosses onto his plate. |
Food Processing
May 2006
Diane Toops |
Help your customers be first to market Sargento chef Guy Beardsmore discusses new product development in foodservice and recounts a few of his hits -- and some misses. |
Job Journal
August 27, 2006
Julia Hollister |
Exceptional Restaurant Careers Take Years of Preparation How do career-minded people get started and progress in the restaurant field? By plan on years of working their way up before they bring home the gravy. |
AskMen.com
May 3, 2002
Gregory Cartier |
Tired Restaurant Trends Although I maintain that there is no better time to be a gastronome, there is a negative side that I want to expose. I like to call it the mainstream assimilation of haute cuisine... |
Prepared Foods
August 14, 2006
Chef J. (a.k.a. Hugh McEvoy) |
From Mandarin to Szechuan With China taking a lead role on the world business stage, what style of Chinese cuisine might become the next big trend? |
Food Processing
March 2010 |
Ingredient Round Up: Savory Flavors Food processing flavors that make consumer's mouths go mmmmm. |
Prepared Foods
April 8, 2007
J. Hugh McEvoy (Chef J) |
Cuban Cuisine: On Trend and Coming Fast! - April 2007 The media attention accompanying Cuba's eventual change in government will dovetail nicely with a red-hot interest in Hispanic foods. |
BusinessWeek
February 13, 2006
Carol Matlack |
They Came, They Cooked, They Conquered Star-studded French chefs are building global empires. |
Prepared Foods
August 1, 2005
J. Hugh McEvoy |
Customers Crave Flavor First "Chef J" traveled across the U.S., seeking the most delightful, delicious and decadent desserts available today. Here are his culinary findings -- including a list of America's top five restaurant desserts. |
Prepared Foods
July 1, 2006 |
Abstracts New cost-effective stabilizer adds smooth and creamy texture to dairy... Robertet offers range in cherry flavors... Get your product running with David Michael's help... Cracker Meal adds crunch to baked or fried applications... etc. |
Inc.
October 2008
Hannah Clark Steiman |
Let's Get Together How to persuade workers to cut costs. |
AskMen.com
Gregory Cartier |
Top 5 Chefs in America A great chef is a master of food preparation. We all know that. But great chefs are also much more. Here are five who are truly at the top of their game. |
IEEE Spectrum
March 2010
Erica Westly |
Molecular Gastronomy Goes Industrial Experimental chefs are inspired by technologies from the food-processing industry |
Salon.com
December 18, 2001
Brian Libby |
Michael Romano One of New York's top chefs talks about cooking on Sept. 11, kitchen piracy and why food shouldn't be an intellectual experience... |
Prepared Foods
October 1, 2005
J. Hugh McEvoy (Chef J) |
Signature Salad Dressings Vietnamese vinaigrette? Latino lagniappe? Niboshi nicoise? Salad dressings liven up a plate of greens, and help give salads a signature touch. Consider dressings with ethnic and exotic flavors to tempt consumer curiosity. |
BusinessWeek
April 3, 2006
Amy Cortese |
Cooking Up A Vacation Foodie travelers are causing a boom in hands-on culinary programs at hotels, restaurants, and cruise lines. |
AskMen.com
Joseph Moritz |
Renegade Chefs Here's the lowdown on a few James Deans of the kitchen to help inspire your own rebellious spice-rack endeavors. |
Popular Mechanics
September 2009
Kate Schweitzer |
Molecular Chef: This is My Job Most chefs don't have scientists on speed dial -- but then again, most chefs aren't Alex Stupak. |
Prepared Foods
December 2007 |
Haute Cuisine: Ideas for 2008 Determining foodservice and menu trends can be done by utilizing a few key strategies -- "Regional Mashups," redesigning mainstream favorites and venturing beyond tradition to engage consumers. |
Job Journal
September 4, 2005
Julia Hollister |
Quality Restaurant Service If you're looking for success in the restaurant business, as an owner or an employee, remember that quality service has to be on the menu. |
Seasoned Cooking
November 2008
Ronda L. Carnicelli |
Seasoned Opinions Thanksgiving is a time for counting your blessings, spending time with friends and family, and enjoying the pleasures of the table together. |
