Chef's Blog

December 14, 2018

Eat Your Medicine

from Chef Orlando Apodaca, Jr.

Customers want food that tastes good, of course. But increasingly, they also want food that’s good for them, in the sense of value-added benefits like providing extra vitamins and minerals, promoting gut health, preserving memory, and more.

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October 28, 2018

Experimenting with Indian Flavors

from Chef Matthew Fuss

Food people have been talking for a number of years about the potential for Indian cuisine to become The Next Big Thing, but I think the trend is finally getting some traction now. That’s because the exotic flavors and exciting specialties of India are becoming more familiar, and because the fast-casual segment represents a promising vehicle for innovative “mashups” that combine the best qualities of Indian food with familiar menu platforms like wraps and bowls.

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