Chef's Blog

October 5, 2017

Restoring Soup

from Chef George Sideras

Soups have been an integral part of menus since the beginnings of the first restaurant. In fact, the word ‘restaurant’ is a derivation of the French word, ‘restaurer’ which means ‘to restore’. The original restaurants in France oftentimes were humble enterprises that served soup to restore one’s vigor and quell hunger pangs until more hardy offerings could be obtained. Today, soups are a great way to restore profitability to your bottom line.

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January 11, 2017

Comfort in a Bowl

from Chef Gregg Nelson

Come early January, when it’s 4 degrees in Chicago, -6 in Bismarck, and mid 30’s here in Northern California (no snickering now, that’s cold for us!) it’s time to break out your stock pot and make one of my favorite menu items— soup. Certainly one of the most comforting meals you can have. Remembering those cold winter days growing up (I grew up in New Jersey) and thinking about my mom or grandmother making a big pot of chicken noodle soup, or a rich minestrone, or a pot of clam “chowda” (the New England version) and thinking there could be no other meal as satisfying as this.

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May 15, 2015

What's Going on With All This Bone Broth?

from Chef George Sideras

You can hardly pick up a food blog or an article today without reading about the new, wondrous miracle cure—bone broth. As this trend gains strength and popularity, many sweeping claims of medical miracles and access to micronutrients run rampant. Looking past these claims (real or perceived), I believe that there is a more fundamentally sound reason as to why this trend has become so popular.

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September 2, 2014

Truffled Potato


Potato soup is a classic comfort food. Read about my inspiration for taking it to the next level for the MINOR’S® Soup Recipe Contest and check back on October 1st to see the soups that stood out in the Battle for Bocuse!

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September 15, 0017

Soups Sales Are Simmering

from Minor's

As consumers move away from traditional day-parts in favor of quick meals, periodic snacking, and on-the-go options, soups are filling a need for more substantial nourishment. And items like broth bowls are keying into the growing trend of meals with health benefits. As a growing number of consumers look for foods that provide functional benefits, or those that align with particular health and vitality concerns, (i.e. sustained energy, cancer-fighting superfoods, fiber to maintain satiety, and plant-based proteins), items like bone broths and nutrient-rich vegetable broths are growing in popularity.

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