Chef's Blog

September 2, 2014

Truffled Potato

from

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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August 12, 2014

Chicken Ramen

from

Behind the Battle: There’s still time to challenge one of my recipes for the chance to win a trip to watch the prestigious Bocuse d’Or culinary competition in Lyon, France!

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July 30, 2014

Superfood Vegetable

from

Behind the Battle: Have you braved the battle? If not, there’s still time to challenge one of my recipes for the chance to win a trip to watch the prestigious Bocuse d’Or culinary competition in Lyon, France. Simply enter your own soup creation into the MINOR’S® Soup Recipe Contest by September 1, 2014.

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July 24, 2014

Chef Steve Skomski Bio

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MINOR’S® Chef Steve Skomski knows how to get creative in the kitchen—especially when it comes to soup. For the MINOR’S Soup Recipe Contest he developed ten surprising soup recipes, each with a twist on the traditional. Think you can take them on? Challenge Chef Steve by creating your own soup recipes and you could win a trip to the prestigious Bocuse d’Or culinary competition in Lyon, France.

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June 24, 2014

Winning the Flavor War

from Chef Allan Gazaway

Flavor is near and dear the hearts of every chef. So when someone declares a war on flavor, as one student did during our Latin Flavors presentation at Georgia Southern, it’s time to fight back the only way we know how.

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April 17, 2013

Green is on the Menu for Spring

from Chef Greg Allen Taylor

Spring is finally here! Here in the Pacific Northwest local restaurants are shaking off the Winter blues as they anticipate the bounty of the Willamette Valley and all the fresh produce, mushrooms, local troll caught Salmon and game birds.

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January 11, 2013

The World of Low Sodium Diets

from Chef Allan Gazaway

Chefs are constantly challenged with coming up with new ways to make great tasting food. In this pursuit, many chefs incorporate a myriad of ingredients and techniques to achieve this goal. As chefs, we usually approach our work from a taste standpoint. With diners’ rising concern for varied nutritional options, such as low sodium menu items, chefs are challenged to create dishes without salt. We have to look at options to replace sodium with other flavors. As simple as this might sound, there can be negative effects on the dining experience by removing salt. Replacing sodium with different ingredients, such as rubs, sauces, and breadings, can enhance flavor when sodium is reduced.

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October 31, 2012

‘Tis the Taste that Tells the Tale

from Chef George Sideras

I come from a long line of hospitality workers .My grandfather, a native of Greece, came to the United States and found employment as a bus boy, waiter and finally learned the trade of being a Confectionary. My earliest memories of him were visiting him at his candy store in Cleveland. I can assure you that I was able to acquire a more than healthy appreciation for chocolate which continues to this day. His brother, my Uncle Ted, chose a different route in the industry. He started working in kitchens eventually rising to the role of chef. While I did not know each of my elders all that well (they passed on while I was a small child) I have been blessed with some relics of their careers. I have three pieces that I am incredibly lucky to have in my possession, a photo of my grandfather holding court in his Candy Store, a photo of my uncle in a small restaurant kitchen in South Dakota during the Great Depression (family lore has them even making their own soap) and a menu from when my Uncle Ted was chef at The Northern Grill in Butte, Montana.

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June 26, 2012

Stir Up the Soup!

from Minor's

Every once in a while a chef hits upon a dish that takes on a life of its own. A dish, be it soup, salad, entree or dessert, that orbits the kitchen without any effort on the part of the chef. That’s what I experienced with my Vermont Cheddar and Ale Soup.

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June 24, 2012

How Grilled Broccoli Changed My Life

from Minor's

In 1996 I started working as a Kitchen Manager for a full service rib restaurant that had a massive salad bar. This massive salad bar had some of the usual items of the day: potato salad, hearts of palm, chocolate pudding, mixed greens, and to my surprise grilled broccoli! I thought I had seen everything grilled or BBQ but I was wrong. I watched the broiler cook perform afternoon prep as he pulled large broccoli spears out of a bus tray. The spears had been doused and tossed with Italian dressing and then drained off and put onto the broiler to char.

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