Chef's Blog

December 29, 2018

From Plant Waste to Plant-Based Menu Items

from Chef Christopher Britton

We know that our customers are asking for more plant-based menu items. We also know that there’s a tremendous problem with food waste in this country. It occurs to me that these two subjects seem made for each other.

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September 22, 2015

A CULINARY SAFARI IN NEW ORLEANS (PART 2)

from Chef George Sideras

As anyone who travels extensively can tell you, New Orleans is one of the culinary meccas for culinary professionals and foodies alike. Recently I attended the annual Research Chefs Association (RCA) conference, which was hosted in New Orleans. Just in case my boss is reading this, yes, I did go to the conference and attend all the sessions— it wasn’t just about eating. Well it really is about eating, but gaining knowledge is important too.

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