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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.   |
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. |
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. |
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. |
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
October 2009 |
Restaurant research Ferran Adria, hailed by many as the best chef in the world and owner of the fantastically successful restaurant El Bulli. He talks about the science and research aspects of cookery. |
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. |
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
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
November 16, 2008 |
Career Snapshot: Cook From fast food to elegant restaurants, there's a culinary career to suit every taste. |
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. |
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. |
Food Processing
May 2005
David Feder |
Front Burner: Just Des Artes The Research Chefs Association describes a quantum leap in food technology with its definition of culinology as "the blending of culinary arts and food science." |
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. |
Wired
July 24, 2007
Sally McGrane |
The Father of Molecular Gastronomy Whips Up a New Formula Herve This came up with the formula for this confection in 1995 to prove that a scientific approach to cuisine can lead to all kinds of tasty new dishes. |
Prepared Foods
June 1, 2005
J. Hugh McEvoy (Chef J) |
Ingredient Challenges: The Chef's Edge: Rice and Pasta: Grains Flavored with Flair With low-carb diets no longer in vogue, carbohydrate-rich products are resuming their rightful place on American menus. Across America, upscale diners are ordering risotto, paella (gourmet rice dishes) and pasta entrees of all kinds. |
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
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. |
AskMen.com
James Raiswell |
Top 10 Cooking Holidays - Part I We start with five of the best packages that combine international destinations with top chefs and the best 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. |
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. |
IEEE Spectrum
March 2010
Erica Westly |
Molecular Gastronomy Goes Industrial Experimental chefs are inspired by technologies from the food-processing industry |
Chemistry World
February 24, 2015
Geri Kitley |
Note-by-note cooking: the future of food In this book, Herve This presents his concept of 'note-by-note' cooking -- making foods out of basic constituent chemicals, combining them to remake known foods or using them in a search for new tastes or dishes. |
Entrepreneur
March 2005
Sara Wilson |
What's New 03/05 This franchise offers classes for budding chefs. |
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
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
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. |
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. |
BusinessWeek
September 11, 2006
Adrienne Carter |
Feed Your Mind Chefs like Wylie Dufresne of New York's wd˜50 are experimenting with "molecular gastronomy," challenging diners' palates - and heads. |
Prepared Foods
October 1, 2006
J. Hugh McEvoy (Chef J) |
The Evolution of Mexican Cuisine Over the past two decades, many factors have combined to change American consumers' perceptions about Mexican food and to direct their tastes toward more authentic variations. |
Fast Company
November 1999
Gina Imperato |
A Well-Balanced Diet of Sites Four sites that can to help you cook up tasty treats. |
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
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
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. |
BusinessWeek
February 13, 2006
Carol Matlack |
They Came, They Cooked, They Conquered Star-studded French chefs are building global empires. |
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. |
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. |
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. |
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. |
Wired
May 2006
Mark McClusky |
My Compliments to the Lab Grant Achatz is serving up a delicious, high tech vision of haute cuisine. (How about a -30 degree F mango palate cleanser, hot off the antigriddle?) |
HBS Working Knowledge
December 16, 2013
Nobel & Tobin |
D'O: Making a Michelin-Starred Restaurant Affordable Under the leadership of Chef Davide Oldani, the Italian restaurant D'O balances Michelin-star-level quality with affordable prices. |
Inc.
October 2008
Hannah Clark Steiman |
Let's Get Together How to persuade workers to cut costs. |
Prepared Foods
June 5, 2007
Chef J. (a.k.a. Hugh McEvoy) |
Latin Cuisine: No Longer Ethnic? Restaurants in every area of the U.S. now carry Latin-inspired items on their regular menus. |
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. |
HBS Working Knowledge
November 10, 2014
Michael Blanding |
How Restaurants in Lima and Copenhagen Became Best in the World Harvard Business School professors deconstruct ground grasshoppers, downscale Peruvian cuisine, and other surprising elements that create the perfect culinary experience. |
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. |
AskMen.com
October 18, 2002
Gregory Cartier |
The Celebrity Chef Phenomenon If Jamie Oliver is the future of the celebrity chef, we can rest easy, for we are in capable hands. Until the day that is, that he starts to market his line of frozen pizzas. |
Fast Company
November 1999
Gina Imperato |
The Web Is Cooking From discovering the secrets of great chefs, to finding just the right kitchentools, to buying the most exotic cheeses and spices -- you'll find generous helpings of information and advice on the Web. Now, if you'll pass the salt... |
Real Travel Adventures
April 2010
Alvin Starkman |
Oaxacan Chef Inadvertently Sets City of Toronto Ablaze A chance to be a guest chef in Toronto during it's slowest tourism months turns into 4 week media frenzy touting the tastes of Oaxacan cuisine. |
Chemistry World
October 2009 |
Culinary knowledge French physical chemist Herve This is one of the founding fathers of molecular gastronomy and completed the first PhD in the subject. He dispels a few myths about science and cooking |
