Flexing your catering muscles

by Terry Matthews — Managing Partner, Off Premises Growth Academy

Great catering programs aren't built on talent alone. They're built on systems, clarity, shared knowledge, and consistent coaching. That's training. That's…

How 1 chef maximizes sustainability efforts

Andrea Cuellar, culinary director of Sweetfin, reveals three ways restaurants can maximize sustainability.

How food became 'vehicle to dream' for Paris Baguette chef

by Dan Hyman

Yvette Castillo, senior research and development manager at Paris Baguette, opens up about what it takes to be both a food scientist and designer.

3 ways to bring coastal vibes to your menu

Rafael Vallejo III, the executive chef and Food and Beverage Director of the Hilton Garden Inn and Holiday Inn resort in Fort Walton Beach, Florida, says…

Chef: 'Do these 3 easy things for a healthier menu'

Tamra Scroggins, the director of culinary at Grill Concepts Inc., offers three tips for adding better-for-you items to your menu without sacrificing flavor:

Looking into Another Broken Egg's crystal ball

Chef Jason Knoll, VP of Culinary for Another Broken Egg Cafe, reveals how to craft a seasonal menu that will return higher profits and provide guests with…

Why Modern Market's mantra is 'Mom knows best'

by Cherryh Cansler — Editor, FastCasual.com

Modern Market's VP of Culinary, Nate Weir, discusses how cooking with his mother in Haiti inspired him to become a chef.

5 ingredients every chef should use in vegetarian recipes

Certified Master Chef Daryl Shular, owner of Farmed Kitchen & Bar and the Shular Institute, reveals five things all vegetarian meals should have.

How this single dish fueled growth at Rooster & Rice

Tommy Charoen, executive chef and co-founder of the chicken and rice-focused Thai concept Rooster & Rice, shares how his simple menu became a Bay-area…

Shake Shack's Rosati on thinking big, acting local

Mark Rosati, culinary director of Shake Shack, discusses why the brand collaborates with other well-known chefs despite having its own cult following.

Saladworks pivots menu as definition of 'healthy eating' evolves

Executive Chef Katie Cavuto explains how she ensures that delicious and nutritious food co-exist at Saladworks.

How 2 chefs kept 5 concepts alive during COVID-19

Martin Murch and John McLean, founders and chefs of Good Eats Group, which owns five restaurant concepts in Chicago, share how they transformed the menus and…

How to thrive as a female chef in male-dominated industry

Mary Lou Davis, Chef de Cuisine of Whiskey Cake in San Antonio and contestant on season 19 of "Hell's Kitchen," reveals three pieces of advice to help female…

How to create the perfect LTO for your brand

Jim Hytner, corporate executive chef at Flame Broiler, discusses why the company didn't launch a spicy chicken sandwich during the "Chicken Wars." Instead, he…

Cooking plant-based cuisine the right way

Kajsa Alger, VP of Food and Beverage at Veggie Grill and Más Veggies Taqueria, discusses why the pandemic accelerated the popularity of plant-based eating and…

Surviving as a Black foodpreneur in a changing economy

Damien Pierre, owner, Damis Famous Foods, describes how he implemented a delivery service through on demand apps and published cookbooks to get through the…

Noodles & Co chef's go-to: Innovation with a pinch of tradition

Nick Graff, executive chef of Noodles & Company, discusses when it's necessary to re-invent the wheel, or in his case, the noodle.

7 necessities for nailing a socially distanced tailgate

Editor's note: Chef Chatter is a series featuring chef-authored blogs. If you'd like to write a Chef Chatter, send your idea to Cherryh Cansler at…

Chef: 'Pasta can be a fast food'

Cosmo Magliozzi, the founder of Pasta 78, a fast casual pasta concept in Arizona, reveals how his brand can churn out fresh pasta in 4 minutes.

Chef gives 4 reasons to get on board with seafood

By Chef John Livera, consulting chef for Norwegian Seafood Council and president of Red Barn Kitchen in the Decatur Municipal Airport Seafood delivers on…