How Seafood chef is making the most out of 'chaotic times'

Sloane Emden, the corporate chef of Angry Crab Shack, said instead of resisting the changes spurred by the pandemic, chefs should adapt and reinforce their…

Why Top Chef Joe Sasto is passionate about cannabis cuisine

by Cherryh Cansler — Editor, FastCasual.com

Cannabis culinary artist Chef Joe Sasto discusses the art and science behind cannabis pairing dinners.

Schlotzsky's chef reveals the art behind making 'the perfect sandwich'

Schlotzsky's Culinary Lead Jennifer Keill believes the perfect sandwich must take into account these four elements.

Chef Chatter: What's the secret behind Checkers & Rally's fries?

Ryan Joy, senior director of Research and Development at Checkers Drive-In Restaurants, reveals what makes the fries so popular.

Chef Chatter: 7 ways restaurants can survive COVID-19

​​​​​​​Chef Omar Torres reveals seven tips for adapting to these unprecedented times.

Chef Chatter: Shuckin' Shack COO reveals science behind menu innovation

Shuckin’ Shack COO and Chef Bill Bartlett discusses what makes the seafood concept stand out in the crowded segment.

Chef Chatter: How Corner Bakery drives menu innovation

Jim Doak, chef and culinary consultant at Corner Bakery Cafe, doesn't think menu innovation needs to be intimidating.

Chef Chatter: 3 simple ways to find menu inspiration

A.J. McCloud, culinary director of Tocaya Organica, expounds on the inspiration behind his menu creations.

Chef Chatter: How Wendy's balances authenticity with commercial appeal

Chef Marshall Scarborough, director of culinary innovation, The Wendy's Company, believes even the most exclusive dishes should evolve from their origin to…

Chef Chatter: How to guide the new generation of cooks

The days of the hardened, callous and unforgiving chefs running kitchens are gone, according to Chef Anthony Jacquet, co-owner of Claudine Kitchen & Bakeshop.

Chef Chatter: A guide to captivating Gen Z

Chefs should do their parts to help their marketing teams combat brand fatigue.

Chef Chatter: Thinking outside the (to-go) box

Gan Suebsarakham, the co-founder, co-owner and executive chef for Pop Pie Co. and Stella Jean's, discusses why all operators, even a chef, should care about…

Chef Chatter: How one high-end chef brought shawarma to San Diego's fast casual scene

Chef Ibrahim wanted to expand his culinary passion by bringing one of the most popular Middle Eastern street foods, shwarma, to San Diego at Simsim Outstanding…

Chef Chatter: 4 ways to make your food stand out

Janet Tatarka, director of bakery logistics and training at Great Harvest Bread Co, discusses the importance of brands adhering to their values in order to…

Teamwork makes the dream work when it comes to menu innovation

Würstmacher Adam Gertler, of Dog Haus, discusses the science and art behind the chain's Chef Collaboration Series, which invites chefs from a variety of…

3 ways chefs can offer high-end experiences at a fast casual price

Efi Naon, executive chef and director of operations of Taboon, a fine-dining restaurant in New York City, shares how he offers an elevated experience at his…

Chef Chatter: 4 menu trends fast casual operators should master

Chain fast casual concepts often take a stab at including trendy items on the menu up to two years down the line, said Chef Scott Weaver, who shares ways that…

Chef Chatter: It's more than just barbecue for Mighty Quinn's founder

Hugh Mangum, co-founder and pitmaster of Mighty Quinn’s BBQ, describes the authenticity of barbecue and how barbecue is "home" for him.

Chef Chatter: How to offer plant-based foods without sacrificing flavor

by Cherryh Cansler — Editor, FastCasual.com

Tom Moran, corporate executive chef at Nestlé Professional, gives advice to chefs wanting to add more plant-based options to their menus.

Chef chatter: 4 ways to ensure your food partners deliver high-quality products

James Cannon, SVP of Culinary of Urban Plates, demands that his partners only give him high-quality food products.