Modern Restaurant Management

MAY 31, 2023

The number of cooks and chefs employed in the U.S. Wages for chefs and head cooks pass $60k for the first time, but real pay increases was negative for the last two consecutive years.

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Chef Food and Beverage Food and Beverage Food Preparation 167

Foodservice Equipment Reports

MAY 1, 2024

From robots that sauce pizza to plumbing sensors that detect leaks, the foodservice equipment and supplies industry continues to lean on technology to boost efficiencies in the kitchen. RATIONAL USA now features four products—the iVario Pro, iCombi Pro, iCombi Classic, and iHexagon (coming soon)—that showcase the future of technology.

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Chef Ann Foundation

APRIL 24, 2024

Today’s announcement from the U.S. Department of Agriculture updating the national school nutrition standards is a step in the right direction.

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School Nutrition Nutrition 100

Food Management

NOVEMBER 29, 2023

Aladdin Campus Dining initiative at Middle Georgia State University addresses food insecurity trend on college campuses.

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Campus Dining 262

Modern Restaurant Management

APRIL 18, 2024

Advancements in design and modernization are among the key elements prompting restaurant fryer sales globally. Over the next ten years, there will likely be a sharp increase in demand for automated restaurant fryers due to the introduction of cutting-edge technologies in food service equipment. percent over the forecast period of 2023 to 2033.

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Food Service Equipment Food Service Food Service Food Safety 117

Chef Ann Foundation

JUNE 28, 2023

School districts are working hard throughout summer vacation to make sure kids still have access to healthy, scratch-cooked meals.

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Chef Ann Foundation

JUNE 28, 2023

School districts are working hard throughout summer vacation to make sure kids still have access to healthy, scratch-cooked meals.

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the CAMBRO blog

AUGUST 11, 2023

Cooking is an art that has been passed down through generations, rich with traditions and techniques. By debunking these myths, we hope to empower chefs and home cooks with accurate knowledge that will elevate their culinary skills to new heights. Let’s look at 5 of the most common cooking myths and unravel the truth behind them.

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Food Safety Chef 90

Bill Marler

JULY 3, 2021

The frozen, fully cooked chicken products were produced between December 26, 2020 and April 13, 2021. Tyson Foods Inc., a Dexter, Mo. establishment, is recalling approximately 8,492,832 pounds of ready-to-eat (RTE) chicken products that may be adulterated with Listeria monocytogenes , the U.S. View the labels here.

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Food Safety Hospitality Hospitality 242

Hospitality Net

DECEMBER 21, 2023

Sous vide (pronounced sue-veed), also known as low temperature, long time (LTLT) cooking, is a type of precision cooking orginated from France which achieves professional level results. Patrick Ogheard, Associate Dean of Practical Arts at EHL Hospitality Business School, explains the many wonders of cooking ‘sous-vide’.

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Commercial Kitchen Chef Hospitality Hospitality 72

Modern Restaurant Management

APRIL 3, 2020

Used cooking oil, sometimes referred to as “liquid gold”, turns out to be an extremely valuable resource for both restaurateurs and refineries — and thieves. billion pounds of used cooking oil is generated annually from restaurants and other foodservice businesses. In North America, approximately 4.4

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Purchasing 220

Food Safety News

FEBRUARY 14, 2024

Authorities in Finland have assessed the food poisoning risk associated with medium-cooked ground beef patties made from Finnish meat and served in food service outlets. The agency recommends that such patties be served fully in restaurants but also has advice if an outlet wants to sell them medium-cooked. coli (STEC).

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Food Safety Food Service Food Service 66

Burkett Restaurant Equipment

OCTOBER 10, 2023

Whether you want to cook a turkey for Thanksgiving, Christmas, or any other special occasion, it’s a delightful opportunity to experiment with flavors, techniques, and traditions. Below we explore various methods that promise to... The post 5 Delicious Ways to Cook a Turkey appeared first on Burkett Restaurant Equipment.

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Food Safety News

JANUARY 4, 2024

The environmental department of the Oulu region analyzed risk management processes during the preparation and serving of ground (minced) meat steaks sold medium-cooked. The Finnish Food Authority (Ruokavirasto) recommends that all ground meat products should be served properly cooked. coli risk from medium-cooked ground steaks.

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Catering Catering Food Safety 64

Food Management

SEPTEMBER 27, 2023

Smart kitchen technology is being quickly adopted by the food service sector, and with good reason. It provides numerous benefits, including increased productivity, reduced waste, and a more sustainable operation.

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Food Service Food Service 162

Hobart

APRIL 23, 2024

Some of these kitchens also may not be designed with the equipment needed to properly support a scratch cooking model. Due to labor shortages, many K-12 kitchens struggle to provide from-scratch meals to students.

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K-12 52

Foodservice Equipment Reports

APRIL 23, 2024

Winston Foodservice has hired Jania Tung as its U.S. regional/international territory sales manager. She will be based in Texas. Tung has over 29 years of culinary, residential kitchen and commercial equipment sales experience.

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Chef 105

Food Safety Magazine

MAY 17, 2024

In a May 16 webinar, a U.S. Department of Agriculture (USDA) official revealed some findings from the agency’s ongoing testing of beef products for viable Highly Pathogenic Avian Influenza (HPAI) H5N1 virus.

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FoodService Director

APRIL 19, 2024

It’s a wonderful place to learn about the connection between cooking and community. Kids in the kitchen?

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K-12 Chef 73

Total Food Service

OCTOBER 30, 2023

Out in the Gravy-Yard, the Analog Squad’s tough guys were stirring with leftover rancor boiling over, and thirsty for a crooked vs cooked vengeance match. The post Crooked vs. Cooked: A Halloween Foodservice Equipment Tale appeared first on Total Food Service. It was then time to fire the main entrée.

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Chef Food Service Food Service 84

Foodservice Equipment Reports

OCTOBER 26, 2023

Enter “cooking to hold” or batch cooking, a method that helps feed your hungry guests faster and frees up your food preparation team to manage other tasks. In the fast-paced world of foodservice, finding efficient solutions to meet peak demand can be a challenge for any operation.

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Commercial Kitchen Food Preparation 52

Hospitality Net

NOVEMBER 9, 2023

The daily cooking routines of households remain something of a mystery, yet it is understood that these behaviors are shaped by more than just culinary expertise. Studies emphasize the favorable outcomes of home cooking, especially its health advantages, but it is also worth highlighting its influence on broader social aspects.

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Food Safety Guru

MAY 22, 2023

Tip of the Week Allergens present in cooking oil need to be declared for all foods cooked in the oil – Peanut, Sesame, Soya , etc. We recommend you check the cooking oil on each delivery to identify any allergens – for example nuts or soya. Any allergens must be declared for all menu items cooked in the oil.

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Food Safety 52

The Restaurant Warehouse

JANUARY 12, 2024

Look no further than the Grill Cook Pro Products. Constructed with T304 commercial stainless steel, the Grill Cook Pro Products are built to last. One of the standout features of the Grill Cook Pro Products is their versatility. Cleaning up after grilling can be a hassle, but not with the Grill Cook Pro Products.

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Commercial Kitchen Catering Catering 52

Riddhi Display

FEBRUARY 21, 2023

Outdoor cooking is a great way to enable people to enjoy their meals amid lush greenery. Whether you are a professional caterer or run a restaurant with an outdoor kitchen, you need the right outdoor commercial kitchen equipment to quickly and easily cook barbecues, pizzas, and grilled food.

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Commercial Kitchen Kitchen Equipment Food Supply Food Preparation 52

Penn State Food Safety Blog

OCTOBER 23, 2023

Greenhead Lobster Products of Bucksport, ME, is voluntarily recalling all frozen and refrigerated cooked lobster meat products produced from May 9, 2023, through October 19, 2023, due to the potential for the product to be contaminated by Listeria monocytogenes. Greenland has a company video worth checking out. or in cases up to 12 lbs.

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Food and Beverage Food and Beverage Purchasing Customer Service 52

Food Management

OCTOBER 12, 2023

Homemade favorites, custom orders keeps patients happy at Intermountain Healthcare Primary Children's Hospital

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Hospitality Hospitality 162

JAMIX

OCTOBER 10, 2023

For a smoothly running kitchen you need to have your recipes and menus … Continue reading Cooking Up Success with Restaurant Tech: Software as Your Digital Chef → The post Cooking Up Success with Restaurant Tech: Software as Your Digital Chef appeared first on JAMIX Kitchen Intelligence System.

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Chef Recipes Food Service Food Service 52

Hospitality Net

JULY 25, 2023

This article is for the home cook or aspiring chef who wants to get started on their journey to familiarising themselves with herbs and spices and trying out common spice blends. There are hundreds of different spices and spice blends available in many stores.

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Chef 68

Penn State Food Safety Blog

NOVEMBER 13, 2023

establishment, is recalling approximately 621 pounds of fully-cooked chicken product (General Tso's Chicken) due to misbranding and undeclared allergens, the product contains sesame oil, a known allergen, which is not declared on the product label. The fully-cooked chicken product was produced on various dates between Oct. 27 and Nov.

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Food Safety Purchasing 52

Bon Appetit Management Company

SEPTEMBER 26, 2023

They have a sweet and earthy flavor with a tender and slightly crunchy texture when cooked properly. Onions are widely used in cooking and can be eaten raw in salads, pickled, or cooked in various dishes to add flavor and texture. It is often consumed raw or cooked and used in a variety of culinary dishes.

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Recipes Chef 40

Food Safety Guru

OCTOBER 24, 2023

The post Serving Sushi, Fish Carpaccio or any Raw or Lightly Cooked Fish Dish? Weekly Food Fact Did you know that prawns have five pairs of legs. Although they swim using their tail, their usual way to get about is by walking sideways on the sea floor. appeared first on Food Safety Guru.

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Food Safety 52

FoodService Director

FEBRUARY 21, 2024

The dining team partnered with Black Residents United in Housing to host the class, which taught participants how to make Jambalaya.

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Chef's Connection

NOVEMBER 28, 2022

A second washing of the fig branches in the kitchen makes this dish completely safe with no risks involved with this unusual cooking technique. Herbs do not undergo a sanitation step by the harvester but rather a washing and cleaning.

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Chef 52

FMT Magazine

OCTOBER 25, 2023

The Coca-Cola company is delighted to bring its global meals experience platform, “Coke is Cooking” to Dilwalon ki Dilli – New Delhi. The post Coke is Cooking” Comes to Delhi for an Unforgettable Musical feast. Mark your calendars for this unforgettable celebration of flavour, rhythm, and joy.

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Recipes 52

Fast Casual

APRIL 12, 2023

At the Restaurant Franchising and Innovation Summit in Miami hosted by Networld Media Group, industry thought leaders shared strategies for success and growth in changing times in a series of miniature lectures sponsored by TASK. These two speakers pivoted focus to technology.

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Eating at a Meeting

SEPTEMBER 30, 2020

She is passionate about cooking for others, putting love into every meal she makes because she is honored that people trust her to cook for them. There is a lot of responsibility cooking for others. Nina Curtis is Adventist Health, Roseville Campus Vitaliz Café and Culinary Arts department director and executive chef.

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Nutrition Chef Recipes 40