Panzanella Bread Salad

Summer is upon us and so to is the transition from slow cooked heavy braised foods of winter, to the fresh vibrant colored dishes of Summer. One of my favorite salads is the panzanella…

Chef’s Spice Rack: Za’atar

Also know as “zaatar” and “zahtar” this Middle Eastern herb mix is comprised of a mixture of dry basil, thyme, oregano, sumac and sesame seeds…

To scale or not to scale?

Gain tighter control of your costs by practicing good scaling. Allowing your scale the opportunity to eliminate guesswork will help keep profit where it belongs… within your operation.

Chef’s Pantry: Maine Sea Salt

For naturally enhanced flavors, add Maine Sea Salt Co. products to your repertoire. Their Maine-made sea salts are unrefined, dried by the sun and hand harvested…

Naked Cob… Corn off the Cob

Although the corn kernels have been stripped away, the naked Cobb can still provide many layers of flavor. Personally, I’ve always used two easy fail-safe methods to extract every bit of flavor from the cob that can be used in other culinary preparations.

Chef’s Pantry: Pork Puffs

Airy, Crunchy, puffy morsels of porkliciousness. Even if pork chicharrĂ³ns are’t on a trending foods list somewhere, I suggest placing them on yours!

Chef’s Pantry: Blue Mango Veggie Burgers

Although raw garlic is absolutely delicious it sometimes has a mild metallic flavor and may be to overpowering for some recipes. Roasted garlic on the other hand becomes far more subtle during the roasting process…

Chef’s Pantry: Cheese Curds

A cheese curd is essentially the cheese solids that remains after being separated, or cut, from the whey in the cheese making process. Cheese curds as we know them are a young un-aged, unformed cheese…

Scrape It, Don’t Scrap It!

It’s safe to say we have all witnessed containers brought to the “dish pit” with a substantial amount of product remaining within the holding vessel. Although the remnant may appear to some staff as minimal, and not worth the time and effort to scrape the container, in my opinion it’s a wasteful practice…

Chicken Thigh Croquettes

A crispy golden fried exterior enveloping a moist creamy center are a few of the many things that make croquettes the perfect finger food appetizer…

Vegetable Stalks, More than Stems

For many operators, cauliflower and broccoli stalks are looked upon as waste, using only the florets while discarding the stalks and leaves is a common practice…

Fire Braised Turkey Sandwich

Warm Fire Braised® Turkey breast, pecan wood smoked shoulder bacon and a medium-boiled egg on herb focaccia with a luxurious maple feta dressing.

Chef’s Pantry: Pickled Onions

Refine your red onions. This easy method will add both flavor & visual stimulation to your garnish station; without adding significant cost to your dish.

Poutine Potato Cups

This recipe captures the wicked-craveable flavors of a French-Canadian classic. That of course, is the cheese curd covered and gravy smothered French fry dish known as poutine. This poutine dish however is prepared uniquely, in a fried potato cup.

Roasted Tomato Bisque in 4 Steps

A good tomato soup has always been a go to for me, both at home and in a professional capacity. Growing up tomato soup was sort of a comfort food item, a cold day offering, or as an easily prepared dish to serve when life was too busy for cooking, usually from a can… add water and serve.

Chef’s Pantry: Spaghetti Squash

When cooked, the flesh of this unique squash can be forked away from the shell in strands similar in appearance to spaghetti. Spaghetti squash is an amazingly diverse eat that will without a doubt invoke your own creative twists.

Give your Leftovers a Frittata Facelift

Frittatas are an egg-based Italian dish similar to an omelette or a crustless quiche, baked with additional ingredients such as cheese, vegetables, cooked meats and herbs – making them an extremely versatile way to reinvent leftovers…

Chef’s Pantry: Roasted Garlic

Although raw garlic is absolutely delicious it sometimes has a mild metallic flavor and may be to overpowering for some recipes. Roasted garlic on the other hand becomes far more subtle during the roasting process…

Chef’s Pantry: Deli Containers for Containing & Organizing

One of the biggest hurdles in any busy culinary operation is keeping organized when space is limited. Trust me, I’ve struggled with this issues my entire career and the 32 oz deli container is the only item that has made my constant efforts; effortless…

Checking the Can

One thing I’ve learned in my years as a chef is that when you look deep within the can (garbage can) there is a good chance you will find that your money is being thrown out…

Chef’s Pantry: Impossible Burger

Impossible Foods has created a vegetable based substitution for beef; and it works. This product has a the look of beef, texture of beef, subtle flavors of beef and much to my surprise has a mild beef aroma when cooking…

Chef’s Pantry: Nitrile Gloves

Nitrile is the form fitting food handlers glove that will make you feel like the culinary superhero you are. Nitrile gloves are made out of a synthetic rubber, and are an ideal alternative when latex allergies are a concern…

Don’t Dump the Joe

For many food service operations coffee is hands down one of the highest food cost items that we consistently waste on a daily basis. Even though each brew comes at a premium it tends to be the item that usually gets poured down the drain…

Save the Vegetable Scraps

Most of us look at carrot ends/peelings, celery pieces, onion tops or the first slice of a tomato as a scrap suitable for the garbage. I however, call them the building blocks of flavor, and when treated properly and managed effectively can save you money.