Month: April 2014

The Tampa Convention Center was the site for UniPro Foodservice’s annual Awards Luncheon. The luncheon honored those UniPro suppliers who earned the coveted Supplier of the Year Awards. The winner of the 2013 UniPro Supplier of the Year Award in the Poultry category is Tyson Foods. …

Plating a dessert is to a chef what painting a blank canvas is to Picasso. The art of plating a dessert begins with a blank dish and ends with a beautifully constructed masterpiece. While many are curious as to the secret of plating a dessert, David Racicot, chef-owner at Notion in Pittsburgh, PA, shares with the Pittsburgh Post-Gazette that in fact the secret is inherent. In the article "Dine: Studying the anatomy of a chef's plate," Racicot says that "[aesthetic and presentation is] not really something that can be studied. It's something inherent." …

U.S. fine dining traffic declined by double-digits during the recession but visits have rebounded after the segment evolved to meet the needs of today’s foodservice consumer, reports The NPD Group, a leading global information company.  Casual dress codes and environments, added value, increased business travel, and culinary enhancements are among the ways in which fine dining restaurants have changed to meet their customers’ needs. …

To-Jo Mushrooms recently participated in a joint education session at the annual Research Chefs Associations Conference held in Portland, OR.  To-Jo along with the Southwest Minnesota State University Culinology Department, the Mushroom Council and Iron Chef Jehangir Mehta gave an in-depth review as to the progress the Mushroom industry is making on the “Blendability” concept and its applications across various foodservice and manufacturing platforms. …