A collaboration of nonprofit and forprofit companies launched FitFrying.com, a foodservice resource providing information on best practices for preparing healthier fried foods. Topics explored include healthy fats and oils, tips for going trans fat-free, healthier fried foods on menus, healthier frying in the news and recipes. Foodservice professionals can also access white papers from authorities on healthier fried foods.

Supporting partners include Bunge Oil, Frymaster, Lamb Weston, The Idaho Potato Commission and The Soyfoods Council.
0 comments
Look Inside >>
April 2009

The digital edition of the April 2009 issue of Chef Magazine is now online through the Chef Web site. This digital edition features all the same great content as the print edition, plus online exclusives for more Italian appetizers and unique cuts of beef. To access the issue, click the icon above. You can also register on the Chef Web site to receive e-mail notification when each new digital magazine is available for viewing.
0 comments
"As chefs, in the beginning of our careers, we wanted to work with the best ingredients served on the finest china and paired with the most highly sought-after wines. Why wouldn't we? It's just in our nature to want to give our guests an experience that not everyone can offer.

Unfortunately, this comes at a price, and it's usually a high one. After being in fine dining for most of my career, I now suggest that the experience we should be giving our guests is simple, well-executed and perfectly seasoned dishes, paired with great wines that are inexpensive—and served by professional, knowledgeable servers."
--Celina Tio, executive chef, Julia(n), Kansas City, Mo.,
"Industry Voices" column, April 2009, Chef Magazine

Continue reading Industry Voices >>
April 2009


Share your thoughts on this topic in the comments section.
0 comments
"It's 5:15 p.m. on a cold, dreary Saturday evening. Four hopefuls arrive at the reception desk only to be told, with a regretful smile, 'I'm so sorry. There's at least a two-hour wait for a table.'

What's this? All the other restaurants in the neighborhood are languishing, pining away for more business, and here's Maggiano's--hopping."
--Irena Chalmers, "Recipe for success,"
"The Last Word" column, April 2009, Chef Magazine

Continue reading The Last Word >>
April 2009


Share your thoughts on this topic in the comments section.
0 comments