(Top, l. to r.) Stan Babula, Purchasing & Facilities Mgr.; Heidi Brousseau, Dining Hall Mgr.; Randy Robichaud, Sous Chef; Patrick Brideau, Exec. Chef; Debbie Riso, Dining Hall Mgr.; Roberta Jameson, Office Asst.; Melinda Leonard, GM; Monica...

Vito Buscemi Culinary Manager Delaware North Companies Travel Hospitality Services Buffalo, NY ...

This new DVD from The Culinary Institute of America (CIA) busts the myths associated with healthful foods. The Healthy Palate explores key strategies for preparing nutritious meals while retaining great taste. It offers a comprehensive program...

Cafe 3 was designed to be a "lingering" place, with comfortable seating and extended hours. Well, maybe the fourth time's also the charm. As it reinvents the campus dining environment at the University of California at Berkeley, Cal...

Entrees like beef stew, pot roast and macaroni and cheese are all cold-weather comfort foods dishes that customers like, but they also tend to be over-menued at this time of year. "If you can bring seafood onto the menu in a comfort-food style...

by Lauren Chattman Harvard Common Press, $21.05 September 2006 ...

Hot side or cold? This is a question that chefs often consider, but one to which customers often don't even give a second thought. They simply choose from among what's offered...

The dead of winter is the perfect time to travel to the Caribbean—even if it's just for a meal or two! The fresh-picked high-impact flavors and ease of preparation make tropical dishes a tempting culinary diversion in the cold months of winter...

Recipe and photo by Paul Luttman, Executive Chef, Avera McKennan Hospital and University Health Center Mark MendozaExecutive Chef San Diego Unified School District San Diego, CA ...

"More than half of the breakfast meals we consume nationally consist of just one or two items," says Dori Hickey, senior manager of product management for the NPD Group. "When we look at this by week part, we don't see a marked difference between...