COVID-19 has affected everyone’s life is some way, shape or form. Life has been somewhat put on hold. Some of the people that have been affected the most are dining in restaurant owners and operators. While takeout and delivery can be enough from some restaurants; the model won’t work for everyone. If a temporary closure…
Category: Hospitality
3 important safety tips to practice during the COVID-19 health crisis
While the Coronavirus continues to take its toll on the world; the restaurant industry continues to battle through! Their focus remains to be the safety of its employees and customers! Take a look at the National Restaurant Association 3 important safety tips to practice during the COVID-19 health crisis
Easter Dinner to-go
This Easter is a bit weird. Self-isolating without your family and friend may make this weekend go by a little slower than usual. It’s also very weird and concerning for restaurant owners and operators. Going from a traditional dine-in establishment to 100% take out or delivery is a bit of change. This Easter presents a…
What is Food Safety?
The time is upon us to talk about food safety! Schools across North America have re-opened their doors to students again and what better time to brush up on of your food safety than Food Safety Month! Read an in depth look from We Are Chefs! This is part one of a four-part series on…
National Culinary Arts Month – Giving Thanks
July is a perfect month for a number of reasons; terrific weather, schools out, patio drinks and full restaurants! July is also a time to celebrate chefs and the culinary industry as it is #NationalCulinaryArtsMonth! This celebratory month is a perfect time to give thanks to professional cooks, chefs and all those involved in the…
Q&A With CCI’s Mike Byrne
The National Restaurant Association Educational Foundation sat down to have a chat with our very own Mike Byrne! Mike talks about his experiences with CCI, the restaurant industry and much more! Click the on link to read more about the one and only Mike Byrne! Q&A with CCI’s Mike Byrne
THE EFFECTIVE CHEF’S NEW YEAR’S RESOLUTIONS
Originally posted on Harvest America CUES BLOG:
Why do we bother to create a list of year to come resolutions when more often than not we disregard the list soon after it is written? Is it because of a tradition that lacks commitment, or because we know that we could and should do some things…
Understanding Wine Aromas
The ability to smell and untangle the complex aromas of wine can be extremely difficult. Understanding and recognizing various aromas take time and practice to acquire, even for a self acclaimed foodie or culinary professional. However, once you are able to understand a wine’s profile the description of a wine becomes a reality! Getting Started…
It’s BBQ Season!
It’s time to get barbecuing your favorite meals! Hosting a party or planning for dinner this weekend? Check out some of the best BBQ recipes we found on http://www.allrecipes.com! Grilled Pineapple Grilled Garlic Parmesan Zucchini Marinated Grilled Shrimp Rosemary Ranch Chicken Kabobs Cheddar Bacon Hamburgers Tell us what your favorite things to BBQ are!
What you need to know about Meat and Cheese
Last week we highlighted our top Produce choices from the F&H annual Produce & Protein Guide and this week we will be covering the Protein Meat and Cheese categories! OUR 7 MEAT PICKS MEATS CHARACTERISTICS STORAGE TIPS PREPARATION TIPS FOOD SAFETY TIPS Beef Beef is rich in iron and protein. It also contains zinc, Vitamin B12,…
When is the best time to get your produce?
The Food Service and Hospitality magazine has released its 2015 Produce & Protein Guide and we are going to highlight some of our favorite parts just for you! “As the popularity of local foods continues to flourish, chefs across the country are turning to their own backyard to source produce. It’s clear regional cooking is…
Tools for The Discriminating Chef 