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Although chef and food service uniforms are steeped in tradition, today's chef uniforms are anything but customary. Gone are the 19th century chef whites, as they are replaced by looks that reflect modern needs, individual personality, and branding.

Geographically, Latin cuisine covers an enormous stretch of the globe. But philosophically, it can be reduced to one simple idea: flavor definition. At least that is what Guillermo Pernot, chef-owner of Cuba Libre restaurants believes and strives to achieve. When it comes to Latin food, he claims, “Cooks tend to overdo, rather than allowing the essence of foods to peek through . . .

There was a time when wars were fought, continents discovered, and fortunes made all in the pursuit of spices. This is what it is like in Chef Floyd Cardoz’s kitchen. His kitchen is a veritable court of flavor, spices gain a fine measure of their former glory, as well as much of their old-world appearance.

Is your restaurant missing out on opportunities to profit from beer? Far too many operations offer a narrow range of beers that barely differ in flavor. Yet quality beer ranges as widely in style and is as food friendly as wine.

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Nine months ago Salim Ismail, Co-founder and Executive Director of Singularity University, encouraged a selected group of Spanish businessmen to turn Barcelona into “the Silicon Valley of food”

Les Dames d’Escoffier International Names Winners for Prestigious
M.F.K. Fisher Awards Recognizing Excellence in Culinary Writing Worldwide Professional Culinary Women’s Organization Awards $2,000 to Women Food Writers

No one could taste the more than 120 fine tequilas on the menu on a three-day jaunt to exclusive Las Alamandas.  But how about sampling 5 different tequilas of your choice each day, plus a special dinner with tequila-based dishes?

On the occasion of Bocuse d’Or Asia-Pacific contest, in Shanghaï last week, Bocuse d’Or Winners and Rougié, long-time partners in the event, awarded the Best Commis Chef prize to Aaron Chee Yee Wong of Singapore.