About the author: Tricia Contreras | SmartBlogs

Tricia Contreras Tricia Contreras edits food, beverage and CPG briefs and manages SmartBlog on Food & Beverage. A former intern and writer at SmartBrief, she graduated from the Philip Merrill School of Journalism at the University of Maryland in College Park. You can follow her on Twitter @SB_Food.

Chef Stephen “Smokey” Schwartz took home his third grand prize from the 18th annual Championship BBQ held at Chicago’s Navy Pier on May 17. More than 1,000 chefs, restaurateurs and other foodservice professionals gathered to mingle and sample food and beverages at the event, which benefits Share Our Strength’s No Kid Hungry campaign.

Entries in the cooking competition ranged from cheeseburgers to pulled pork, but Schwartz chose to look beyond typical barbecue ingredients when constructing his winning dish.[…] Continue Reading »

More than 2,100 exhibiting companies demonstrated their goods and services to a crowd of more than 63,000 chefs, restaurant owners and other foodservice professionals at the National Restaurant Association Show in Chicago last week. The show floor was a great place to spot new trends. Several trends from years past — such as gluten-free and spicy flavors — are still going strong.[…] Continue Reading »

Chefs and other foodservice professionals are just beginning to scratch the surface of what they can create with 3D printers, and the possibilities are seemingly endless. The Culinary Institute of America has teamed with 3D Systems to explore how the 3D printing company’s ChefJet Pro, the first 3Dfood printer, can be used in professional kitchens.[…] Continue Reading »

Restaurants of all sizes and types are trying to tap into the millennial mindset in order to appeal to the influential demographic. Connecting with these tech-savvy, food-loving consumers is key to attracting their business and earning their brand loyalty, chain restaurant chefs said during a panel discussion Sunday at the National Restaurant Association Show.

“It’s really about that connectivity and making a connection with our brand and our guests … they want to feel that connection all throughout their choice,” said Heidi Curry, senior manager of global R&D for bakery at Dunkin’ Brands.[…] Continue Reading »

Later this month, tens of thousands of restaurant professionals will gather in Chicago for the National Restaurant Association‘s annual show. The foodservice industry’s largest trade show consists of four days filled with education sessions, demonstrations and an expansive show floor packed with exhibitors showing off the latest restaurant trends and technology.

This year’s show kicks off at 10 a.m.[…] Continue Reading »