Archive for Chef SmartBlogs

At his three Fonda restaurants in New York, chef Roberto Santibanez presents a contemporary take on Mexican food that stays firmly rooted in the country’s flavors and traditions. Santibanez helps educate other culinary professionals about innovative but authentic Mexican cuisine through his consulting business, Truly Mexican, and shares his passion for Mexican cooking with chefs, students and food-lovers around the world through his three cookbooks, lectures, cooking demonstrations and his work with the Culinary Institute of America as a member of its Latin Cuisines Advisory Council.[…] Continue Reading »

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 »

Today’s food business landscape is constantly evolving. Packaged goods manufacturers are taking inspiration from high-end culinary trends (and vice versa), and increasingly savvy consumers are demanding food that is healthy, sustainable and craveable. To help the next generation of food entrepreneurs respond to these new challenges, the Culinary Institute of America is expanding its focus with The Food Business School, a new center for executive and graduate education that will prepare students for the next era of food business.[…] Continue Reading »

Sparkling ICE, TalkingRain’s line of flavored, no-calorie carbonated waters, has seen explosive growth in the past few years as consumers seek out healthier beverages and demand for flavored waters continues to grow. In addition to being a major player in the flavored water trend, the brand is participating in the consumer craze for all things culinary by teaming with New York City-based chef Jordan Carfagno on a collection of recipes featuring Sparkling ICE beverages.[…] Continue Reading »

James Beard Award-winning chef Michael Schwartz is working with the International Olive Council to promote olives and olive oil through the Add Some Life campaign. I reached out to Schwartz to find out how restaurants can get creative this film awards season.

What opportunities does movie awards season present for restaurants?

Every night is theater for us in the restaurant so there is a common thread between show business and what we do.[…] Continue Reading »