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Hibiscus blossoms as an ingredient
Hibiscus has gained buzz recently for its healthful reputation and potential medicinal properties, but chefs long have prized the flower’s full flavor, deep red color and its heritage as an ingredient used around the globe. Michelin-star-winning French chef Pierre Gagnaire, for example, served a “hibiscus jelly carousel” dessert, right, at a press event. The dish may show up on his new restaurant, Twist, which opens next month in Las Vegas.
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CHEF PROFILE
NRN Special Report: Chain of Command |  | The back-of-the-house has traditionally been the territory of a unique breed of person — a type of adrenaline addict who enjoys hard work and a fast pace and doesn’t necessarily want to work with people who aren’t like that, too.
But some chefs leave the fast-paced but cloistered life of the kitchen and use the skills they developed while cooking to run large restaurant companies.
In this series, called “Chain of Command,” Nation’s Restaurant News sits down with these unusual business leaders to learn why and how they made the move from cooking to running businesses. Full Story
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FOOD FLASH |
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Food Flash is a new monthly feature that will focus on flavour and ingredient trends
from chain and independent menus provided by Data essentials. |
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