Pamela Parseghian

Steve Hester, Chick-fil-A’s director of purchasing, receives weekly price sheets for lemons because the price of the fruit may sour quickly depending on forces of nature. He procures more than half a million cases of...

Tahini and wasabi are easily acquired in quantities large enough to be included in Au Bon Pain’s dishes, but the chain’s executive chef, Thomas John, still can’t find one ingredient in the state and volume he desires...

CHARLOTTE N.C. —Corporate chefs from restaurant companies and industry suppliers teamed up to create dishes during a cooking workshop in the kitchens of Johnson & Wales University here during this year’s...

The best-selling appetizer at Restaurant Guy Savoy in Las Vegas is a $68 artichoke and black truffle soup. And that’s not the most expensive starter. Hamachi carpaccio, with golden osetra caviar...

CHARLOTTE N.C. —Nowadays, many corporate chefs are going P.C., for “protein as a condiment,” menu trend expert Nancy Kruse told attendees of the annual Culinary R&D conference here. In...

No longer just a staple in Mexican restaurants, the avocado has found a starring role on menus throughout the country as chefs look beyond guacamole to find new ways to showcase the fruit’s rich taste and silky...