Amounting number of layoffs at restaurant companies nationwide has industry insiders worrying about a huge long-term loss of talent as foodservice tries to weather short-term economic troubles.In recent weeks at least seven large restaurant...

For Jim Doak, the key to being successful in research and development is quite simple: Listen to what the guests want. That basic notion is largely what drew him to his current position as executive chef at Prairie du Sac, Wis.-based Culver’s.“The...

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Some chefs have moved beyond the age-old culinary practices of cooking meats directly over fire or in smoking-hot sauté pans. Instead, they favor lengthy low-temperature cooking with gear like cook-and-hold ovens, combi oven-steamers and immersion...

It’s still weeks away, but two things are already certain about April 7, the day of the NCAA men’s basketball tournament championship.One, I’ll shed a few tears—that “One Shining Moment” montage gets me every time—and, two, I’ll be enjoying all...

When Kelly Liken opened her namesake restaurant in the heart of the village of Vail, Colo., in 2004, Ski magazine wrote that the young chef “rattled the village’s culinary boy’s club.” But Liken, now 31, says the restaurant she owns with husband...