Andrea Cuellar, culinary director of Sweetfin, reveals three ways restaurants can maximize sustainability.
Yvette Castillo, senior research and development manager at Paris Baguette, opens up about what it takes to be both a food scientist and designer.
Rafael Vallejo III, the executive chef and Food and Beverage Director of the Hilton Garden Inn and Holiday Inn resort in Fort Walton Beach, Florida, says transforming what some would call "trash fish" or "bait" into something rich and delicious is one way to offer coastal vibes at an affordable price point.
Tamra Scroggins, the director of culinary at Grill Concepts Inc., offers three tips for adding better-for-you items to your menu without sacrificing flavor:
Chef Jason Knoll, VP of Culinary for Another Broken Egg Cafe, reveals how to craft a seasonal menu that will return higher profits and provide guests with fresh and exciting options.
Modern Market's VP of Culinary, Nate Weir, discusses how cooking with his mother in Haiti inspired him to become a chef.
Certified Master Chef Daryl Shular, owner of Farmed Kitchen & Bar and the Shular Institute, reveals five things all vegetarian meals should have.
Tommy Charoen, executive chef and co-founder of the chicken and rice-focused Thai concept Rooster & Rice, shares how his simple menu became a Bay-area sensation.
Mark Rosati, culinary director of Shake Shack, discusses why the brand collaborates with other well-known chefs despite having its own cult following.
Executive Chef Katie Cavuto explains how she ensures that delicious and nutritious food co-exist at Saladworks.
Martin Murch and John McLean, founders and chefs of Good Eats Group, which owns five restaurant concepts in Chicago, share how they transformed the menus and operations to stay afloat during COVID-19.
Mary Lou Davis, Chef de Cuisine of Whiskey Cake in San Antonio and contestant on season 19 of "Hell's Kitchen," reveals three pieces of advice to help female chefs succeed.
Jim Hytner, corporate executive chef at Flame Broiler, discusses why the company didn't launch a spicy chicken sandwich during the "Chicken Wars." Instead, he created an LTO more aligned with the brand.
Kajsa Alger, VP of Food and Beverage at Veggie Grill and Más Veggies Taqueria, discusses why the pandemic accelerated the popularity of plant-based eating and how chefs can learn to cook for customers demanding more options.
Damien Pierre, owner, Damis Famous Foods, describes how he implemented a delivery service through on demand apps and published cookbooks to get through the pandemic.
Nick Graff, executive chef of Noodles & Company, discusses when it's necessary to re-invent the wheel, or in his case, the noodle.
Editor's note: Chef Chatter is a series featuring chef-authored blogs. If you'd like to write a Chef Chatter, send your idea to Cherryh Cansler at editor@fastcasual.com.
Cosmo Magliozzi, the founder of Pasta 78, a fast casual pasta concept in Arizona, reveals how his brand can churn out fresh pasta in 4 minutes.
Sloane Emden, the corporate chef of Angry Crab Shack, said instead of resisting the changes spurred by the pandemic, chefs should adapt and reinforce their skills.
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