This month we are going to look at garnishing … or should I say the lack thereof? For whatever reason the culinary industry has gotten away from putting a garnish on the entrée plate. In the olden days (as I date myself) we used the tomato rose, the carrot butterfly, the radish rose, yadda yadda […]
Road warriors of the future may be a lot healthier, thanks to hotels giving trans fats the boot.
PYM’s resident F&B expert shares her wish list for 2007.
Tips on creating menus for vegans from F&B expert Claire Gould.
Allow me to make this as plain as day: Set up the buffet as you would put food on your plate. In other words, use common sense.
I lecture and write about trends a lot, and planners always want to know: “What is in?” I can’t stress enough how important it is not to pay too much attention to food trends. They are subjective. For example, many people think mashed potato martini bars are hot. I think they had their moment four […]