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The Challenges and Future Of Locally Grown

I ‬worked for The Culinary Institute of America‭ (‬CIA‭) ‬for seven years planning and hosting conferences and leadership retreats for‭ ‬culinary and volume foodservice professionals‭. ‬During that time‭

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Fresh Tumeric

The root with its tantalizing scent and entrancing color is bringing a unique edge to produce departments. Native to India, turmeric is an ancient ingredient cherished for providing

Produce on the Menu

Fried Chicken: The Gateway To Greater Produce Consumption

Fried chicken is one of the biggest trends in foodservice this year‭. ‬Fried chicken‭? ‬Really‭? ‬Yes‭, ‬it’s true‭. ‬As beef consumption drops and pork consumption stays flat‭, ‬our

Produce on the Menu

Produce On The Menu: Is ‘Clean’ Eating An Opportunity For Produce?

I’ve been watching the clean eating trend with great interest lately. While the original meaning focused on home cooking and consuming more whole foods, this trend now focuses

Produce on the Menu

Driving Produce Sales and Consumption with Fresh Herbs

Every February Suvir and I teach a two-hour workshop called “Spices, Herbs and Aromatics: Exploring Health and Culinary Benefits” to an eager audience of healthcare professionals. While these

Produce on the Menu

Transforming Your Foodservice At Retail Operation From Average To Awesome

One of the biggest trends restaurant operators are watching today is how foodservice retail establishments are biting into their‭ ‬business‭. ‬If you want to take a bigger bite

Produce on the Menu

Extra Virgin Olive Oil - The Gateway To Greater Vegetable Consumption

Do you like hummus‭? ‬If so‭, ‬you like vegetables‭ ‬‮—‬‭ ‬and olive oil‭. ‬In fact‭, ‬fresh‭, ‬high-quality extra virgin olive oil is what makes‭ ‬freshly made hummus so craveable

Produce on the Menu

Embracing The Slow Cooking Trend

Suvir and I have been watching the slow cooking trend with great amusement‭. ‬The goal seems to be preparing food faster‭ ‬‮…‬‭‬in a slower manner‭. The social mindset driving this

Produce on the Menu

Moving More Mushrooms Onto Menus

Anyone who sells produce directly into large foodservice operations appreciates how challenging it is to get a chef or menu developer to agree to add your item to

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