Flavor Trends, Strategies and Solutions for Menu Development

Category: Ingredients

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2018 November-December | Chef's Notes | Flavor According To | Front Page | Ingredients | Insights

Flavor Playlist: Estevan Jimenez

BY Estevan Jimenez | Nov 25, 2018
Estevan Jimenez is the executive chef and culinary instructor at Rancho Cielo Youth Campus in Salinas, Calif. He shares five flavors that inspire his culinary creativity.

2018 November-December | Chef's Notes | Flavor According To | Insights

Flavor Trifecta: Aron Habiger

BY Aron Habiger | Oct 30, 2018
Aron Habiger is chef/owner of On the Lam, a traveling pop-up culinary concept based in Santa Ana, Calif. We asked him to share a flavor trifecta that demonstrates creative, unexpected flavor play.

Chef's Notes | Digital-only content | Flavor According To | Insights | Menu Matters

Flavor at Work: Paul Adams

BY Paul Adams | Jul 25, 2018
Creating menus with meaning, approaching food with a punk rock street-kid mentality, and blending cultures and foods together. Paul Adams talks about few rules he lives by when it comes to menu/flavor development.

Chef's Notes | Digital-only content | Flavor According To | Insights | Menu Matters

Flavor at Work: Jay Perry

BY Jay Perry | Jul 12, 2018
Creating menus with meaning, approaching food with a punk rock street-kid mentality, and blending cultures and foods together. Paul Adams talks about few rules he lives by when it comes to menu/flavor development.

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Chef DJ Tangalin utilizes fresh, frozen and dehydrated potatoes in order to develop an incredibly delicious gluten-free menu

One of the easiest, most cost-effective ways to elevate a popular or familiar dish is with an on-trend condiment. Here are five of the mouth-watering varieties we expect will resonate with larger audiences over the coming year.

Blueberries offer a meaningful connection for healthy diners

Renowned restauranteur/chef Ray Garcia dishes on the appeal of Latin cuisine and demonstrates how to make his Yolkamole Egg Tostada

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Finally, vegan fare is discovering the “wicked” side of menu development. Vegan fare now includes indulgences like… t.co/kXwXQLiYNA

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From croissants that are hollowed out and filled from the top with savory sandwich ingredients to pastries that beg… t.co/e260IrUnUN

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Thanks to serious creativity, the everyday egg is moving into a high-impact category and is one of our top 10 flavo… t.co/3qh4FzFdlF