Small Cans, Big Benefits

As chefs, we all have that one side dish or menu item that we love, but it may not always move as quickly as the prep you've done for it can stand. There are times when something only comes in bulk packaging and we simply don't need all that product. The price is right but what's the real benefit if you throw half of it away before you move through it.

When Your Food Is The Star

If you are anything like me when putting together a dish, you have a pretty keen idea as to how it looks on the plate. We're always told that the customer eats with their eyes first, so presentation is at the forefront when pulling flavors together. We want to see colors dancing across the canvas that is our plate. We want our message to draw in the customer. I love to look at other peoples plates when they come out of the kitchen while I'm perusing my menu. Seeing the plate of a menu item I was considering can make my decision easy, one way or the other.

You Put What in Here?

It’s a question I hear pretty often when I roll out one of my more “unique” recipes.  There’s a small piece of me that loves seeing people’s faces register disgust to amazement (OK… it’s WAY more than a small piece of me. I enjoy it more than I should).  For those unaccustomed, I’m not talking about odd cuisines or things only Andrew Zimmern and Anthony Bourdain would try (I love those guys, but I just couldn’t).  I’m talking about how I work beans into one of the more unlikely parts of a meal: dessert.

How You Bean???

It may be a great question to ask the friend you haven’t seen in 8 years (you’ve gotten fat), but in a professional kitchen it’s a valid question for how you’re serving your customer base. In the continual quest for the next great super food (where you at acai?), it’s easy to forget most of us have one of the world’s best already sitting on our shelves!

Season's Change and So Do We

Who doesn't love spring?  After a long and difficult winter for much of the United States this year, we all long for sitting outside, enjoying some much deserved relaxation and warmth. In addition to shedding all those layers, we may also have some pounds we need to shed! (Amazing how bulky winter clothes make the decision to eat an extra slice of pizza, loaded nachos, and that ice cream sundae sooooo much easier).

Retrofitting Your Diet

Leave the past behind, it can't be changed.  Don't worry about the future, it hasn't happened yet.  Seems like great words to live by right?  Yet we still seem to spend a majority of our waking hours worrying about them both.  Don't fret though…there are valuable lessons to be garnered from what can't be changed and how it affects what hasn't happened.

Chef Paul, a Certified Research Chef, is a 2002 graduate of Yorktowne Business Institute School of Culinary Arts in York, Pennsylvania. There he was class valedictorian and received the Chef Michael Hostetter Memorial Award for Culinary Excellence. He is a member of the Research Chefs Association and the Refrigerated Foods Association and has over 15 years of experience.

Working in restaurants since the age of 16, Paul has spent most of his life working with food; a love he developed in family style restaurants, honed in school, and practiced in fine dining establishments. Never one to be defining himself with a particular cuisine, Paul explores the world's palate with excitement. "The world is full of people who have made incredible foods with what is in their backyard and we now have access to all those wonderful flavors and combinations," he says. That love and excitement for flavor he now brings to Furmano Foods.

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