Abraham Conlon – Fat Rice, Chicago
Chef Abraham Conlon takes us on a journey through Macau, its cuisine, and the evolution of the Windy City’s hot Macanese restaurant.
Heritage Sheep Gains Ground in Culinary Circles
Chefs explore the culinary applications of heritage sheep in a departure from age-old misunderstandings of mutton.
FSR Magazine: Indigenous Cuisine
Native American chefs and food producers are taking the u.s. dining scene back to its true roots. Won: Bronze award for feature articles from American Society of Business Publication Editors (ASBPE) Azbee awards.
https://www.foodnewsfeed.com/fsr/chef-profiles/indigenous-cuisine
Filipino Food Finally Gets its Due
Amelia Levin explores Filipino cuisine
https://www.foodnewsfeed.com/fsr/flavor/filipino-food-finally-getting-its-due
David and Anna Posey – Elske – Chicago
Husband and wife team marry sweet and savory
Edward Lee – MilkWood – Succotash – Louisville and DC
A tale of two cities: how one chef looked to expand cross-country.
https://www.foodnewsfeed.com/fsr/chef-profiles/chef-edward-lees-culinary-empire-tale-two-cities
Tatiana Pairot Rosana – Outlook Kitchen + Bar
A boutique hotel in boston is the perfect forum when a chef serves as envoy for the marriage of cuban and korean cuisine.
Russell Jones – Tallulah – Columbia
Chef Russell Jones crafts a Carolina Classic.
https://www.foodnewsfeed.com/fsr/chef-profiles/chef-russell-jones-crafts-carolina-classic-tallulah
FSR Magazine: Fixing Food Waste
Chef find new ways to use leftovers and scraps to cut down on food waste.
https://www.foodnewsfeed.com/fsr/sustainability/how-restaurants-can-fix-food-waste-good
FSR Magazine: 111 Ideas for Innovation
The top food trends and their menu implications for 2018.
https://www.foodnewsfeed.com/fsr/flavor/111-ideas-menu-innovation