Below, chefs weigh in on the largest restaurant developments they predict to seek out in a post-COVID-19 world. From rib-eye steak with a nutty Nigerian-style spice rub to a comforting plate of beans and rice, these recipes are deeply rooted in the experiences of the cooks who created them. Maximize it with fresh, colourful recipes that exhibit this practical food’s extravagant aspect. Mary Bartlett, foodservice director at Little Falls Community Schools in Minnesota, has been selected the employee of the month for April. “It has been nice to see the community and the college staff coming together to ensure the children are fed,” Bartlett stated of the response to the COVID-19 pandemic.
- By using gluten substitutes corresponding to xanthan gum, chefs are increasingly adapting their menus to accommodate people with gluten-free diets.
- We talked to specialists about the dangers, and what would make them really feel protected to dine inside a restaurant.
- We asked 9 food execs, from farmers to butchers to chefs, what they’ve learned in the kitchen and how it’s changed the way they cook for retains.
- The company plans to use the cash raised to construct more farms and enter further stores.
It’s the world’s simplest recipe …