In almost every industry, the message is clear: be ahead of the consumers, or you’re already behind.
The fashion industry is notorious for this: by July, Bazaar Magazine had already published a review of New York runway fashion-for this coming Spring.
But it’s not limited to the fashion world. In fact, personal and private chefs would do well to stay ahead of the current season and plan ahead what for what their clients may be craving. Continue reading “Fall 2017 Trend Forecast: What’s Cooking in New York”
Eating Out: Health Crisis?
Six years ago, Timi Gufstafson, a registered dietician and founder of an online health network offered a solution to America’s obesity crisis. And it didn’t involve specific workout or diet plans.
Her advice was simple: Americans need to eat at home. Continue reading “Boredom is a National Crisis: Four Meals Clients are Sick of Eating”
For most personal and private chefs, catering to clients’ schedules, tastes, and preferences are central to a well run business.
But what if their preferences are detrimental to their own health?
National guidelines recommend that Americans get, at minimum, four to six cups of fruit and vegetables a day. Continue reading “Three Power Ingredients to add more Vegetables to Clients’ Meals”
There are more Chinese restaurants in the United States than there are Burger Kings or McDonald’s.
And there are only signs that love for Chinese food is growing: last Christmas, the number of Americans ordering Chinese at Christmas increased by over one hundred and fifty percent from the previous year.
But most chefs aren’t preparing anything close to what you’d find in China. It’s actually most likely a blend of several cuisines, including Japanese and Italian, that reflects much of the cultural infusion emblematic in the United States.
The private or personal chef hoping to execute authentic cuisine that sets themselves apart from commercialized need to understand the most common mistakes made when preparing Chinese. Continue reading “Cooking Chinese? Chances are, you really Aren’t”
Black Tapp and its affiliate restaurants speckle New York City. The five locations appear to emulate a modernized take on the traditional diner, serving handcrafted burgers and french fries, with plenty of sodas and spirits to accompany.
But what sets these places apart may not even be their burgers, but the fifteen dollar shakes- and the man behind them.
Chef Joe Isodori, a self-described third generation New Yorker, was also a previous private chef to Donald J Trump, the current president of the United States. And while his current position may be slightly less in the spotlight, his specialty shakes certainly aren’t.
Last year, Black Tap announced plans to continue its expansion, and its made good on its promise. The reason behind this expansion? Trailing lines of sometimes one hundred people: nearly two hours for a chance to try handcrafted fare.
Continue reading “Ice Cream Social: Why Personal & Private Chefs should Consider Homemade”
Chef Vicky Bhogal is known for her quirks: whenever she goes to dinner, she takes her own ground masala or flavored oil. Most of her dishes were inspired by her family, who valued instinct over measuring, and memory over written recipes.
As unconventional as this may sound for a professional, Ms. Bhogal believes fervently in a skill, above all, that helps chefs succeed: improvisation. It’s something many chefs, especially personal and private chefs, may tout in theory, but one she practices daily:
“A real [chef] is someone who will be able to cook something with any ingredients. Endlessly adaptable.” Continue reading “Substitutions in a Pinch: Simple Baking Swaps”
Customers have flocked to fine dining establishments for refined flavors and beautiful presentation for as long as the food industry has been prominent. Most people expect that, with a higher priced dish, will come not only more complex flavors and higher quality ingredients, but also a more thoughtfully plated meal.
But perhaps customers have not been aware of their desire for a both tasty and beautiful meal nearly as much as they are now. In an interview with MilkBar Digital, a digital and social media agency based in Melbourne, Chef Ryan Lording, known for his ability to work with edible flowers, explains how the food industry has changed dramatically in recent years. Continue reading “Plating Presentation Basic Principles : More Important Now than Ever”
For Chef Bryan Mascatello, the decision to start baking his own bread came down to a matter of finances: buying wholesale bread can be expensive.
For other chefs who are not primarily bakers but have started making their own bread, it’s a matter of both integrity and taste. Even though the idea of baking bread in house for restaurants is not new, more and more private and personal chefs are starting to dip into the practice. Private Chefs of the acclaimed Martha’s Vineyard, for instance, offer homemade pita bread with customized menus; Liz Fabel, a traveling personal chef, has taken to teaching others the art of baking. Continue reading “Bread Perfect: Guide to Baking the Perfect Loaf for Your Clients”
Tyler Eifert, tight end player for the Cincinnati Bengals, and Jean-Robert de Cheval, celebrity and executive chef of three renowned restaurants in the Greater Cincinnati region, make an unlikely pair. But this Wednesday, they teamed together to host the 15th Annual Taste of the NFL at Paul Brown Stadium.
What seems like a celebratory, maybe even frivolous, event for football fans is much more. Like many other sports-affiliated community dinners, this is a charity event, with all the proceeds going to local foodbanks. But while that sounds like a good cause, too few people are aware of the very great need behind events like these. Continue reading “Why Chefs should Care about Hunger in America: Foodbanks, Soup Kitchens & Food Pantries”
The Big Business of Grilling
Last year, nearly eighty million Americans held or participated in a grill out, according to a report by the U.S. Census. Grilling out is an American tradition that is no more apparent when late Spring and Summer hits. From graduations to family get together’s to the pivotal 4th of July, where an estimated 87 percent of Americans plan to have a grill out, casual parties and picnics abound.
It’s hard to imagine a summer with the smell of hot dogs or burgers on the grill, yet “grilling out” in of itself is often understood to be a casual and amateur-cook affair. In a report published two years ago, CNBC estimated spending on Fourth of July grill-outs to be $6.6 billion for that day alone. Continue reading “American Classics with a Twist: Grill Out Edition”