Ah, prepping plant-based meats. Despite murmurs to the contrary, plant-based meats are expected to continue gaining popularity. Experts say that by 2027 the plant-based meat market is expected to reach 15.7 billion USD globally. With a growing number of operations adding plant-based dishes to their menus, we wanted to test the best way to cook […]
A former chef with a strong competitive streak and a genuine passion for feeding people found the perfect challenge in a national recipe competition sponsored by Campbell’s Foodservice. The contest called for developing new dishes using selected Campbell’s Condensed Soups as key ingredients. Because the competition centered on healthcare foodservice, every entry had to balance
I had just finished planning a three-course vegan dinner for some visiting customers. My goal was to demonstrate CVap® versatility with contemporary applications and menu trends. I had decided on a menu that included the following: First Course – Southern fried chicken boa with kimchi Second Course – Moroccan grilled lamb loin with Tzatziki and
