There’s a lot to do when opening a restaurant. You need to create a business plan, find a location, hire staff, and create a menu that reflects your theme. Once you’ve created some fabulous dishes that you can’t wait to cook up for your customers, the next step is to create an actual menu soFIND OUT MORE |

Check out this interesting infographic on the history of fusion cuisine in the United States!   Embed This Image On Your Site (copy code below): Courtesy of: www.chefworks.com

I love Asian takeout, but like most restaurant foods, it can be hit or miss. A favorite is bibimbap, a Korean dish, which sounds exotic and complicated, but is actually just rice mixed with meat and veggies. It’s literal translation is simply “mixed rice.” While it’s not as common as some other Asian dishes, suchFIND OUT MORE |

Photo via Flickr member Alice Henneman As people change their diets to be healthier, and do some research on the food they are eating, it is likely that they would come accross the concept of Farm to Table. What is Farm to Table? IT is a national movement encouraging consumer and businesses to shorten the distanceFIND OUT MORE |

(Source: Flickr) Is there a more classic example of comfort food than meatloaf? Rich and hearty, it evokes memories of mom’s home cooking and a simpler time. However, homemade meatloaf is one of those foods that is often better in theory than in practice. More often than not it comes out dry, with a textureFIND OUT MORE |

One of the biggest restaurant trends in the last few years is using local ingredients in your food. You’ve probably seen menus with the words “locally sourced,” but what exactly does that mean, and why is it such a hot trend? It can be confusing when paired with other common terms such as “sustainable,” “environmentallyFIND OUT MORE |

(Source: Flickr) At first glance, a restaurant manager might seem like a frivolous position. They don’t serve, they don’t bartend, and they don’t cook. However, to dismiss the restaurant manager position as unnecessary would be a mistake. The restaurant manager is almost like a film producer, working with all parties involved in the day toFIND OUT MORE |

(Source: Flickr) The first time I ever experienced a prix fixe menu was in Paris. Interestingly, it wasn’t at a fancy restaurant at all, but a decidedly casual cafe near a museum. Ordering a single item didn’t seem to be permitted; I was handed a menu and told to choose one each from a smallFIND OUT MORE |

Making the decision to open a restaurant is a dream that many chefs and home cooks take years to come to. It’s a scary venture, especially with the fact that a large percentage of restaurants close their doors shortly after opening. There are some things you can do to help ensure your success, and oneFIND OUT MORE |

One of my favorite things to eat when I was a kid what is my dad’s grilled BBQ ribs. Whenever we were having them for dinner, my dad would man the grill while my mom and I made a kale dish to complete the table, and brownies for dessert. When I moved out, a lotFIND OUT MORE |