by Mark Hill, C.E.C There are almost as many brands and types of oil for frying as there are food items to be fried. So how do you decide what is right for your menu and fry station? It’s a question that Maria Frusteri confronts every day. As Technical Manager for Ventura Foods, her job [...]
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by Mark Hill, C.E.C. By far the most versatile vegetable to cook, potatoes are affordable, abundant, and available in a myriad of forms suitable for use in the home, the restaurant, and the processing plant. These include fresh, frozen, dehydrofrozen, dehydrated, and potato chips. PICK A POTATO A multitude of products makes deciding what type [...]
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by Chef Mark Hill C.E.C When I first started working in restaurant kitchens, a big-deal chef told me something I have never forgotten. He pointed to a somewhat questionable side of asparagus I was plating and said, “to us, this is one of 400 covers. But to the guy sitting at table 8, this is [...]
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