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Inspiration for Executive Chefs
Pretty Pickles
Finding the Cure
Although the practice of pickling is not novel, the rise of kitchens that prepare home-made pickled produce in the past few years is a more recent development. Luckily for diners, chefs now offer guests a variety of pickled ingredients wowing patron’s palates with these tangy garnishes.

Sasha Bernstein

A Taste of Africa
Old World Spices in New World Cuisine
From Moroccan tagines to Ethiopian injera, African-inspired dishes make their way into the mainstream of American dining. Whether serving traditional fare or contemporary fusion of African flavors, diners are flocking to restaurants to embrace this newly popular cuisine.
Lily Ko

Against the Grain
Ancient and Rustic Grains Gain Popularity
on Menus

Quinoa, farro, buckwheat, barley and millet have become increasingly popular in the past few years, thanks to their complex taste and undeniably nutritious health value. The varying textures of these grains help chefs to devise new dishes that allow the starch to shine, both on their own and in a supporting role to proteins.
Alicia Harvie

Chocolate Classics Redefined
Transforming Timeless Desserts into Modern Hits
Timeless desserts such as pot de crème and flourless cake are menu mainstays, but pastry chefs are transforming these retro treats into chic creations confirming that trends come and go, but chocolate is always in style.
Caitlin M. O’Shaughnessy

Totally Tuber
Out with the Potato, In with Roots & Tubers
Everyone loves potatoes, but what about their other root relatives – rutabagas, Jerusalem artichokes, turnips, parsnips, and yams? Chefs are pushing these forgotten veggies into the spotlight proving that tubers are uber for cooking.

Melissa Matarese

From catering for Michael Jackson to opening one of Culver City’s most lauded restaurants, Akasha Richmond has had her fair share of success, all without any formal culinary training. Thanks to her passion for traveling and reading cookbooks, this Yogi became a chef.
Gayle Keck

Yellowtail Tataki with Edamame, Watermelon Radish, Cucumber, Pickled Watermelon, Dashi Gelee, Sesame Aioli
Chicken Tagine with Preserved Meyer Lemon & Green Olives
Carrot, Cocoa Nibs, Grains of Paradise
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Culinary Trends

Pan Seared Day Boat Scallops, Cauliflower Puree, Black Barley, Sofrito, Braised Rainbow Chard, Chorizo/Medjool Date Relish
Fall Vegetable Napoleon with Panisse Cake