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Apéritif Cocktails

Cookwork Perspective: Lower alcohol aperitifs are growing in popularity in the US.  Now they are beginning to appear in mixed drinks on menus. Apéritif Cocktails Forget about big, boozy cocktails. Increasingly, you’ll find apéritifs in the glass. Consumers are seeking out easy-drinking cocktails with less alcohol (and yes, fewer calories). Coincidentally, a flurry of delightful spirits with relatively gentler proofs is reaching U.S. markets. Mixologists are responding to this perfect storm of supply and demand...

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Food Trucks in Paris? U.S. Cuisine Finds Open Minds, and Mouths

Cookwork Perspective: Food trucks are growing in popularity in the United States now this trend has expanded to France - but still with American Style food. Food Trucks in Paris? U.S. Cuisine Finds Open Minds, and Mouths PARIS — An artisanal taco truck has come to Paris. The Cantine California started parking here in April, the latest in a recent American culinary invasion that includes chefs at top restaurants; trendy menu items like cheesecake, bagels...

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Sales of squid triple as calamari becomes barbecue hit of summer

Cookwork Perspective: Barbecued squid is growing in popularity in the UK.  It is easy to cook and has nutritional benefits - a double benefit. Sales of squid triple as calamari becomes barbecue hit of summer Sales of squid have tripled in recent months due to the growing popularity of Mediterranean food and the rise of the Dukan diet, as calamari looks set to become the barbecue hit of the summer. Supermarkets say that the ease...

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Mint

Got mint? Make the most of the bountiful plant

Cookwork Perspective: Take advantage of the versatility of mint on your menu. Got mint? Make the most of the bountiful plant It’s easy to grow mint in Texas — it’s the rare plant that can take over a summer garden. The challenge for home cooks is finding uses for the mint surplus. Here’s a tip: Treat mint like cilantro or basil — the latter is in the same family — and you’ll find many more...

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Summer in the Kitchen

There is nothing like summer in a kitchen, especially summer in the kitchen of a small restaurant.  The produce is so fresh and bountiful and the temperatures are so high. I love summer because of how many fresh items are available to me from blueberries to ramps to soft-shell crabs.  It’s a time when I feel I can be creative without boundaries.  The days are longer, my customers seem more relaxed and I can open...

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Chef Nicolette Foster, Part Two: Missing barbecue & baklava for breakfast

Cookwork Perspective:  Find out more about Nicolette Foster, an up and coming pastry chef currently working in Kansas City. Chef Nicolette Foster, Part Two: Missing barbecue & baklava for breakfast Most young chefs are just hoping for a station they can call their own. At just 25 years old, Nicolette Foster is the pastry chef for Michael Smith and Extra Virgin. Aspiring cooks would be wise to follow her example. Yesterday, she talked about her...

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Q & A with Hedy Goldsmith of Michael’s Genuine Food & Drink

Cookwork Perspective: Find out what inspires James Beard Award winning pastry chef Hedy Goldsmith.  See how bold flavors work in desserts. Q & A with Hedy Goldsmith of Michael’s Genuine Food & Drink At the Miami hotspot Michael’s Genuine Food & Drink, pastry chef Hedy Goldsmith’s whimsical yet sophisticated treats have earned an ardent following. We called up the Outstanding Pastry Chef award nominee to learn about her debut cookbook, the unexpected star of her...

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Food-topper

Synergistic summer food pairings can boost health benefits

Cookwork Perspective: Pairing certain foods can help boost their nutritional effectiveness.  Think of how foods can be promoted on your menu. Synergistic summer food pairings can boost health benefits Food pairings: Tomatoes with extra-virgin olive oil, spice-rubbed grilled meat, mixed berries, fish and curry powder, spinach with lemon. Just as a good marriage elevates each partner, certain foods are better — for health and taste — eaten together. Scientists are beginning to uncover food combinations...

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Are You Buying a Job or a Profitable Business?

Cookwork Perspective: Many chefs are approached with the opportunity to buy into franchises or existing businesses.  Take the time to properly evaluate the business before opening your wallet or you could just be buying a job. Are You Buying a Job or a Profitable Business? If the current owner is working in the business but not taking any compensation, come up with a reasonable compensation figure and deduct that amount from the profit the business...

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Factors beyond food attract Millennial diners

Cookwork Perspective: Millenials are between 18 and 34.  They've grown up eating in restaurants so they've continued this behavior as they've aged.  Eco footprint and food sourcing are among the criteria they use in choosing where to eat. Factors beyond food attract Millennial diners Restaurants have a huge opportunity to market to Millennials, generally encompassing all consumers aged 18 to 34 years old, but they must be prepared to appeal to younger diners with more...

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