October is National Chili Month, and what a perfect time of year for a pot of chili. The weather is starting to turn, it’s football season, and chili is the perfect way to stay warm and enjoy the game. In commercial operations, chili is often prepared ahead of…
By Lee Davis I recently paged through several foodservice supply catalogs and found a large assortment of what I call “food prep gadgets.” Typically, these tools are inexpensive, hand held, and creatively designed to perform a single specialized task both safely and efficiently: apple slicers, avocado slicers, mango…
October is National Seafood Month. At Kitchen Biz when we think of seafood, we first think of seared scallops, oysters Rockefeller, baked salmon and several other delicacies from the deep. Once our mouth is through watering, our train of thought turns to the utensils required to prepare each…
Falafel wagons, hotdog carts, taco trucks … I love street food. The most popular street foods are cheap, fast and filling, but they’ve got to be safe too. This being National Food Safety Month, we discussed the importance of hand washing in our blog article a week ago,…
As part of our series dedicated to National Food Safety Month, we’d like to discuss correct food handling as it relates to food time/temperature management. Time/temperature management is a critical part of any foodservice operation. If food is allowed to reach unsafe temperatures for too much time, pathogens…
Food safety should be a top priority for every foodservice professional all year around, and with September being National Food Safety Month, it’s the perfect time to give it the extra attention it deserves. This month we’ll highlight different food safety procedures. Today we’re going to talk about…
Growing up, Saturday mornings meant cartoons and breakfast with the family. And the best breakfasts were always highlighted by a perfectly toasted bagel topped with a layer of cool cream cheese, a couple slices of fresh onion and tomato, finished with a few slices of smoked salmon. Talk…