Vanilla Bean Ice Cream with Chipotle Caramelized Pineapple


Vanilla Bean Ice Cream with Chipotle Caramelized Pineapple Yield 50 oz. (10 5-oz. servings) Preparation time: 15 minutes Cooking time: 1 hour Amt   Ingredient 2.5 oz.   Granulated sugar 2.5 oz. (¼ cup)   Water 1.75 oz.   Minor’s® Chipotle Flavor Concentrate 6×14.4 oz. 20 oz.   Pineapples, skinned, sliced 20 oz.   Vanilla ice cream   Procedure 1. Whisk […]

Enhance Beverages and Desserts with Eagle Brand® Sweetened Condensed Milk


Eagle Brand® Sweetened Condensed Milk is the perfect ingredient for creating delicious beverages and desserts. Known for consistency and quality in cooking and baking, Eagle Brand Sweetened Condensed Milk combines a creamy blend of milk and sugar that will add sweetness and thickness to dessert bars, sauces and pies, as well as coffee, lattes, smoothies […]

Crystal Light’s Bag-in-Box Reduces Waste, Energy Use


Foodservice operators are increasingly looking for ways to further their energy efficiency, turning to sustainable opportunities for both front-of-house and back-of-house operations. Crystal Light Liquid Concentrate Bag-in-Box format can easily reduce waste and energy usage. Crystal Light Bag-in-Box equipment is both easy to use and eco-friendly. No electricity is needed to dispense Crystal Light. The […]

Scotch Flourishes in Cocktails


Beverage expert Gaz Regan, who analyzed mixed drinks for his upcoming book, 101 Best New Cocktails, scheduled to be published in the spring, told Nation’s Restaurant News that scotch, bitter components, and herbaceous liqueurs are appearing in more cocktails. “Putting this list together has become a great tool for me, since it gives me a […]

Saginaw CC Chef Earns Best of Show


Chef Robert Balderrama, Saginaw Country Club earned best of show January 27 at the American Culinary Federation Flint/Saginaw Valley Chapter’s 24th annual Hot Food Competition, Michigan Live reported. Balderrama’s best of show honor was chosen by public vote, and he received third place in the vegetarian division for his Deconstructed Mushroom Bourguignon, as well as […]

Chefs Forage for Flavor


USA Today has highlighted foraging as a major 2014 food trend, and gathered the input of well-seasoned foragers from across the country for insight into the practice of finding wild mushrooms, lettuces, herbs and other fare. Chef David Kinch, Manresa, Los Gatos, Calif. Kinch scours the California coastline and lush country near his Los Gatos […]

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2018 Chef to Chef Conference

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