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TCE’s Insights into the Pressing Issues Facing Our Industry
Three Reasons Every Staff Should Share One Meal Per Week Together
The sacred “family meal,” prepared by the kitchen staff and shared among everyone before service begins, is a staple of the restaurant industry — and for good reason. These momentary pauses, when the entire restaurant staff gathers together, ensures everyone eats a proper meal before the real work begins... Continue reading here.
Snack Bites
Q&A with the The Culinary Edge team.
- WHAT’S
- YOUR MOST
- REFERENCED
- COOKBOOK?
Jenna
PROJECT MANAGER
A Modern Way to Cook by Anna Jones. It’s always a struggle to figure out how to make vegetables more interesting and this cookbook is filled with unique, easy to follow recipes that solve that problem!
Jeff
CULINARY DIRECTOR
La Cucina: The Regional Cooking of Italy by The Italian Academy of Cuisine. 1000 pages of recipes that cover all of Italy’s regional cooking styles.
Nicky
STRATEGIST
Jerusalem by Yotam Ottolenghi and Sami Tamimi. The book is stunning and the recipes are foolproof and always turn out delicious.
Michael
CREATIVE DIRECTOR
These days it’s Franny’s: Simple Seasonal Italian, an ingredient-driven cookbook by Andrew Feinberg, Francine Stephens and Melissa Clark. We in the Bay Area are fortunate to have the ability to cook like this year round. Plus Melissa Clark is an amazing writer and cookbook author.