Watch This Now
Stephen Goldmann // Design Leadership Lessons from Michelin Starred Kitchens // LX 2018
Great design can be inspiring and gripping. It has the power to shift the way we view and interact with reality. But Great Design is also beautifully practical, grounded and quickly impactful. Looking to food as a design medium brings us to a space where art and this immediate practicality of measurable results meet. Top kitchens from Paris to Beijing share their own subtle processes for creating a transportive experience, and ground us in unexpected universal design tenets.
RLC 2018 Panel: The Future is Now, What's Next in Mobile
Restaurant Leadership Conference 2018 Panel, The Future is Now: What's Next in Mobile. Featuring Aaron Noveshen, Founder at The Culinary Edge; Jason Carrigan, Head of Enterprise Digital Innovation at Chekers & Rally's Drive-In Restaurants; Kasey Eunice of Taco Bell; Howard Hardy, Director of Marketing at Olga's Kitchen; Gerrine Pan, Founder of Relevant Mobile.
WHAT’S IN OUR WALK IN?!
Ever wonder what’s inside the refrigerator of a professional kitchen? Hint: it looks nothing like your home fridge. At TCE, the ingredients in our walk-in refrigerator are always changing depending on our client’s needs. Today it’s vegan ranch and many, many more vegan alternatives…
HESTON [CUE] HEARS A WHO!
Our friends at Heston Cue were kind enough to come in to TCE and let us tinker with their next level cooking technology! Watch us seamlessly make seared scallops with an apple brown butter sauce using the Heston Cue induction burner, skillet and app.
DATE SHAKE FAIL
Few things make a summer day better than a stop for date shakes at Hadley’s Date Orchard just outside of Palm Springs, CA. But when you’re stuck in downtown SF and you’ve got that craving, you have to take things into your own hands…
DATE SHAKE, TAKE TWO
We take a second stab at making date shakes — this time with a bit more patience, the *right* ingredients and actually following the recipe.
Read This Now
TCE’s Insights into the Pressing Issues Facing Our Industry
With TCE’s Help, Pop-Up El Pípila Opens Permanent Restaurant in SoMa
With help from The Culinary Edge, popular pop-up El Pípala has opened their first brick and mortar location in the SoMa district of San Francisco. See the full Eater article here.
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.