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TCE’s Insights into the Pressing Issues Facing Our Industry

Sharing Meals With Our Clients Is One of the Most Important Elements of Our Work. Here’s Why.

Here’s a dispiriting fact: most consultants are routinely missing a huge opportunity to increase their success rate with clients. The simple act of breaking bread together fosters natural connection and camaraderie.... Click here to read more.

Four Key Dinning Trends Impacting Design

TCE Senior Strategist, Louis Maskin, provides a unique perspective on how the trends that we are seeing on menus today are impacting the future of restaurant design.

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.