Watch This Now
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
Third Starbird unit has opened in San Jose!
Press has been great, sales strong and the reception by the neighborhood warm. Thank you all for coming out to support us. But mostly we are grateful for our amazing, dedicated team. JJ Gentile, Annie Culver, Amanda Moyrong, Aaron Noveshen and all our staff at TCE have worked so hard to make this new location a reality. Come and see us on Brokow Road. http://www.mercurynews.com/2017/10/24/starbird-chicken-opening-in-san-jose-next-up-is-foster-city/
The most disruptive startup on earth
That line summarizes business plans in Silicon Valley the place and on the TV show. It is no great secret that huge bets are being placed on fixing our food. And from what we see most of this is being done by software or technology companies. We ask. Where are the myriad of career hospitality people we’ve met and why aren’t they fixing the system that they know best? Here are some business ideas: How might the distribution system better serve large and small players? How might the…
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.