MEET THE TEAM
Director of Culinary Innovation
Chad is a graduate of Central Michigan University where he focused on entrepreneurship and foodservice administration. His broad experience ranges from fast casual to fine dining and catering, and he has a true affinity for flavor and bringing out exceptional taste in ethnic dishes. A 15 year veteran of the foodservice industry, Chad’s favorite place to apply his learning is right in the kitchen creating mouthwatering cuisine.
Justin has been working in the food service industry for 18 years. Occupying positions in everything from fast food to fine dining. He uses this knowledge to ensure the Monin Test Kitchen is in top shape at all times and is adhering to food safety standards. He has a passion for exploring new culinary techniques and is always working to increase his knowledge base with the end goal of creating new and exciting dishes.
HOT NEW TRENDS
Our culinary team is always on the lookout for the next best thing in food. Here are the full-flavored trends we’re seeing sprout up in kitchens around the country.
In the aftermath of the sushi craze, todays diners have been left with a specific curiosity for more Japanese cuisine. In that light, many foods have been popping up that are peaking people’s interest and appetites. Whether it’s something more familiar such as gyoza or tempura, or lesser known items such as tonkatsu and okonomiyaki, Japanese soul and street cooking is becoming a staple among foodies in search of their next favorite dish. The unique cooking techniques and the signature “umami” flavors (an ultra-delicious, ultra-savory taste profile) found in East Asian cuisine is what Japanese soul food is all about.
Try serving freshly made scallion pancakes with kewpie mayonnaise and Monin Ginger-Soy Glaze.
With the recent rise in popularity of noodle dishes such as Vietnamese Pho or Japanese ramen, foodies all around have taken a liking to unique styles of noodles. Whether they’re searching for something that is healthier, tastier, or just more exciting than what they’re used to, new varieties of noodles are being slurped up in restaurants all around. Cellophane (glass noodles or potato starch noodles) will make for a great cold noodle salad, while Udon (thick wheat noodles) remains a hearty and delicious base for warm savory dishes.
Pick your noodle and toss in a sauce that is sure to satisfy your cravings, like this Monin Sichuan Ginger Noodle Dressing.
Conscious thought and careful consideration of food has become common practice as of late. What food is and where it comes from is more important than ever in today’s health-conscious world. Due to this recent trend, a spotlight has been shed on the sustainability of seafood worldwide. Chefs everywhere are bringing the issue of sustainable seafood, and the ever-growing need to protect and replenish our oceans for future generations, to the table in a big way. Informed consumers are making powerful choices too. By finding out where their fish comes from, they’re able to make a big impact in the long-run. With an abundance of responsibly sourced seafood, comes the need for fresh and innovative ways to serve it. Chefs and home cooks alike are going the distance in these days of sustainability, and it shows in their creativity.
Try a tropical take on freshly prepared Ceviche with this Pineapple-Scallop pairing.