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.
Shifts in consumer beliefs and behaviors have always worked to influence mainstream food & beverage trends. More than ever, consumers are demanding customized solutions to match their lifestyles. They want ingredients that will improve gut-health, digestion, fortify bones or boost immunity. The marketplace has seen rapid growth with foods like kimchi, a Korean vegetable dish with natural fermentation that has been proven to aid stomach ailments, or spices like turmeric which has anti-inflammatory and cancer fighting properties. It’s clear that health & wellness and food choices clearly go hand in hand!
Toss a touch of turmeric into your diet with this Miso Ginger Turmeric Dressing recipe.
The recently popular ‘chicken and waffles’ craze may have kick started this movement, however we blame it on pure deliciousness. Fried chicken just tastes good, no matter how you slice it. Before, when a hankering for fried chicken set in, you’d to have to visit a local diner or Mom-and-Pop roadside stop to get your hands on the greasy goodness. Now, fried chicken is carving out its place on menus everywhere in unexpected ways. Casual-dining chain restaurants and upscale establishments alike have embraced fried chicken. With a twist of course, spicing the nostalgic dish up with the popular flavors of sriracha or ghost pepper, or turning up the sweet with a touch of honey or house-made glaze.
Satisfy your cravings with this luscious Maple Fried Chicken recipe.
Sustainability is the key word here. With the rapid rise of farm-to-table cookery and hyper-local ingredient sourcing, chefs all over are striving to use every bit of an ingredient. They’re even finding use for the parts that aren’t generally considered appetizing and would otherwise be tossed out. We are living in a different time than previous generations. When given the option, today’s consumer gravitates towards food choices that have less negative impact on the environment and the communities that produce them. They also want food to be ethically sourced, sustainable and from renewable resources if possible. Whether it’s using tripe and tendon – as the wildly popular Vietnamese soup “pho” does – or processing the stems of a head of cauliflower to make “rice”, these estranged ingredients are starting to shine more as people become increasingly familiar with the idea that they can be tasty as well as useful in the kitchen.
Try this Basil Carrot Top Pesto recipe for a fresh take on the use of avant-garde greens.