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Chef's Feed

CheeseDairyGourmetGourmet Cheese
March 16, 2026

A Chef’s Guide to Cheese Styles (and How to Use Them on Your Menu)

Cheese can be simple. It can also be wildly complex. That’s part of the fun. Whether you’re building a charcuterie board, finishing a pasta, stuffing a burger, or dialing in…
Lauren Kellum
58
dealcoholized wines BeveragesChef's FeedGourmet
January 15, 2026

Q&A: Why Chefs Are Taking a Serious Look at Maison Noel de France Wines

Alcohol-free wine has come a long way, but many chefs still approach it with skepticism. According to Francois Latapie, brand ambassador for Maison Noel de France, that reputation comes from…
Lauren Kellum
60
BakingBeveragesChef's FeedDairyFarm To TableGourmetLocalPaper / To-GoProduceStaples
January 9, 2026

Major Food and Beverage Trends to Watch in 2026 

What Chefs Want’s take on the shifts shaping menus in the year ahead The pace of change in food and beverage hasn’t slowed. If anything, 2026 is shaping up to…
Lauren Kellum
59
Chef's FeedPaper / To-Go
December 16, 2025

World Centric Compostable Packaging for Tailored Takeout 

As takeout and delivery continue to shape the future of foodservice, having durable, dependable, and sustainable packaging is more important than ever. Customers expect convenience, but they also care about…
Lauren Kellum
58
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