I went on to become a pretty good cook, sailing through sauces and pastas (and, I must add, placing third in my culinary class). But I never entirely recovered from the idea that fancy soups - restaurant-worthy soups - were somehow beyond my reach, best left to real chefs and, in the case of consomm├ęs, best left to Frank Ruta at Palena.

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Events

10/03/2019
Key Events Showcase the Latest Innovations in Chocolate

The chocolate industry has multiple key events that will feature the latest...

07/18/2019
The Biggest Flavors at the 2019 Summer Fancy Food Show

Following the release of our 2019 Summer Fancy Food Show Innovative Trends...