Latest Articles

10/17/2017

Beyond the Plate

Tags: Chefs, CulinarySource: Symrise

Chef Gonzalo Guzman of Nopalito Talks Cooking, Inspiration and Ingredients

Raised in Veracruz, Mexico, Gonzalo Guzman was cooking as early as six as a way to take care of his family. He moved to the U.S. when he was 14, holding multiple jobs and double...  more »

Chefs bring the heat with even more spicy dishes

Some like it hot and some don't, but diners who like to eat spicy food are in luck, as piquant dishes are heating up more restaurant menus. According to the latest research from...  more »

10/12/2017

Beyond the Plate

Tags: Chefs, Culinary, MixologySource: Symrise

Inspired in Denver Part 2: Chefs and Mixologists Explore Innovative and Unique Ingredients

This is article two of a two-part installation from the Symrise-Star Chefs Colorado Roundtable. “Heating up sauces that you don’t want to recook—like consommé—in the microwave is...  more »

10/06/2017

Sweet Talk

Tags: Bakery, Chefs, DessertSource: www.thrillist.com

This NYC Bakery Serves a 6-Course Dessert Tasting Menu

At Patisserie Chanson in Flatiron, you're obligated to have your dessert first ( and second, and third): The Rory Macdonald-helmed Dessert Bar serves a six-course tasting menu...  more »

10/06/2017

Beyond the Plate

Tags: Chefs, RestaurantsSource: www.eater.com

The Midwest's 38 Essential Restaurants

The cooks at Kuzzo's Chicken & Waffles in Detroit know the secret for glorious waffles: Pour extra batter over the hot iron so an overflow ring forms around the edges of the thin...  more »

10/05/2017

Beyond the Plate

Tags: Chefs, Culinary, Food TrendsSource: Symrise

Inspired in Denver: Chefs Weigh in on Collaboration and Community

The night before the 2017 StarChefs Colorado Rising Stars Awards Ceremony took place, Symrise hosted a private roundtable discussion featuring some of Colorado's most prominent...  more »

Modern Farmers: Future of Farming Sprouting Up Where You'd Least Expect It

Beneath one of NYC's best restaurants, down a hallway you could find only if you knew where to go, rows of heady, hydroponic herbs, sticky with residue, grow under LED lights....  more »

The Nashville Hot Chicken Gold Rush

The first time I went to Prince's Hot Chicken Shack, I was 12 years old, and I didn't even eat the chicken. My dad, though, ordered his "hot" - one of six heat levels spicy enough...  more »

09/21/2017

Beyond the Plate

Tags: Chefs, CulinarySource: Symrise

Talking Ingredients, Inspiration and Innovation with Chef Lee Wolen of Boka

Lee Wolen, a 2015 Rising Star Chef, as well as chef and partner at Boka in Chicago, IL, knew he wanted to be in the kitchen from a young age. He attended a vocational culinary...  more »

09/20/2017

Sweet Talk

Tags: Chefs, DessertSource: www.grubstreet.com

NYC Has a Brand-new All-Dessert Tasting Menu That Looks Impressively Ambitious

Since March, Rory Macdonald has been baking cranberry-and-walnut bread, gianduja kouign amann, and sandwiches at his Flatiron shop Patisserie Chanson. It's a higher-end pastry...  more »

The recipe has no soul. You, as the chef must bring salt to the recipe.

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Events

06/22/2017
The Best of the 2016-17 Fancy Food Show Trends Are Here

The Summer Fancy Food Show is back for another 3 days of exciting and cutting...

05/16/2017
New York's Star Chefs Dish on Innovation and Inspiration

Innovation & Inspiration: Symrise’s 2017 New York Rising Stars Roundtable...