It’s official. Michael Thrash, CEC, CCA, CCE, AAC, is the national winner of the 2022 Dr. L.J. Minor Chef Professionalism Award presented by Minor’s and the American Culinary Federation. “It’s a career-spanning award which is really, really great,“ says Thrash.
It’s a new year, and with it comes a fresh perspective—and for Minor’s Chef Orlando Apodaca, a new challenge for the culinary world. “Don’t be afraid. It’s time to change the world – and the way we eat.”
Here’s some food for thought: the United States discards nearly 80 million tons of food every year.1 That’s a whopping 219 pounds of waste per person, per year.2 And restaurants?
Minor’s has been the proud sponsor of the ACF for over 50 years and the Dr. L.J. Minor Chef Professionalism award for over 30 years.
It’s a balancing act we as chefs know so well: attempting to consistently deliver big complex flavors that wow guests–with limited time, labor, and resources. You’re not one to cut corners, especially when it comes to the food you’ve spent a career perfecting.
ICYMI: Shareable plates are taking over menus across the globe. So what makes these small plates such a big deal? Minor’s Chef Jordan Weber gives us all the details.
Who would have ever guessed that something as simple and homey as polenta would become a menu status symbol? Or grits, or pork shoulder, or dried beans, or meatballs, or squid?
Chef Dino began perfecting his craft working in New York City’s preeminent kitchens including Alta, Marriott Marquis Hotel and Michelin Star Le Bernardin.
One of Chef Allan Gazaway's first feasts was not a celebration, but a necessity. When he was a child, a series of tornadoes tore through his northern Alabama town, knocking out power to his entire neighborhood for a week. This left them with quickly thawing food, and no way to cook it.
As a boy, Chef Chris Donato’s favorite chore was to help his grandmother load up the clothes drying rack. But it wasn't laundry they were hanging. It was pasta, made from dough he carefully mixed and kneaded by hand at the kitchen table with his grandmother.
Chef Christopher Britton likes to play with his food. He likes to take classic foods and give them a modern twist. He likes to solve problems, tweak food for evolving tastes and diets. He likes the process of scouring a walk-in fridge for ingredients to concoct the night's specials.
