Author Archives: dwolf



dwolf

Imaginative Ways to Use Yogurt on Your Menu
CBCI

Imaginative Ways to Use Yogurt on Your Menu

We have been using yogurt in more ways with success than we would have ever imagined years ago when yogurt hit the mainstream market. There was a time yogurt was...

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February 28, 2017
seafood got me
CBCI

How to Capture the Flavors of Seafood

Not only are there so many cooking techniques that work well with seafood, there are as many ways to spice it up. I’m thinking of a simple sauté or roast...

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February 21, 2017
CBCI Goes on a Chef’s Tour of Lyon, France
CBCI

CBCI Goes on a Chef’s Tour of Lyon, France

When the prestigious James Beard Foundation predicted the resurgence of French cuisine in 2017, we thought it was an ideal time to visit Lyon, France’s capital of gastronomy, to stop...

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February 14, 2017
How Hot is Too Hot? A Study of Hot Sauces
CBCI

How Hot is Too Hot? A Study of Hot Sauces

Through history, foods have been prepared by a multitude of cooking techniques, preserved famously and spiced extravagantly to enhance flavors and to make them more desirable. We often complement the...

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January 10, 2017
Testing Concepts with a “Living Lab”
CBCI

Testing Concepts with a “Living Lab”

When I work with an operator I always suggest to let me create a “living lab” to test concepts out with their customers. We will provide samples to the consumer...

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December 27, 2016
Yogurt: Not Just for Breakfast
CBCI

Yogurt: Not Just for Breakfast

With over 5 millennia of history, yogurt is still one of the most recognized and consumed foods globally, with each culture having its unique application, texture and form. As an...

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December 20, 2016
CBCI Behind the Scenes: Market Expansion
CBCI

CBCI Behind the Scenes: Market Expansion

Expanding your culinary brand into new markets is both an exciting and intimidating endeavor. The critical success factor is always flavor. Identifying ways to bring your unique flavor experience to...

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December 06, 2016