Springtime not only brings the melting of snow, sunshine, bicycling, and baseball, but it delivers a fresh set of colors and ingredients to restaurants. Chefs across the country look forward to spring as it opens the doors for more menu variety and creative green entrées. We have gathered a list of some of the top spring ingredients that will not only please the eyes but delight your taste buds.

Since The NAFEM Show in Orlando, Florida, exhibitors and attendees have returned to work with numerous ideas and equipment needs. Without a doubt, optimism has returned to the food service industry as attendee and exhibitor numbers increased from 2009. To accommodate the higher attendance, the show floor was also 20-30% larger and technology played an important role in booth displays. Manufacturers are hopeful that 2011 will return higher sales as the economy continues to recover and grow.

The North American Association of Food Equipment Manufacturers (NAFEM) Show at the Orange County Convention Center in Orlando, Florida is just around the corner. On February 10-12, this highly regarded trade show will feature more than 500 exhibitors displaying innovative products for preparation, cooking, storage, and table service. The show attracts nearly 20,000 food service professionals to the event, eager to learn the latest trends in the food service industry and see revolutionary products.

With the New Year comes the hype about the latest trends we will see in the fashion, technology, and food service industry. However, the catering industry is also expecting some trends for the New Year as sales are expected to rise 9.1% in 2011 (PR Newswire). Catering at special events, especially weddings, will encourage guests to mingle as unique appetizers and desserts will serve as ice breakers. 2011 will hold numerous opportunities for the catering industry and unique food stations will become popular.

With the holiday season underway, candy makers, ice cream, pastry, and cuisine chefs are busy preparing popular treats. 

Many candy shops, bakeries, and restaurants start gearing up for the holidays in mid-October and are busy filling orders from early November until Christmas.

The TempStations team was excited to see our products used in so many inspiring ways at the 5th Annual 2010 International Chefs Congress by Star Chefs.

Contest - What Would You Cool?

This contest is open to any chef for foodservice participant. Post your ideas here before November 12th. Fill in your email information so we can notify the winner.

CoolStation can be used for everything from chocolate, fruit, deli meats, to sushi. Give us your ideas!

Catering from its simplest definition is to provide food or entertainment.The way the culinary world has evolved chefs are as much part of the event entertainment and overall dining experience as a band or other performance artists. Competition in the world of the catering has increased to such a high-level that many catering businesses are completely expanding what they offer their guests.

“If you are not failing now and again, it is a sign you’re not doing anything very innovative.” – Woody Allen

The playwright George Bernard Shaw once said, “Imagination is the beginning of creation. You imagine what you desire, you will what you imagine and at last you create what you will.” Everyday chefs are pushing the envelope and creating culinary masterpieces that are not only visually stunning but tickle your taste buds.