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Nestlé announced today that it has developed vegan alternatives to cheese and bacon, designed to complement its existing plant-based burger patties.

A cup of coffee is probably the most common thing in the world for you. You get up with it and you may end your day with it again. Yet some coffee facts may still surprise you.

International Chefs Day on 20 October 2019 offers chefs from around the globe a unique opportunity to network, promote their profession to future chefs and make a difference in their local communities through making healthy eating fun and exciting for kids.​

Once you master latte art you’ll have happier customers and grow your business!

Vevey, August 12, 2019: On this International Youth Day, Nestlé has accelerated its efforts towards the youth population by launching and rolling out the Young Culinary Talents (YOCUTA) program worldwide with its Nestlé Professional foodservices division.

We are all increasingly aware of the challenge to feed a rising world population.

Did you know that oils should be treated with care and are sensitive to light? Or that fryer oil should be changed every 10 cycles? Read more to learn some simple tips for using fats in the kitchen.

Culinary school is where you develop your repertoire, learn through trial and error, and figure out which part of the kitchen feels most like home to you.

But if you want to be a Chef rather than a cook, read on!

There are many ways to flavour protein without adding excess fat or calories, with coating, stuffing or marinating protein sources, but also using spice blends or sauces. Learn our delicious tips. 

 

To help guests consume fewer calories, one strategy is to dial your portions back to the smaller amounts that were typical a few decades ago. While this strategy can make a dramatic difference in calorie intake, it may be best to make changes gradually so that it doesn’t disrupt the perceived value equation that your guests have become accustomed to.

Creating a positive culture in your establishment will be beneficial in many ways for your customers and for your staff.

Portion sizes have been expanding steadily (along with people’s waistlines) over recent decades. Typical portions now have double or even triple the number of calories that they had just 20 years ago¹.