On the Chopping Block
by Chef Eric LeVine
Without giving anything away, I was asked to share the experience of taping my episode, “Prove it on the Plate,” of the Food Network’s “CHOPPED,” which airs Jan. 11 at 10pm EST on the Food Network. 
Chicken still rules the menu, with creative options
How Caterers Can Help Save Our Oceans
When it comes to sustainable seafood, says Andrew Spurgin, caterers hold a unique position of being able to have a say of what goes on the plate. “Caterers are gatekeepers,” Spurgin, Executive Chef of Waters Fine Catering in San Diego says. “We have been given a unique opportunity to make a real difference in promoting sustainable seafood.”
Paying attention to what goes in the can makes business sense
Stimulate your creativity with a little ‘boxing’
A few tips for cutting costs, but not quality or flavor
The History of Hot Stone Soup
