Articles by Henny Penny Corporate Executive Chef Gregg
While restaurant operators often struggle with maintaining food quality and consistency, a lot of it comes down to fryer oil! In the restaurant industry, we…
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A COMMON DEBATE: OPEN VS. PRESSURE FRYING There is almost nothing more rewarding than taking a restaurant concept from ideation to fruition. As a chef,…
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Every year, I’m asked to look into my crystal ball and make predictions about the restaurant industry and menu trends. Most of the questions I’m…
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Like many in the world of foodservice, you may assume that cooking oil performance is at its peak when you first start using it — but did you know there is actually a “sweet spot” closer to the middle of oil life?
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