Chef Eliot Norris, assistant campus executive chef at the University of Washington in Seattle, Wash., has long been passionate about food, inspired by childhood experiences in the kitchen and classic cooking shows. At UW, Norris brings a Pacific Northwest perspective to campus dining, emphasizing hands-on techniques like starting falafel and hummus with dried chickpeas. He also enjoys foraging for mushrooms with his wife and experimenting with unique equipment, such as searching for a tandoori oven in storage to expand his repertoire. Norris values collaboration and creativity, looking forward to sharing ideas with peers at events like the Big Ten Chefs Immersion.

Slim Chickens' culinary strategy, led by Andrew Ruga, centers on preserving its Southern roots while injecting innovation into its menu. The brand emphasizes familiar flavors, like its popular housemade ranch, and introduces new experiences such as rotating ranch varieties and Spicy Chicken Tenders. Ruga's approach filters menu trends through the lens of Slim Chickens' identity, balancing creativity with operational discipline and consumer feedback. The chain plans to open 50 new units this year, and it is exploring various formats, including traditional dine-in and drive-thru-only models, to reach more markets and adapt to diverse real estate opportunities.

At just 22 years old, EJ Lagasse has become the youngest chef ever to lead a restaurant to two Michelin stars. As chef-owner of Emeril's in New Orleans, his achievement marks a new milestone in fine dining, blending youthful innovation with the legacy of his father, Emeril Lagasse. EJ's leadership is evident in his hands-on approach and the respect he commands from both veteran and new staff, setting a new standard for young chefs in the industry.

Burger King is making its first changes to the Whopper in nearly a decade, focusing on subtle improvements to enhance the burger's appearance, taste and packaging without altering its core appeal. The burger will feature creamier mayonnaise, a taller bun with a glaze to improve sesame seed adhesion and new packaging that presents the Whopper as the "crown jewel" of the menu. The Whopper will now be half-wrapped and placed inside a clamshell box, a move intended to prevent the burger from sliding around and to enhance its visual appeal, especially for customers eating on the go. Customer feedback through a multi-year listening campaign, including direct outreach from President Tom Curtis, played a pivotal role in determining the updates.

A review in the journal Nutrients highlights the benefits of pecans, showing that regular consumption may improve cholesterol levels, particularly LDL and non-HDL cholesterol, and can enhance overall diet quality. The review by the Illinois Institute of Technology also notes that pecans increase satiety without causing weight gain.

Bell peppers, also known as capsicums, are nutrient-packed vegetables that offer numerous health benefits, according to registered dietitian Lara Whitson. They are low in calories and high in vitamins such as vitamin C, A and B6, making them a valuable addition to a balanced diet. Bell peppers may help prevent cancer, protect brain health and improve digestion due to their content of beta-cryptoxanthin, anthocyanins and fiber. Their versatility in dishes, from salads to soups, makes them a practical choice for enhancing meals with color and nutrition.

The collaborative dinner between chefs Mei Lin and Zor Tan at 88 Club in Beverly Hills exemplified the art of four-hand cooking, a growing trend in L.A.'s dining scene. This event showcased how two chefs with distinct backgrounds can seamlessly merge their culinary styles to create a cohesive menu. From Tan's abalone with burnt chile pesto to Lin's Dungeness crab-filled ham siu gok, each course reflected both chefs' influences and highlighted the synergy possible when two culinary talents share a kitchen and vision. Their collaboration was lauded for its alignment, mutual respect and creative exchange, illustrating the potential of four-hand events when egos are set aside and the focus remains on the food.

Develop a pipeline of future leaders from your junior team members by creating safe environments for failure, scheduling protected time for development and encouraging open communication, writes management consultant Marc Cugnon. "Leaders need to be willing to coach on the field, which at times means putting a hand in the dirt alongside someone and helping them work through a process," Cugnon notes.