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April 2017 ChefUniforms First Junior Chef of the Month Carter Hull

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Junior Chef Carter Hull is wearing Uncommon Threads Coat Style #426.

Spring is in full bloom and we’re thrilled to announce our April Chef of the Month – Junior Chef Carter Hull! Chef Carter is 13-year-old from Austin, Texas who shows us all you are never too young to be passionate, positive, and chase your dreams. Although Chef Carter is young in his career, he has been very successful, speaks eloquently and is wiser beyond his years! Plus, he tears it up in the kitchen, this is going to be a month of food you won’t want to miss. Read more about our first Junior Chef below and stay tuned for some of his amazing recipes!

 

 

1. Birthplace:

I was born in Austin, Texas. I currently live in Austin and am in 7th grade.

2. What are 3 things most people don’t know about you?

  • I am a twin, we are fraternal so we don’t look alike plus we have nothing in common not even hobbies. We are basically complete opposites.
  • I am involved in student council a lot and I am also a boy scout, whenever we go on campouts everyone always asks if I can cook. I usually I say no because I don’t want to be a full-time chef on cookouts.
  • I am starting to learn how to speak Chinese, not a lot of people know this because most people learn how to speak Spanish.

3. What is your favorite kitchen tool in creating your dishes?

I would probably say my chef knife and my cutting board. The dishes that you are cooking always vary but your chef knife and cutting board stay the same. I feel like they are really important and my favorite tools to work with.

4. What are some cool things that have happened to you since you were on Kids BBQ Championship?

The biggest thing that happened was that my school district asked me to create a barbecue sauce recipe that they wanted to use. So I did that and now all the middle and high schools in my district use my barbecue sauce recipe, I am known as the BBQ guy.

5. What is your sharpest sense out of the 5 senses?

I think probably my sense of smell. You only have one pair of eyes but your sense of smell is like having eyes on the back of your head in the kitchen. When cooking something, smell is really important.

6. What advice would you offer aspiring chefs?

I think the biggest piece of advice I would give aspiring chefs is to be you, be courageous and do what you are comfortable with. To start the best thing is to be you and put you on a plate. And as you get better and have more experience you can expand from that.

7. What is one culinary tip every chef should know and perfect?

I would probably say learning how to make deviled eggs is important. It is pretty easy but you can do them so many ways and they are very versatile. Plus, regardless of your skill level, deviled eggs look fancy and sophisticated.

8. What features are important to you when selecting your Chef outfit?

When I first started I stayed around aprons. But as I have grown a little as a chef, I moved over to chef coats because they look more professional. So right now, I am into the chef coats.

9. Favorite ingredient to work with?

I think my favorite ingredient is probably potatoes. You can do a lot with them and they are a great ingredient to work with and to have in the kitchen. You can do so many things with potatoes, grill, roast, and go so many directions. I like to experiment with potato dishes.

10. Best Dish you have ever made thus far in your career?

That’s really hard. I think my family’s favorite dish is a dish I make and it is basically little steaks on top of potatoes with roasted asparagus. All of the components are simple but the way you put it together is what makes the difference. This dish is really elegant.

11. Who is the person you like to cook for the most?

I think my family or younger kids. My family gives me good constructive criticism especially if I make something completely out there they still give me positives that it tasted good. Also, I like cooking for younger kids because I think it helps inspire them. Kids can do hobbies besides play sports and I think cooking is such a good skill to have. I like being a part of their culinary journeys.

12. Where do you see yourself in the next 5 years?

Well, I haven’t really thought that far. But I really see myself going back to basics, solidifying a good base of what I have done in the past 5 years. Go over what I do well and what I can improve on. For now, I am looking towards some kind of culinary school.

Stay tuned for more from Junior Chef Carter! Want to be our next Chef of the Month?  Apply here: http://bit.ly/2oOndGV.

ChefUniforms.com First Year Sponsoring John Offerdahl’s Broward Health® Gridiron Grill-Off Food & Wine Festival

We recently teamed up with John Offerdahl’s Broward Health® GridIron Grill-Off to be a sponsor for the 7th year of the event that helps local charities.

John Offerdahl’s Broward Health® Gridiron Grill-Off, features a Grill-Off competition with football legends and celebrity chefs from across South Florida. Because we are a leading manufacturer and distributor of chef clothing and apparel. We sponsored the local chefs and restaurants that partnered with the Gridiron Grill-Off. As sponsors, we supplied the 23 chefs with customized, embroidered chef coats and chef totes, hats, and gift cards for the participating local chefs.

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This year was the 7th annual Gridiron Grill-Off, held at the Pompano Beach Amphitheater. The event hosted 23 of the top chefs in South Florida from great restaurants in the region along with football players and legends. Attendees spent the day eating and sampling different foods and wines, then voting on their favorite recipes. Hosted and produced by John Offerdahl, the event’s overall mission is “feeding the needs of kids in crisis.” 4KIDS South Florida and HOPE South Florida are among some of the local charities supported by the Gridiron Grill-Off, there are numerous other charitable partners in the hospitality and sports industries.

Hosted and produced by Former Dolphins Linebacker, John Offerdahl, the event’s overall mission is “feeding the needs of kids in crisis.” 4KIDS South Florida and HOPE South Florida are among some of the local charities supported by the Gridiron Grill-Off, there are numerous other charitable partners in the hospitality and sports industries.

“ChefUniforms is honored to sponsor events like this,” stated Susan Masimore, CEO of UA Brands. “Not only do events like this allow us to get out in the community, they allow us to give back to the community through great charity organizations.”

ChefUniforms.com, together with sister company, UA Corporate Solutions gave more than $10,000 to the Gridiron Grill-Off including in-kind and monetary donations to support the charity.

The Best in the Biz: How does your Restaurant Stack Up?

The results are in: TripAdvisor has recently come out with their list of the 25 Best US Fine Dining Restaurants in 2015, and we at Chef Uniforms wanted to share them here on our blog. How does your restaurant stack up against the best in the country?

25) Rasika – Washington DC

Known for their Modern Indian Cuisine, Wine Cellar and Modern Lounge, Rasika is a must for tourists and locals alike.

Rasika

24) Joël Robuchon Restaurant – Las Vegas, NV

Located in the MGM Grand, this French favorite is the only Three Michelin Star and AAA Five Diamond restaurant in Las Vegas.

Joël Robuchon Restaurant

23) The River Café – Brooklyn, New York

Nestled under the Brooklyn Bridge with gorgeous views of the Statue of Liberty and the New York City skyline, this “New American” restaurant is truly one of a kind.

The River Café

22) Kokkari Estiatorio – San Francisco, CA

Kokkari is known for its authentic Greek cuisine, which has been modernized with innovative blends and techniques. If you absolutely loved the food, you can purchase their cookbook for just $40.

Kokkari Estiatorio

21) Butcher & the Boar – Minneapolis, MN

Whether you sit in the bar, dining room, or 5,000 square foot beer garden, you are sure to have the experience of a lifetime at this restauarant. What started simply as a place to enjoy great American craft food, bourbon and beer, has become one of the top restaurants in the entire country in just 3 years.

Butcher & the Boar

20) Bavettes Bar & Boeuf – Chicago, IL

Not your average Steakhouse! A fun blend of French flair and hip hangout, Bavette’s is the perfect place to lose a few hours eating delicious food and listening to some great music.

Bavettes Bar & Boeuf

19) Girl & the Goat – Chicago, IL

Known for their family style menu of bold flavors that’ll knock your socks off, and a fun, yet homey environment, Girl & the Goat is an absolute must.

Girl & the Goat

18) Per Se – New York City, NY

This is Thomas Keller’s New York interpretation of The French Laundry, and with views of both Central Park and Columbus Circle, it’s a must-visit if you’re in the area. Even if you aren’t – it’s worth the trip.

Per Se

17) Colicchio & Sons – New York City, NY

A pioneer of New York’s farm-to-table movement, this restaurant is known for inventive techniques and creations, taking old styles and making something new (much like the High Line, which is just outside its doors).

Colicchio & Sons

16) The French Laundry – Yountville, CA

A staple of Napa Valley, The French Laundry was renovated from a rustic two-story stone cottage back in the 90’s. The menu changes daily, and the staff prides themselves on perfect service to their guests.

The French Laundry

15) Lahaina Grill – Lahaina, HI

If you are visiting Hawaii in the near future, we highly recommend visiting the Lahaina Grill. With its New American Cuisine with Hawaiian and Pacific flavors and its Contemporary Bistro setting, it’s the perfect place to enjoy a night on the island.

Lahaina Grill

14) Mama’s Fish House – Paia, HI

Don’t leave Hawaii without visiting this one! Enjoy Hawaiian and Polynesian flavors, and then stay at Mama’s Inn for the night!

Mama’s Fish House

13) Circa 1886 – Charleston, SC

For a unique dining experience, this is another one you just can’t miss. Guests are made to feel like part of the family, while dining on gourmet dishes with bright, bold flavors.

Circa 1886

12) Eleven Madison Park – New York City, NY

With a seasonal tasting menu focused on local ingredients, each meal consists of 12-15 courses. This one is well worth the $225 per person charge.

Eleven Madison Park

11) Restaurant Gary Danko – San Francisco, California

It is said that Gary Danko uses his ingredients in such a way that his dishes lack nothing. He is meticulous in his style and methods, and it shows in presentation as well as taste.

Restaurant Gary Danko

10) Pappas Bros. Steakhouse – Houston, TX

Impeccable attention to detail and high quality ingredients, Pappas Bros. is one Steakhouse you truly must visit. Their dry-aging process of their meat is the secret to their success.

Pappas Bros. Steakhouse

9) Daniel – New York City, NY

Contemporary French cuisine, along with a welcoming bar and lounge attract patrons from all over the world to this restaurant. It’s no wonder it’s found itself among the top 10 on this list.

Daniel

8) Chez Panisse – Berkeley, CA

Chez Panisse opened in 1971 as a neighborhood bistro, and soon became a huge success. In 1980, the Café at Chez Panisse opened just upstairs, offering an alternative menu from the restaurant below. In either case, you’ll find organic, locally grown food that is out of this world.

Chez Panisse

7) Canlis – Seattle, WA

The staff truly treats every day as a special occasion for their patrons. The brightly colored, delectable dishes bring in customers from far and wide.

Canlis

6) Victoria & Albert’s – Orlando, FL

Located in the heart of the Walt Disney World Resort, Victoria & Albert’s offers more than just American cuisine. Prepare to enter an era when dining was an elegant adventure, and enjoy one of the best meals of your life.

Victoria & Albert's

5) Halls Chophouse – Charleston, SC

A premier American steakhouse, Halls uses only the finest and freshest USDA prime meats. Nightly live music helps make this meal even more memorable.

Halls Chophouse

4) Uchi – Austin, TX

An excellent combination of local seasonal ingredients and contemporary Japanese cuisine, Uchi offers a very unique dining experience while maintaining sustainability with their entire menu.

Uchi

3) Le Bernardin – New York City, NY

Just three months after opening its doors, Le Bernardin earned 4 stars from The New York Times in 1986. Its Parisian style and perfectly presented dishes have earned it the #3 spot on this list.

Le Bernardin

2) Alinea – Chicago, IL

This restaurant has been praised the world over for its innovative dishes and amazing service. The staff pride themselves on creating an unforgettable experience when dining at Alinea.

Alinea

1) Bouley – New York City, NY

Finally, we arrive at the top restaurant in the US, according to TripAdvisor, Bouley. Located in Tribeca near the southern end of Manhattan, Bouley caters to both locals and tourists alike. Bouley is all about fresh, pure ingredients, flavorful and healthy French cuisine. Dining at this particular restaurant is more than dining. It’s an experience, and that’s why Bouley has earned the #1 spot this year.

Bouley

Have you visited any of these restaurants listed above? How accurate do you think TripAdvisor’s list is?

October is Vegetarian Awareness Month

National Vegetarian Awareness Month October 2015

Photo taken from foodandnutrition.org

Did you know that not only is October Breast Cancer Awareness month, but it’s also Vegetarian Awareness Month! So while you’re rocking your pink this month, try rocking a little more green in your diet!

Did you know that a vegetarian diet can improve your body both mentally and physically? According to Science Daily, sticking to a vegetarian diet can lead to lower blood pressure, lower levels of cholesterol, better heart health and can even lower rates of cancer!

Being a vegetarian (or vegan) can also make you smile more! According to researchers at the University of Arizona in a study for the Nutritional Journal state, “vegetarians reported significantly less negative emotion than omnivores.”

Not only is being a vegetarian healthier for you, it’s pretty trendy among some of your favorite celebrities! Did you know that Ariana Grande, Paul McCartney, Anne Hathaway and Mike Tyson are all vegetarians? And Ellen DeGeneres and Bill Clinton are both vegans! Even Brad Pitt has joined the Veggie Club!

However, going from eating an omnivore diet to a vegetarian one can be a difficult transition! The Monday Campaigns Inc. has launched an international campaign in 2003 called Meatless Mondays. It’s a campaign that challenges everyone, young and old, singles, families and communities to eat the vegetarian diet at least every Monday. It gives you a chance to reset any unhealthy habits from the weekend and kick starts your week in a healthy manner. Meatless Monday is a great way to ease into the vegetarian diet and can improve your health with this one small weekly change!

Being vegetarian doesn’t have to mean tofu, salads and stir fry! Here are two amazingly delicious (and easy to make!) vegetarian meals that will make you say, “Meat who?” Share your favorite easy vegetarian recipe in the comments below!

Real Simple’s Butternut Squash Pizza

(perfect for a quick fall Friday night dinner that even the kids will love!)

Real Simple’s Butternut Squash Pizza found on blog.chefuniforms.comRecipe:

  • 1 butternut squash (about 2 pounds), peeled
  • 1 small yellow onion, sliced into 1/4-inch-thick rings
  • 3tablespoons olive oil
  • 1 1/2teaspoons kosher salt
  • 1/4teaspoon black pepper
  • 1 1-pound package refrigerated pizza dough
  • 1tablespoon cornmeal
  • 1tablespoon fresh thyme leaves
  • 1/2cup fresh ricotta

 

 

Directions:

  • Heat oven to 400° F.
  • Cut the squash into 1/2-inch-thick slices, then cut each slice into 1-inch chunks. Place the squash and onion on a baking sheet. Drizzle with the oil, season with the salt and pepper, and toss. Roast until tender, about 20 minutes. Transfer to a plate.

Increase oven temperature to 450° F. Roll the dough out 1/4 inch thick. Clean the baking sheet and sprinkle it with the cornmeal. Place the dough on top. Scatter the squash and onion mixture over the dough, sprinkle with the thyme, and add dollops of the ricotta. Bake until golden, about 25 minutes. Slice into wedges.

 

Jane’s Vegetarian Chili by Cooking Light

(a chili so good you won’t miss the meat at all – plus less than 300 calories per serving!)

Jane's Vegetarian Chili from myrecipes.com found on blog.chefuniforms.com

 

 

 

 

 

 

 

 

 

 

 

 

Recipe:

  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 3 garlic cloves, minced
  • 4 cups water, divided
  • 2 tablespoons sugar
  • 2 tablespoons chili powder
  • 2 tablespoons Worcestershire sauce
  • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
  • 1 (6-ounce) can tomato paste
  • 1/2 cup (2 ounces) reduced-fat shredded cheddar cheese (optional)

 

Directions:

  • Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add 3 cups water and next 8 ingredients (through cannellini beans), stirring to combine.
  • Combine remaining cup of water and tomato paste in a bowl, stirring with a whisk until blended. Stir tomato paste mixture into bean mixture. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated. Ladle soup into bowls. Top with cheese, if desired.

In celebration of Vegetarian Awareness Month, did you try any delicious meatless recipes? We would love to hear about the ones you enjoyed the most!

Up and Coming and Top Chefs To Follow on Instagram

Up and Coming and Top Chefs To Follow on Instagram found on blog.chefuniforms.comInstagram is the place to be! It has grown from just being another social media channel out there to one of THE social media channels to be on! According to Instagram’s press page, there are 300 million monthly active users sharing 70 million photos on average per day, and those photos get 2.5 billion likes! Holy Kamolee!!

Cooking is Personal! So as a Chef, new or seasoned, due to the intimate nature and visual sensations Instagram provides and let’s not forget to mention, free exposure to you, your brand and your place of work…this is the perfect medium for you to show off your masterpieces, bring your audiences behind the scenes and portray your journey as a culinary artist.

We researched many chefs, and below is our list to follow. They represent humility and fun, and their presentations of their dishes/pastries/cakes are off the chain! Their stories are real and relatable – we love to see what makes them tick, and they also show tips to help other chefs learn. No wonder they have such huge followings! We also included our past Chefs of the Month who are on Instagram, because they are just pretty cool dudes and dudettes and have a lot to offer….

Ch…Ch…Check them out!

Up and Coming and Top Chefs To Follow on Instagram, Eric Ripert

Creativity Meeting – taken from Eric Ripert’s Instagram page

Up and Coming and Top Chefs To Follow on Instagram_Lorenzo Boni

Family comes First for Lorenzo Boni – taken from his Instagram Page

Chefs with their Own Digs

Eric Ripert – 145k followers

Marcus Cooks – 112k followers

April Bloomfield – 90.3k followers

Camille Becerra – 71.1k followers

Marc Vetri  – 20.3k followers

Jenn Louis – 14.5k followers

Sam Talbot – 14.3k followers

Carlos Gaytan’s Mexique Restaurant – 5,002 followers

Maneet Chauhan – 5,830 followers

Dadisi Olutosin – 3,523 followers

Up and Coming and Top Chefs To Follow on Instagram_Jenn Louis

The new Hat Jenn Louis got taken from her Instagram page

Up and Coming and Top Chefs To Follow on Instagram_Tom Colicchio

Striped Bass Prep taken from Tom Colicchio’s Instagram Page

Up and Coming and Top Chefs To Follow on Instagram_Christina Tosi

Late Night with Seth Myers and Christina Tosi taken from her Instagram Page

 

Corporate Chefs

Lorenzo Boni, Executive Chef at Barilla America – 13.8k followers

 

Pastry Chefs

Jordi Roca – 53.4k followers

Christina Tosi – 35k followers

Charlise Johnson’s Intimate Eats – 6,044 followers

 

Chefs in Entertainment, Chef CookBook Authors

Tom Colicchio – 67.3k followers

Kristen Kish – 63,200 followers

Amanda Frietag – 27.8k followers

George Duran – 698 followers

 

Instagram Tip #1: Want people to find you? Below shows the total number of photos associated with these popular hashtags:

#foodporn – 63,081,411

#chef – 4,689,740

#chefs – 407,324

#cheflife – 1,342,239

#chefslife – 178,295

#chefsofinstagram – 362,153

#chefinthemaking – 37,226

#chefsoninstagram – 33,299

#pastrychef – 329,104

#pastrycheflife – 10,463

Instagram Tip #2: A picture is truly worth a thousand words! While it is easy to just take a picture and publish which works, we would like you to remember presentation is everything… Put some thought into how the dish will be plated and then displayed under the right lighting and Voila! Professional photography at its best! Enjoy the new likes, comments and regrams that will follow and ultimately, your growing fan base.

Instagram Tip #3: Have fun and show your personality! Allow your pics to reflect simplicity, creativity in design, background, showing the unseen and what makes you tick! People follow you because they like you.

Instagram Tip #4: Engage with your fans and other people in your industry. Grow your network. Like your fan’s photos, leave a comment and enjoy being part of your Instagram community.

We are on instagram too! Check us out at https://instagram.com/chefuniforms/

Which chefs do you love to follow on Instagram? Send us their links and let us know why you are a fan!

Up and Coming and Top Chefs To Follow on Instagram found on blog.chefuniforms.com

Is Asian Fusion Cuisine Dead or More Interesting than Ever?

“Fusion” as a descriptor for food has gone out of style, and often leaves a bad taste in one’s mouth – reminding one of unauthentic and uninspired Asian Fusion restaurants. “Fusion Cuisine” was coined in the 1980’s by Florida chef Norman Van Aken, who borrowed the term from a style of music that combines Jazz, Funk, R&B and Rock n’ Roll. The style was then made popular by Wolfgang Puck who opened several Asian fusion restaurants on the west coast. But true Asian fusion cuisine has its roots planted far earlier, since what “fusion” really signifies is a mixture of culinary cultures – the first American Chinese restaurant opened in 1849! These Chinese restaurants were owned and operated by Cantonese immigrants (mostly from Guangdong). Chefs quickly realized they needed to appeal to American tastes, leading to the creation of an American Chinese cuisine that most Americans are very familiar with to this day.

Is Asian Fusion Cuisine Dead, or More Interesting than Ever? General Tso’s Chicken Recipe

As the fusion food style became very popular and mainstream in the 90’s, push back started coming from chefs, criticizing the influx of Asian fusion restaurants and seeing the food as lazy and lacking creativity. Some saw the food as a misappropriation of Asian culture where ingredients were taken and used without studying traditional recipes and cooking methods. In the 2000’s, there was an enormous trend of developing authentic American cuisine with strong demand for organic local farm-to-table restaurants. But it’s more or less impossible to completely ignore all outside influence and ingredients in the kitchen, and if America really is a melting pot of culture, then isn’t there nothing more American than fusion cuisine?

Is Asian Fusion Cuisine Dead, or More Interesting than Ever? From Zen Sai in Miami, FL

Here at ChefUniforms.com, we believe fusion cuisine to be a mixture of a chef’s life experiences and an expression of their true artistry. We believe that chefs craft food as an expression of their self and American experiences, i.e. Cook what you want, who cares what it’s called.

Is Asian Fusion Cuisine Dead, or More Interesting than Ever? Kung Pao Pastrami from Mission Chinese Food in San Francisco, CA

In recent years fusion has made a comeback, although many chefs are quick to renounce that title, preferring to call it “Americanized Oriental Food” or “modern-American cuisine.” There has been a proliferation of new restauranteurs with a focus on Asian street foods, Baohaus in NYC started by chef Eddie Huang only uses traditional Asian ingredients and recipes but restaurants such as Mission Chinese Food started by chef Roy Choi have a wider interpretation of traditional foods. The San Francisco based food truck-turned-restaurant has dishes such as Kung Pao pastrami, thrice cooked bacon with rice cakes and cumin lamb ribs.

Is Asian Fusion Cuisine Dead, or More Interesting than Ever? Trout Carpaccio with Avocado Mousse from Crane and Turtle in Washington DC

With the globalization of the world, it is easier than ever to learn about other cultures and visit them too. At Crane and Turtle in Washington DC, a restaurant that blends French technique with Japanese cuisine, Chef Makoto Hamamura brought his line cooks with him on a 10-day food pilgrimage in Japan in order to better understand Japanese techniques and food history. We see that nowadays chefs truly respect the ingredients they use and the cultures they are from, and are constantly innovating, pushing American cuisine into uncharted waters.

We want to hear from you!

What are your opinions on Fusion Cuisine?

Is it played out or are we entering the heyday of innovation in food culture?

Sources

http://www.slate.com/articles/life/food/2012/04/asian_fusion_comeback_american_s_love_hate_relationship_with_asian_inspired_cooking_.single.html

http://www.wsj.com/articles/SB10001424052702304610404579404951993253512

http://dc.eater.com/2014/12/18/7417301/crane-turtle-closing-briefly-for-japanese-pilgrimmage

Dining Out beats Grocery Sales for the first time since 1992!

Chefuniforms.com Blog - Dining out Sales vs Grocery Sales

Chefuniforms.com Blog - Dining out Sales vs Grocery SalesChefuniforms.com Blog - Dining out Sales vs Grocery Sales

For the first time since 1992, in March of this year, grocery store sales has been surpassed by dining out sales. This is truly a testament of the times in which we live in, proving that we are a mobile culture, now more than ever, always on the go. Could it be that people would rather spend the money dining out than cooking at home? Or is it that people just don’t have the time or the patience to cook at home anymore? Let’s dig a little deeper into the cause of this change.

1. Which age groups are dining out the most? Baby Boomers and Millennials, followed by Generation X-ers. Most Baby Boomers are in retirement and are eating out a lot and also spending more on each visit. Millennials, the 2nd largest generation, are a diverse, mobile, tech-savvy group who generally live in mid-sized metropolitan areas. Though they have less spending power than the Baby Boomers typically do, Millennials tend to dine out at least twice a week. These 2 generations, at opposite ends of the spectrum, are very social generations, with Baby Boomers having more time with their current lifestyle to enjoy life and Millennials, most either living at home or in the city, go out more to hang out with their friends.

Chef Blog - Dining out Sales vs Grocery Sales

2. The U.S. economy has been improving since the recession of 2009, when the unemployment rate was 9.3%. Now unemployment has decreased to just 6.2%, meaning that more people are working, and in turn have more disposable income. Naturally, more disposable income equates to more dining out. Today’s typical consumer has a very busy lifestyle; some are working multiple jobs and night shifts, and are looking for convenient and quick dining options. Customized menus and new dining formats are on the increase and are driving significant revenues to restaurants’ bottom lines. The National Restaurant Association’s positive outlook for 2015 specified that the industry’s sales this year are forecasted to reach an impressive $709 billion, with 1 million restaurants employing 14 million people.

Chefuniforms.com Blog - Dining out Sales vs Grocery Sales

Are you surprised by this? Do you dine out a lot or cook more at home?

 

Sources:

  1. (2015, May 5). Re: Labor Force Statistics from the Current Population Survey, retrieved from The Bureau of Labor Statistics, http://data.bls.gov/timeseries/LNU04000000?years_option=all_years&periods_option=specific_periods&periods=Annual+Data
  2. (2013, January 15). Re: Boomers Increase Restaurant Visits While Millennials Cut Back, Reports NPD, retrieved from NPD’s Crest Foodservice Market Research, https://www.npd.com/wps/portal/npd/us/news/press-releases/boomers-increase-restaurant-visits-while-millennials-cut-back-reports-npd/
  3. (2014, October). Re: 15 Economic Facts about Millennials, retrieved from The Council of Economic Advisers, https://www.whitehouse.gov/sites/default/files/docs/millennials_report.pdf
  4. (2015, January 27). Re: Positive Outlook for 2015, retrieved from National Restaurant Association, http://www.restaurant.org/News-Research/News/Restaurant-Industry-Forecast-Positive-outlook-for

Marsala is the Pantone Color for 2015

Pantone Color for 2015 - Marsala

Courtesy Pantone.com

HAPPY NEW YEAR! 2015 is here and it is exciting to see what this year will bring!

Chefuniforms.com wishes all of our blog followers and clients an energized and rewarding year and that it will truly be one of your best years ever!

Pantone LLC has chosen their color for 2015: a sexy and earthy color, Marsala.

In our culinary world, it is typically known as a ground spice used as a seasoning to flavor food.

This shade is rich, warm, sophisticated, charismatic and versatile for men and women.

Below are some of our recommendations that you can get for your restaurant and/or catering company that will make you trendy this year!

Pantone Color for 2015 - Marsala - Chefuniforms Style 405 in Burgundy

Uncommon Threads Basic Fit Chef Coat – Black Plastic Buttons – 65/35 Poly/Cotton

Pantone Color for 2015 - Marsala - Chefuniforms Style E5396 - Burgundy

Women’s Banded Collar Shirts – Solids

Pantone Color for 2015 - Marsala - Chefuniforms Style BR8540 - Wine

Men’s Pique Polo Shirts

 

Pantone Color for 2015 - Marsala - Chefuniforms Style E1396 - Burgundy

Men’s Banded Collar Shirts – Solids

 

Pantone Color for 2015 - Marsala - Chefuniforms Style F8 - Burgundy

Full Length Butcher Apron

 

Pantone Color for 2015 - Marsala - Chefuniforms Style CAF28 - Burgundy

Half-Length Bistro Apron

 

Pantone Color for 2015 - Marsala - Chefuniforms Style CAF23 - Burgundy

V-Neck Tuxedo Apron

 

Pantone Color for 2015 - Marsala - Chefuniforms Style F9 - Burgundy

Front of the House Waist Aprons

What do you think of this sophisticated color for you and your staff? We would love to hear your thoughts about this Pantone shade.

Hot off the Press!! Chefuniforms.com is featured in HGTV Magazine’s November 2014 Issue…

Chefuniforms.com Chef Adjustable Bib Apron - Chalk Stripe Black featured in HGTV Magazine November 2014You may not have noticed, but aprons have made a “come back” in the last couple of years. They seemed to have disappeared from homes around the time doing housework in high heels did circa 1960.

Today with so many more people interested in cooking, baking and entertaining at home – an apron makes perfect sense as a kitchen staple. They protect your clothes, you can wipe your hands on them and store items in the pockets.

Here at ChefUniforms.com, we are so excited that one of our professional style chef aprons, Chalk Stripe Black Adjustable Bib Apron was featured in the November 2014 issue of HGTV Magazine.

They featured a Kitchen Story showing how to get a “Restaurant look at home” and showcased different products in their “Get the Look” section.

Our “Chalk Stripe Black” Adjustable Bib Apron, Style # 4300CSB is 100% Medium Weight Twill. It has an 8” x 13” center divided pocket and adjustable neck straps to assure a customized fit. It’s 33″ long x 22 ½ inches” wide. This is a great look for both men and women!

And at only $9.99 they’re so affordable….you can try HGTV’s suggestions for their trendy “kitchen look” and get one or a few of our aprons for yourself! With the Holidays approaching, they would make great gifts and/or hostess gifts as well as for any time of the year.

Chefuniforms.com Chef Adjustable Bib Apron - Chalk Stripe Black featured in HGTV Magazine November 2014 Page 123Chefuniforms.com Chef Adjustable Bib Apron - Chalk Stripe Black featured in HGTV Magazine November 2014 Page 125The issue is already available in major grocery chains, pharmacies and other major retailers already. Check it out!

What do you think of our apron? What other great styles appeal to you?

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