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The Culinary Edge in the News
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Freshëns Goes All NaturalFreshëns, the smoothie and frozen yogurt player, has refreshed its brand with a new all-natural yogurt and smoothie line that was created and formulated by The Culinary Edge.See what Freshen's said > |
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Bespoke cookies that changed the worldToronto Life, the city's arbiter of what's hot and new chooses 25 ideas that changed 2009. See why they chose The Culinary Edge's Sweet Flour Bakery concept.How custom cookies changed the world > |
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What's the next big thing?
Follow what Principal Stephen Goldmann's panel of entrepreneurs had to say about where smart money is going. |
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So you want to be a bootstrapper?Principal Stephen Goldmann shares how at one of New York Entrepreneur Week's most inspiring panels this yearCatch the session > |
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The Culinary Edge's new menu for Zöe's Kitchen is getting praise from food bloggers and industry experts alike.Find out what the buzz is all about:Eating in a Box > Keep Austin Tasty > |
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Three Top Tips to Introducing Global Cuisine InspirationsRead Principal Stephen Goldmann's point of view on how to incorporate global flavors in a way that's meaningful for your brand.Read the entire article > |
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The Culinary Edge's Chef Jeff interprets the salumi trend in Culinary Trends magazine.See what he has to say about San Francisco's Boccalone, Fatted Calf Salumi in Napa and Fra' Mani in Berkeley. More > |
Diminutive kitchens producing big flavors.How a new approach to kitchen design at restaurants such as San Francisco's Canteen are breaking the mold. More > |
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New Jamba Juice launchessteel cut oatmeal system wide across the nation. Jamba's breakfast program grows more robust as the chain takes on QSR giants with a warm hearty oatmeal platform developed with The Culinary Edge. Find out how the Jamba Juice team worked with us in our case study. More > |
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Custom Cookies in Two Minutes?Hard to believe it can be achieved but Sweet Flour Bake Shop in Toronto has cracked it through its partnership with The Culinary Edge. Find out how by reading the case study and the buzz about Sweet Flour in the press. More > |
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What could be more perfectly Californianthan a gourmet taqueria with handmade warm tortillas, house-marinated meats, free-range grilled chicken, and the unequalled produce of Sonoma County all cooked to perfection on a wood-fired grill? Sonoma Latina Grill is veteran entrepreneur Mike Tamayo's brainchild brought to life in partnership with The Culinary Edge. |
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Safeway's Signature Café China Kitchen rolls out new menu itemsitems that take a fresh approach to Chinese cuisine, with greater use of aromatics and fresh herbs, light sauces with bright flavors and exciting new flavor profiles. Check back here to find out more as the system-wide roll-out progresses. |
The Culinary Edge Leading our Industry - Recent Speaking Events
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The Culinary Edge Headed up a panel of success
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Restaurant Leadership Conference: "The Race for Results"was the theme of this year's conference, and The Culinary Edge's Steven Goldstein and Scott Almendinger of Ideal Media presented a team-based approach to menu research and development. Email info@theculinaryedge.com if you'd like a copy of the presentation. |
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Rebels, reprobates and exceptions to the rulewere the order of the day at UCLA's Restaurant Industry Conference. This year's keynote speaker Anthony Bourdain brought the conference theme of "A Different Approach" to life and The Culinary Edge's Aaron Noveshen followed with a panel of food industry leaders from the grocery retail and restaurant chain worlds alike. |
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The Culinary Edge moderated a sessionat April's Boston Seafood Show 2009 that gathered together Culinary, Research & Development, and Purchasing heads that drew an engaged and excited crowd. Our line-up of panelists was:
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Press & News Archives
Kid's Play: Five Strategies to Invigorate Kid’s Menus from Steve Goldmann at The Culinary Edge, From Flavor & The Menu, Fall 2008 more >
Health Halos with substance: Aaron Noveshen, Founder of both The Culinary Edge and Pacific Catch Restaurants shares an operator perspective on health and nutrition with Nation's Restaurant News more >
Organic Food Grows Beyond a Niche: The Culinary Edge weighs in on the discussion in trade press more >
The Culinary Edge shares insights with Nation's Restaurant News on how savvy chains are increasing guest count with value offerings more >
Japanese Cuisine in Casual Dining: NRN interviews Aaron Noveshen for The Culinary Edge's perspective more >
Showcasing The Culinary Edge's approach at the Flavor Experience more >
Read how The Culinary Edge suggests restaurant chains remain relevant to their guests during the economic downturn more >
Amanda's Restaurant in Berkeley: "Feel Good Fresh Food" launches with praise from Bay Area reviewers. See what the local press is saying about Amanda's, where "Whole Foods meets In-N-Out Burger" in a zero transfats, no HFCS environment more >
The Culinary Edge leads a panel of food experts in "Farm to Fork" at UCLA more >
Fraiche, our entrepreneurial yogurt partners, hit front page headlines for riding the cultural wave in the San Francisco Chronicle's food section more >
The Culinary Edge President shares his expertise on the morning meal with Nation's Restaurant News more >
The Culinary Edge's Aaron Noveshen Speaks about Build-Your-Own Burger Concept, The Counter, in recent Nation's Restaurant News Article more >
Nation's Restaurant News Calls on the Expertise of The Culinary Edge's Aaron Noveshen in Recent Coverage on The Cravery and Their Hand-Held Pie Concept more >
Jamba Juice launches new breakfast meals created by The Culinary Edge: Cookies, loaves and other breakfast menu items are available system-wide at Jamba Juice. more >
Flavor and the Menu Magazine covers The Culinary Edge case study on Seoul Bros. See how we translated Korean food into a fast-casual concept. more >
Nation's Restaurant News and Restaurant Hospitality Magazine Cover The Culinary Edge's Role in Damon's Restaurants' Recent Turnaround more >
San Francisco Business Times Features TCE's Client Blue Sky Family Club more >
National Restaurant Association Show's Local, Sustainable, and Organic Panel Discussion Led by Aaron Noveshen, Founder of The Culinary Edge and President, Pacific Catch Restaurants more >
The Culinary Edge's Restaurant Company Pacific Catch Featured in the Apple iphone Launch Commercial! more > | view the ad >
The Culinary Edge's "Fresh News From The Kitchen" Newsletter
October 2008: Strategies on How Best to Leverage Your Health Halo
April 2008: Vegetarian Foods Become Appealing to a Broader Audience
December 2007: A Global View of Key Trends
September 2007: Probiotics and Live Active Cultures Beyond the Dairy Aisle
