Protein Bar & Kitchen | Chicago, IL Blending Flavor and Function At Chicago-based Protein Bar & Kitchen, menu innovation starts by making every ingredient work harder. With nearly 20 locations nationwide including O’Hare and Laguardia airports, the fast-casual...
Sarah Ridenour | Pastry Chef | Doki Doki Ice Creamery Let the Fruit Lead Here’s a question some ice cream makers hear a lot: What’s the difference between ice cream and gelato? At Doki Doki Ice Creamery, the question becomes how plant-based gelato can have the...
Ellie Estrada | Pastry Chef | Nisei | San Francisco, California Momotaro Peach Jasmine Daifuku Mochi Food as Folktale In the legendary Japanese folktale Momotaro, a baby boy emerges from a giant peach floating down a river past a childless elderly couple. Also known...
Aaron Blakely | Owner | The Junction | Roscoe, New York Frozen Yuzu Gimlet Cherry Limeade From Real-Fruit Classics to Frozen Yuzu Gimlets As frozen drink machines churn to life this time of year, Aaron Blakely understands why their candy-colored contents don’t appeal...
Michael Thorp | Executive Chef | The Mustang Club | Bowling Green, Kentucky Kentucky Sorghum & Peach Ginger-Glazed Pork Chop Chai-Cardamom Glazed Sweet Potato Tart The Mustang Blossom Culinary Syrups: Consistency Meets Craft At Every Station At The Mustang Club in...
Hami Kim | Director of Research & Development | Paris Baguette | Moonachie, New Jersey Now in Your Neighborhood: Plum Gochu Syrup at Paris Baguette When Hami Kim first encountered The Perfect Purée at a culinary innovation session in 2025, she and her team at...
