Category Misc

Okay, let’s talk canning. It feels like one of those almost-forgotten skills, doesn’t it? Something our grandparents did out of necessity, now maybe making a comeback fueled by… well, a lot of things. A desire for better food, less waste,…

Okay, let’s talk about something that keeps a lot of restaurant owners and kitchen managers up at night, besides maybe a bad review or a supplier issue: the energy bill. Seriously, those things can be monstrous. Working from home here…

Okay, let’s talk grills. Seriously, is there anything that screams ‘summer’ or ‘weekend’ quite like the smell of something delicious sizzling away over flames in the backyard? Since moving to Nashville from the Bay Area, I’ve really leaned into the…

Okay, let’s be real. Some days, the idea of cooking feels less like a joy and more like climbing Everest in flip-flops. Especially after relocating from the Bay Area hustle to the (equally vibrant, but differently paced) creative energy of…

Alright, let’s talk kitchens. Not just any kitchen, but the engine room of a catering business. I’ve spent years analyzing systems – mostly in marketing, admittedly – but the principles of flow, efficiency, and avoiding bottlenecks? They apply everywhere, especially…

Alright, let’s talk food trucks. It seems like everywhere you look these days, especially here in Nashville, there’s another awesome truck rolling up, serving something incredible. I moved here from the Bay Area a few years back, and while the…

Alright, let’s talk about the heart of the kitchen. No, not the chef (though they’re pretty vital, obviously), I’m talking about the oven. Specifically, choosing the right commercial oven for your restaurant. It sounds straightforward, maybe? Pick one that gets…

Okay, let’s talk about something that feels both incredibly old-school and totally cutting-edge: seasonal sourcing for restaurants. It’s funny, ever since I moved from the Bay Area to Nashville, the whole concept of seasons hit differently. In California, you can…

Alright, let’s talk kitchens. Specifically, that whirlwind zone known as the prep area. As Sammy, your resident food and lifestyle enthusiast here at Chefsicon.com, I’ve seen my share of kitchens – from gleaming temples of gastronomy to, well, less organized…

Alright, let’s talk about this whole ‘zero waste’ thing. It’s everywhere, isn’t it? Feels like one minute everyone’s just trying to recycle properly, and the next, we’re supposed to fit a year’s worth of trash into a mason jar. If…