Chefs

Since our start, the National Peanut Board has worked with chefs across America to get people thinking about peanuts in new and different ways. Today, you can find peanuts in creative culinary dishes, on restaurant menus, TV shows and throughout this website. The National Peanut Board remains a go-to resource for all things peanut for today’s most innovative chefs and restaurants.

5 Chefs Who are Doing New Things with Peanuts

The creativity of a chef is nearly boundless. At the National Peanut Board, we recently worked with several chefs and restaurants who have used peanut ingredients in completely unique ways—from using peanut shells to infuse smoke into peanut butter to coating peanuts in Middle Eastern spices as a crunchy topping, these ideas showcase that there’s a wealth of opportunity for creativity with peanuts.

Put Your Best Plant Forward with Peanuts

Vegetarian. Vegan. Bland. Unsatisfying. Rabbit food.

Those descriptors are exactly what plant-forward eating does not have to be. The food industry is abuzz about the huge rise in plant-based everything—from burgers to butter. This global trend isn’t about removing meat or animal products from the plate. But “plant forward” instead praises plant foods, like produce, peanuts and other nuts, legumes and more, and encourages making them part of our diets more often.

Chef Q&A: The Future of Food and the Impact of Gen Z

For the past few years, millennials have been the center of universe for marketers.  And nowhere has their influence been felt more strongly than in food.  But now, Gen Z is coming along right on their heels -- leaving food professionals wondering what will be the impact from these two generations as they make demands of the food industry?  The National Peanut Board asked Chad Houser (CH), CEO and Café Momentum Chef, and Ashley Mincey (AM), MasterChef season 9 finalist and founder of Envie by Mincey, for their perspective on what’s to come.  

The Latest Cocktail Trend Is…

From peanut butter ales to peanut whiskey, incorporating peanuts into adult beverages has become all the rage. It’s clear that peanut lovers are craving new ways to enjoy their favorite snack, and we wanted to get involved with this latest trend on @PeanutsHere. Just in time for summer, we partnered with seven influential mixologists and bartenders to create peanut-based cocktail recipes that are both deliciously peanutty and go perfectly with peanut foods.

Jordie Ho-Shue talks about her Jamaican-Inspired Peanut Cocktail

Cocktail connoisseur Jordie Ho-Shue has been involved in the operation of multiple restaurant and bar concepts in the San Francisco Bay Area, primarily concentrating on her development within well-established craft beverage programs. Possessing a strong passion for cocktail culture and education, Jordie has intimately studied and worked with a variety of artisanal spirits, but the rums of the Caribbean will always hold the key to Jordie's heart. Her latest cocktail creation is Right Near the Beach, Boy for cocktail subscription delivery company Shaker & Spoon. The box’s theme is Rums of Origin 2: Jamaica. 

10 Restaurant Trends to Watch

Dynamic food and beverage trends are a hallmark of America’s foodservice industry. These trends not only provide a timestamp of our food culture, with its steady adoption of global ingredients and menu concepts, but trends also provide growth opportunities in the competitive foodservice industry. Keeping pace with menu and flavor trends gives chefs and menu developers an edge, allowing for menus that stand apart from their competition. In many cases, peanut ingredients can add both familiarity and exoticism to on-trend dishes. At Flavor & The Menu, we see the following 10 trends as big opportunities for 2019:

An Ancient Ingredient in an Underrepresented Cuisine: Q&A with Chef Iliana de la Vega

Peanuts originated in South America 10,000 years ago, and their spread to the northern neighbor Mexico positions peanuts in this cuisine as authentic and traditional as it gets. Few cooking experts understand this better than Chef Iliana de la Vega. Originally from Mexico City, Chef Iliana’s calm and friendly demeanor belies a steely determination to share traditional regional Mexican cuisine within the US. Chef Iliana has established herself as the premiere expert on Latin cuisine, including receiving the prestigious Ohtli award from the Mexican government in 2014.

Restaurants & Water: Foodservice industry makes strides towards sustainability except in one key area

One-third of consumers worldwide prefer to buy food from sustainable brands.

That’s according to a recent surveyof 20,000 adults from five countries, including the U.S, which was conducted by Unilever – a transnational consumer goods company. 

After attending Menus of Change(MOC), an annual summit hosted by the Culinary Institute of America and the Harvard T.H. Chan School of Public Health, I learned how the food service industry is making moves to listen to consumers’ concerns. The good news is that chefs and other food service leaders are working to improve environmental health – but there is still great need for change in one specific area: water sustainability.

2 Chefs Dish on Competition-Worthy Creations

Food inspiration can come from anywhere, anyone….or more specifically, from a battle against the clock at a Market Basket Challenge during the National Peanut Board’s Millennial Food Summit. The three-hour challenge tested attendees of the summit to create new food concepts that would contend with some of the millennial food trends we are seeing in today’s consumer market. Here are three creations that really hit the mark on flavor, creativity and overall highlighted use of peanuts.

10 Big Trends for Chefs and Menu Developers

America’s ever-changing menu trends are a key component in the evolution of the foodservice industry. Chefs and menu developers are able to capitalize on the dynamic nature of food and flavor preferences as a point of differentiation and an opportunity to customize their offerings for a unique food and beverage experience. At Flavor & The Menu, we think the following trends present big opportunities.

    

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