Today's generation might not specifically request a tofu dish, yet they increasingly recognize its valuable role in a diverse and healthy menu, embracing new and creative ways to enjoy this plant-based ingredient. See how chefs are using tofu to satisfy ever-evolving dietary demands from this article I wrote for the March/April 2023 issue of The National Culinary Review magazine. Download MarApr23 NCR Tofu
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My Articles
- About Me
- Aspiring Chefs, Read This
- College and University Chefs on the Cusp of Trends
- Community Service: Nurture Through the Need
- Fitness Turning Point
- Hawaii’s Unique Cuisine
- How to Recruit Top Culinary Talent
- Managing High-Volume Foodservice Costs
- Managing the Menu
- Perfecting Plating
- Robots in the Kitchen?
- Tofu 2023
- Worker Diversity vs. Equality