One of the biggest misconceptions in the food industry is believing that the best product always wins. As chefs, bakers, and food entrepreneurs, we want to believe that quality alone determines success. We spend countless hours refining recipes, sourcing better ingredients, and perfecting techniques. But if you've ever worked in a bakery, café, restaurant, or food business, you've probably noticed something surprising: The product everyone in the kitchen is proud of is not always the product...

During March 9 to 12, Argentina Week, took place in NYC, organized by the Embassy of Argentine Republic and argentinian Consulate in NY. Executive Chef Florencia Cusumano and Argentinian Consul Gerardo Bartolomé Executive Chef Florencia Cusumano at the Argentinian Consulate Chef Florencia Cusumano designed and executed a menu for 400 guests, inspired in argentinian gastronomy and culture. Sourdough focaccia, Beef sirloin, chimichurri, microgreens

Learn how to scale a recipe from home cooking to professional food production. Avoid the most common mistakes and create consistent, scalable recipes for commercial kitchens. Leonardo Vazquez-Pexels INTRODUCTION When a recipe works at home, it’s easy to assume it’s ready, but in professional kitchens, a working home recipe is only the beginning. Scaling a recipe for production is where most food concepts fail. I must say that the most common mistake has nothing to do with flavor. It's about...