Bojangles recently held its Biscuit Maker Championship at a franchise convention in Orlando, Fla., highlighting the significance of biscuits in its menu and culture. Bojangles relies on a dedicated group of 4,500 Certified Biscuit Makers across its 890 locations, each trained to uphold the brand's high standards for biscuit quality. The specialists undergo about four weeks of training to learn the chain's meticulous 49-step process before earning their title, and are responsible for mixing, rolling and baking up to 20 batches daily, ensuring every biscuit meets strict benchmarks for height, texture and appearance.

David Barzelay, chef-owner of JouJou, Lazy Bear and True Laurel, reflects on the challenges and rewards of working in hospitality in San Francisco. He notes the city's current role as a hub for artificial intelligence and writes about the importance of embracing the human aspects of the profession, such as working with passionate people and being present in the moment. Barzelay encourages fellow hospitality workers to lean into the handmade and imperfect aspects of their craft.

Smalls Sliders has opened its first on-campus unit at the University of Central Florida, the chain's first location with an indoor dining room, and the company plans to open a second campus restaurant at the University of Mississippi. The campus locations will serve as experiments to understand guest behavior and operational needs in a campus setting.

Swiss onion soup, a creamier variant of French onion soup, has been a staple at Schuler's Restaurant & Pub in Marshall, Mich., for over 30 years. The soup uses a roux for thickness, a roasted onion base mixed with au jus and Guinness for depth, and is topped with Swiss and Parmesan cheeses. Chef Michael Zentner of Merci in Charleston, S.C., has created his version with creme fraiche, highlighting the adaptability of the dish.

Research shows that family mealtime is crucial for physical and mental well-being, academic performance and social skills, with 44% of families increasing home-cooked meals and 66% reporting that they are worth the cost and effort required, according to FMI -- The Food Industry Association. The Family Meals Movement, stemming from National Family Meals Month, highlights what FMI Foundation Executive Director David Fikes calls the "plethora of benefits" of year-round family meals, with retailers such as Food City, Hy-Vee and Festival Foods supporting the initiative through promotions and resources. "Family meals remain central to the American family," said Fikes. "It's a practice that shoppers identify positively, and they are making a concerted effort to maintain it."

The EU-funded Sensor4Food project is developing photonic sensing technologies and AI to enhance real-time monitoring of food safety, food quality and animal welfare in the poultry supply chain. The initiative, coordinated by Turku University of Applied Sciences, aims to improve the detection of Campylobacter, a common foodborne pathogen, by using five photonic technologies: silicon-photonics biosensing, mid-infrared sensing, ultrasound, hyperspectral imaging and radio-frequency sensing.

Hojicha, a roasted green tea made from mature leaves, twigs and stems, is gaining traction as a trendy beverage. Van Leeuwen Ice Cream has added a hojicha-flavored frozen dessert, and The Coffee Bean & Tea Leaf, Black Sheep Coffee and Tous Les Jours have introduced hojicha-based drinks, reflecting a 17.6% increase in its presence on restaurant menus, according to Technomic. Hojicha is known for its toasty and nutty flavor, low caffeine content and versatility in various recipes.

Val Cantu, head chef and co-owner of Californios, draws on his Texas roots and family history to shape the restaurant's identity. Influenced by working at his family's tortilleria and restaurant, Doña Rosa, Cantu honors tradition by blending his heritage with modern culinary techniques. His leadership and vision have propelled Californios to receive the highest Michelin distinction.

Leadership is more than asking questions, writes Paul B. Thornton, who advises leaders to use the appropriate style for each situation. The discussing style works for complex problems, the directing style for urgent tasks or inexperienced teams, and the delegating style when team members are capable and confident.

Interested in becoming the next U.S.A.'s Chef of the Year? Fill out the Intent to Compete Form to be notified when Applications for 2027's regional competitions are open. With categories open for both savory and pastry chefs as well as students and professionals, these competitions are the best way to prove you're the greatest of the greats! Compete and win at the regional level and bring your skills to the national stage at the 2027 ACF National Convention in Orlando, Fla. The deadline to apply to compete is December 31, 2026.