Chef Arthur Dulin of Cal Poly claimed victory at the 2026 NACUFS Pacific Culinary Competition, impressing both judges and peers with his Thai Red Curry Catfish with Okra and Crispy Coconut Rice Cakes. Dulin's creative approach to the featured ingredients earned him the regional title, a silver medal from the American Culinary Federation, and the opportunity to represent the Pacific region at the upcoming NACUFS national conference in New Orleans.

Club Coupe du Monde de la Patisserie Team USA has established the Pastry Arts Council, an advisory body of top pastry chefs, chocolatiers and educators to promote the pastry profession in the US. Notable members include Dominique Ansel, Melissa Coppel and Lauren Haas, who will mentor talent, offer strategic guidance and foster innovation.

Kentucky schools are set to more easily include local farm products in meals under Senate Bill 5, which is awaiting the governor's signature. The bill, championed by Agriculture Commissioner Jonathan Shell and Sen. Jason Howell, allows schools participating in USDA Child Nutrition programs to bypass some state competitive bidding laws for purchases under $350,000, giving local farmers a better chance to compete with large suppliers.

Restaurants face challenges with their AI investments, as rising costs and underwhelming returns prompt increased scrutiny from both industry leaders and investors. In 2025, the so-called "Great Decoupling" saw markets penalize companies unable to prove clear business outcomes from AI spending, and a Gartner report revealed that most CEOs were dissatisfied with results despite multimillion-dollar projects. Integration difficulties, particularly with legacy systems, have frustrated efforts to scale AI, and industry leaders say operators need to prioritize building a solid data foundation: centralizing, standardizing and ensuring data flows seamlessly across systems.

Boston Children's Hospital's Needham, Mass., campus has introduced a teaching kitchen where children and families can learn to cook for health needs such as celiac disease, epilepsy and diabetes. The initiative, led by culinary nutrition manager Nolan Reese and dietitian Maria Cherry, aims to provide practical skills and nutrition education in a collaborative environment.

The FDA has issued a Request for Information on a potential market name change for 18 species of rockfish in the genus Sebastes to "snapper." The move follows Public Law 119-37, which directs the FDA to engage with stakeholders on this issue. The FDA is particularly interested in the scientific classification, food safety and labeling concerns, and is seeking input from industry, consumer groups and state regulators.

Restaurants are embracing April Fools' Day with quirky menu items. Florida-based Tijuana Flats is offering an Iguana Burrito, BJ's Restaurant & Brewhouse is introducing the Sweet Heat Pepperoni Pizookie, a mashup of pizza with the chain's signature dessert and pizza, and Firehouse Subs is promoting a massive 640-ounce drink called "The Bucket," which is actually an empty pickle bucket sold for charity.

The Lychee Martini originated in 1990s New York City, though its exact birthplace is debated, with some crediting the midtown Korean restaurant Clay and others the Japanese sake bar Decibel on the Lower East Side. The drink quickly became a symbol of Asian-inspired flavors in American bars, often diverging from the taste of real lychee. Recent years have seen a return to its roots, with bartenders seeking to recapture the fruit's authentic character.

Cole Thompson, vice president of culinary at WoWorks, discusses the challenges of timing trends in the TikTok era, the success of the Dubai Chocolate LTO at Frutta Bowls and the growth of Barberitos driven by high-quality ingredients. Thompson also highlights the introduction of protein bowls at Saladworks and the use of a nutritional website tool that allows guests to filter meals by calorie range, protein, fiber, allergens and GLP-1.

In this episode, podcast host Rocco Paradiso chats with ACF Chef Matthew McComb as he shares his own experience of living with celiac disease and how this inspired him to focus his business on crafting dining experiences that welcome everyone to the table.