Samy Benabed, chef at Auberge Saint-Mathieu, has been named the 2026 Michelin Guide Quebec Young Chef Award winner. Benabed, born in Trois-Rivières to Moroccan parents, blends Quebec terroir with Moroccan influences and Nordic techniques in his cuisine. His experience at Le Mousso and Relae has shaped his approach to sustainability and artistic expression.

Bill Peet, executive chef at Tavern on the Green in New York City, has released his first cookbook, "Tavern on the Green Cookbook: Seasonal Recipes and Historical Treasures from New York City's Iconic Restaurant," featuring nearly 200 recipes inspired by Central Park and his 45-year career. The book, organized by month, highlights dishes such as a chopped vegetable salad and avocado toast, as well as holiday meals served at the restaurant.

Chartwells K12 has launched Foodie Fest, a limited-time promotion running from May to July to bring a carnival atmosphere to school cafeterias. Featuring over 90 rotating recipes, including Pineapple Whip and BBQ Turkey Legs, the event kicked off on National School Lunch Hero Day, celebrating food service staff with special-edition hats. "Foodie Fest brings joy, flavor and a sense of celebration into the cafeteria, creating an experience that reflects the passion our associates bring to their work every day," says CEO Amy Shaffer.

White Castle CMO Jamie Richardson discusses the brand's marketing strategies, loyalty programs and recent developments in an interview at the Possible Conference. Richardson emphasizes the advantages of being a family-owned business, such as taking a longer view and maintaining a strong company culture. Richardson also highlights the importance of relevance in marketing, particularly in reaching younger generations through social media and product innovation.

KFC CEO Scott Mezvinsky is working to revitalize the brand in the US by focusing on modernization and consumer relevance. Under his leadership, KFC has launched the "Kentucky Fried Comeback" campaign, emphasized innovation with the Saucy by KFC concept, and introduced new products and sauces. The chain has also transformed its popular $10 Tuesday offer into a new weekday promotion called "Bucket of the Day" in response to ongoing consumer demand for affordable meal options amid high inflation and gas prices.

Farro, a nutritious grain similar to brown rice, offers plant-based protein, fiber and micronutrients such as magnesium and potassium, which support heart health, digestion and weight management, according to registered dietitian Jennifer Lefton. Its low glycemic index and fiber content make it a beneficial addition to diets, potentially aiding in blood sugar control and reducing the risk of chronic diseases.

The latest episode of the Food Safety Five podcast examines the threat of emerging foodborne pathogens, including rare Salmonella strains, hybrid E. coli, and drug-resistant Shigella. Experts discuss how these unusual and newly identified microbes are challenging traditional food safety practices and underscoring the need for vigilant monitoring and updated prevention strategies.

Chef Marcus Samuelsson's New York City seafood eatery Hav & Mar operates a year-round zero-waste kitchen, where every team member is encouraged to creatively repurpose food scraps and minimize waste. Chef Fariyal Abdullahi, tasked by Samuelsson to prioritize sustainability, leads by drawing on her Ethiopian upbringing and culinary training to foster a zero-waste ethos throughout the restaurant. From transforming onion skins into a smoky ash seasoning to partnering with Afterlife Mushrooms to compost food waste and buy back mushrooms grown from it, the restaurant integrates sustainability into every aspect of its operations.

Cafe Bolita, a new restaurant in Berkeley, Calif., is gaining attention for its artisan masa made from heirloom corn. Owner Emmanuel Galvan, who previously worked in San Francisco's restaurant industry, uses traditional nixtamalization to create masa for tortillas, tamales and other Mexican dishes. The restaurant sources 13 types of corn from small farmers in Mexico, each bringing its own unique color and flavor profile to the masa. Galvan's commitment to quality has attracted other restaurants as clients, though he has limited wholesale to focus on Cafe Bolita.

Moral clarity must be a guiding principle within organizations, writes senior communications advisor John Baldoni, who notes that by clearly defining what is right and wrong, leaders establish expectations for employee conduct and create an ethical culture. This clarity, rooted in character and reinforced by leadership actions, helps employees understand the standards to which they are held, creating an environment where moral behavior is valued and expected, Baldoni writes.