University of Michigan Senior Executive Chef Justin Lucas has won the gold medal at the 2026 NACUFS Midwest Culinary Competition. Lucas, a Schoolcraft College graduate, practiced his winning dish -- a sophisticated Southern-inspired plate featuring poached catfish, spinach mousseline, white bean ragout, saffron sauce and fried okra -- twice daily in preparation for the event.

The 152nd Kentucky Derby menu at Churchill Downs showcases a diverse selection of dishes that highlight Louisville's local flavors and seasonal ingredients. Guests can expect offerings such as green goddess pasta salad, caprese sandwiches on focaccia, char-grilled short ribs with pomegranate and fennel, and Kentucky BBQ shrimp with fava bean relish. The drink menu features classic Derby cocktails like the Old Forester Mint Julep and the Oaks Lily, incorporating local bourbon and fresh fruit. The menu reflects a blend of tradition and creative culinary twists, emphasizing fresh produce sourced from nearby farms.

Chef Sungchul Shim has realized his dream of opening a restaurant in Times Square with Gui Steakhouse, which uniquely blends Korean flavors and techniques with traditional steakhouse fare. Shim dry-ages steaks and cooks them over a live fire fueled by wood and Korean charcoal, and his menu includes house-made sauces, Korean-accented Caesar salad, and shared noodle and rice dishes. Gui also features Hwaro, a 22-seat chef's counter offering a Korean fine dining experience.

A FutureEd analysis of 39 governors' state of the state addresses found that school nutrition emerged as a newly prominent bipartisan focus in 2026, with 10 governors proposing initiatives ranging from expanding free meal eligibility to removing artificial dyes and highly processed foods from cafeterias. Several governors also referenced the Make America Healthy Again campaign, while a handful of Republican governors proposed restricting candy, soda and energy drinks from federal food assistance programs such as SNAP and Summer EBT.

Dine-in movie theaters are evolving toward upscale, curated dining experiences as traditional models face challenges. Alamo Drafthouse has shifted to QR code ordering, sparking backlash from patrons who prefer the analog experience. Meanwhile, venues like Metro Private Cinema and Cannes Cinema offer high-end, themed dining experiences at premium prices. This trend reflects a desire for unique, in-person experiences despite the financial struggles of the movie theater industry.

Chefs are leaving major cities such as New York and Chicago to open restaurants in smaller towns, driven by high costs, burnout and a desire for a better work-life balance. Randall Restiano and John Poiarkoff opened La Chitarra in Bronxville, N.Y., Joe Cash opened Scoundrel in Greenville, S.C., and Mani Dawes opened Cafe Malou in New Orleans. Chefs say the move allows for creativity, family time and community engagement, although staffing and menu adaptation can be challenging.

Authenticity, empathy and consistence are key skills for leaders to build trust when communicating across their company, says Kristen Garvey, senior vice president of global communications at Waters. "That's at the essence of leadership. You may not know all the answers, but you must still set the tone, role-model the desired behaviors, and set expectations to drive toward a shared goal," Garvey says.

Join ACF COURSE Task Force Chairwoman, Chef LaKisha Harris, March 25 at 2 p.m. ET, as she highlights the vision and mission of the task force. Chef LaKisha will share the work the taskforce is doing to shine a light on the stories of minority chefs and their fight for authenticity in the kitchen. With an acknowledgement of ugly truths, this webinar will demonstrate how chefs can learn from the past to improve the future. Don't miss this opportunity to watch Chef LaKisha share her culinary heritage with a live cooking demo while imparting the idea that we all share one plate, one purpose and one passion. Register now.