The culinary scene is buzzing this year with a series of high-profile pop-ups and residencies. Notable events include a collaboration at Kann in Portland, Ore., featuring Atoboy and pitmaster Bryan Furman; Alinea's 20th anniversary residency at Bellagio in Las Vegas; Burnt Ends in Singapore hosting global chefs; and a unique partnership between Mirazur and Ferran Adrià in France. Other exciting events include Arte Culinaria in Los Cabos, a collaboration between Heard and Akoko in London, and The Datai Chef Series in Malaysia.

Restaurants face potential disruption from OpenTable's new policy, which takes effect April 16 and will require restaurants to use it as their primary platform for reservations management. Operators such as Wolfgang Puck Fine Dining Group and Altamarea Group, which use more than one reservation service to reach a wider group of potential customers, are assessing whether to comply, given the potential costs, retraining and operational overhaul involved.

The Michelin Guide has added 12 restaurants to its California guide, including five in the Bay Area: Dingles Public House, La Cigale, Naides, Wolfsbane and Yeebo Darling. These restaurants, all open for less than eight months, are now "recommended" and could earn a Bib Gourmand or a star later this year. Dingles Public House is noted for British pub fare, La Cigale for French-inspired dishes, Naides for Filipino cuisine, Wolfsbane for a tasting menu and Yeebo Darling for Korean-Taiwanese fusion.

Chartwells Higher Education has partnered with the University of Pittsburgh Athletics Department to launch a Name, Image and Likeness campaign. The pilot campaign focuses on the foodservice provider's "Powered By" menu sponsorship program, allowing student athletes to sponsor performance-focused dining locations or menu items. In addition, student athletes can participate in "Fuel Like a Champion" meal plan campaigns and "Fueled to Win" promotional events.

Researchers from Syringa State Community Research Lab and the Idaho Policy Institute say a $2 million free breakfast program in the Boise School District has significantly improved student well-being and academic performance. The study found a tangible reduction in tardiness, with Taft Elementary seeing a 39% improvement. The program also eliminated the stigma associated with free meals, increasing participation across all demographics.

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Basque cuisine is gaining popularity in the UK, with new restaurants such as Legado in London and Corner Shop in Glasgow attracting attention. The cuisine, known for its combination of haute and hearty dishes, has been embraced by Britons, with restaurants grilling txuleton, turbot and prawns over coals.

Executive Chef Ayesha Nurdjaja of Shukette in New York City has created a vibrant spring salad featuring English peas, sugar snap peas and snow peas, complemented by radishes, red onion and a zhoug sauce. The spicy, aromatic Yemeni-inspired condiment made from fresh cilantro, serrano chile, garlic and olive oil is blended until thick and chimichurri-like, and delivers a vibrant, herbaceous heat that elevates the salad's flavors. It can also be used over grilled meats, seafood or vegetables.

A challenging soccer match for his young daughter taught consultant Billy Dunn, a valuable leadership lesson on offering support instead of automatically criticizing others. The experience taught Dunn the value of restraint, psychological safety and the importance of building trust before providing feedback. Dunn emphasizes that effective leadership is about delivering the right message at the right time, fostering growth through strong relationships.