Northwell Health, New York's largest hospital network with 28 hospitals, has significantly improved the quality of its hospital food under the leadership of Bruno Tison, vice president of food services and corporate executive chef, who hired five Michelin-starred chefs. This shift has transformed patient meals from poorly rated dishes to gourmet options like seared scallops and lobster linguine, addressing longstanding complaints about hospital food quality.

Ken Arnone, corporate chef at Colavita, Certified Master Chef and former Culinary Institute of America professor, emphasizes the importance of sourcing high-quality ingredients to create signature menus that attract repeat guests. In this interview, Arnone discusses the importance of authenticity and practicality in Colavita's product line, the profitability of using premium ingredients and trends in Italian-inspired dishes. "When you source with intention, it shows in every bite, and that's exactly what brings people back," Arnone says. "At Colavita, we've built our entire philosophy around the idea that great cooking starts before you ever turn on the stove."

Orion by Alex Webb in Wimbledon has been awarded two AA Rosettes for culinary excellence, recognizing its exceptional cooking, consistency and outstanding dining experience. "We're passionate about what we do at Orion, and to have that recognised by the AA is incredibly rewarding," Webb says. The restaurant, known for its French-inspired, British seafood-led menu, has become a community favorite for its quality and seasonal ingredients.

Kelowna, B.C., as Canada's first UNESCO City of Gastronomy, has attracted chefs such as Sandrine Raffault, Patrick Gayler, Mark Filatow, Roger Sleiman and Neil Taylor, who highlight the region's culinary potential. Raffault, a third-generation chocolatier, has expanded her French patisserie amid Kelowna's growth, while Gayler creates bottle-forward menus at Mission Hill Estate Winery. Filatow farms his own yard for Waterfront Wines Restaurant, and Sleiman sources ingredients from local farms for Old Vines at Quails' Gate Estate Winery. Taylor, drawn by the potential of CedarCreek Estate Winery, infuses dishes with local aromas at Home Block Restaurant.

Radishes, a member of the cruciferous vegetable family, offer several health benefits, including antioxidant properties that help reduce inflammation and protect against certain cancers, according to registered dietitian Cynthia Sass. They are low in calories, making them a good option for weight management. Radishes also support blood sugar control by enhancing antioxidant defenses and reducing glucose absorption. Despite their benefits, consuming radishes in moderation is advised to avoid potential dips in blood sugar levels.

A Trump administration plan to lower tariffs on beef imports and sell the meat at a discount has raised concerns about food safety and the impact on domestic producers. The US Cattlemen's Association and Sen. Pete Ricketts, R-Neb., have warned the plan could introduce lower-quality meat into the US market and overwhelm food inspection systems. The plan comes amid a surge in foodborne illnesses and a recent recall of Argentine beef.

Cape Town's East City has transformed from an industrial zone into a culinary hub, driven by restaurants such as Belly of the Beast and Galjoen that embrace New Cape cuisine. This style reinterprets South African traditions with contemporary techniques, focusing on local ingredients and sustainability.

In high-stakes situations like job interviews or major negotiations, our ability to accurately read a room actually diminishes, writes Pamela Meyer, an author and founder and CEO of Calibrate, who notes that stress triggers a "threat" response, narrowing our attention and making us prone to tunnel vision. Meyer recommends preemptive strategies such as treating room reading as a meditative practice, focusing on others' comfort and addressing personal anxieties before entering the room to counteract the distorting effects of high stakes.

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.