Executive Chef Scot Emerson rapidly assumed leadership of foodservice for the University of Miami football team, building a team under Chartwells Higher Education to ensure players, staff and families are well-fed. Emerson's hands-on approach includes direct coordination with the performance staff, traveling with the team to manage hotel kitchens, and responding quickly to logistical challenges. He emphasizes adaptability and expects his team to thrive in a fast-paced, ever-changing environment to meet the demanding needs of collegiate athletes.

Marwa Anchassi, a chef inspired by her Lebanese heritage, balances culinary innovation with tradition, drawing from childhood memories of flavors like cinnamon, yogurt and lemons. After winning the Future Food Scholarship Competition, Anchassi is now studying at Johnson & Wales University and plans to open a fine-dining restaurant showcasing Lebanese-Italian cuisine.

Portillo's Perks loyalty program has rapidly grown to over 2 million users in its first 10 months, now driving more than 10% of the chain's sales. The program uses a "surprise and delight" approach, offering not just discounts but also exclusive experiences and product previews. In 2026, Portillo's plans to further leverage the program by delivering more personalized offers based on insights gained from user activity to deepen engagement and loyalty.

For Georgia schools, the impact of the new dietary guidelines will be gradual rather than immediate, as districts like Muscogee County plan phased adjustments over several years. Changes such as reduced sugar content and expanded milk options will align with federal reimbursement schedules, but the pace and scope of these changes will depend on each district's kitchen equipment, staffing and funding.

The Protecting Children with Food Allergies Act, signed into law by President Donald Trump, requires school food service staff to undergo yearly training on food allergy management. This bipartisan effort seeks to improve student safety by equipping staff to prevent, recognize and respond to allergic reactions effectively.

Michelle Pogostkin of Symbiotic Cultures, a koji fermentation shop in Seattle, Wash., has created a plant-based pepperoni using salsify and koji, featured at their monthly Amino tasting menu pop-up. The process involves marinating salsify with spices, sous vide cooking, and fermenting with koji to achieve a meaty flavor and chewy texture. Pogostkin also makes a pumpkin garum sauce from pumpkin scraps, adding a unique umami flavor.

GLP-1 medications are leading to noticeable shifts in restaurant menus as more Americans seek smaller, higher-protein meals. Responding to the demand, national chains such as Smoothie King, Olive Garden, Chipotle Mexican Grill, Subway and Shake Shack have introduced GLP-1-friendly options, including reduced-portion entrees and protein-forward menu items.

It's not just children who need to play; leaders need it too, writes INSEAD professor Manfred F. R. Kets de Vries, who argues it is essential for creativity, resilience and innovation, and also supports our ability to cope, imagine and grow. To get the most out of play, Kets de Vries outlines the four Ms to follow, including "Me-time," which means engaging in play for pure enjoyment; "Make-believe," to spur imagination; and "Meaning," to process our emotions.

Join ACF chefs, Michael Thrash and Rocco Paradiso, on Wednesday, Jan. 21, 2026, at 2 p.m. ET, as they explore the ACF 2026 Trends Report and discuss some of the culinary trends we can expect to see grow in the upcoming year. From the continued growth of emerging flavors from around the globe, to the resurgence of afternoon tea, to meat back on the rise and the center of the plate, these chefs will discuss all of trends shaping ACF's featured content for 2026. We hope you'll tune as these chefs kick off the first ACF Chef's Table Webinar of the new year with a conversation around these exciting topics. Register today.

The application is up and live on the website to compete for the title of Chef Educator of the Year at the ACF National Convention in Grand Rapids, Mich.! The deadline to apply is Jan. 31, 2026. Please email competitions@acfchefs.org. Learn more.