Inspiration and Information for your Tabletop

This beautiful sea bass plating is from Matthew Tillman, chef at the Myers Park Country Club in Charlotte, North Carolina.

When you stop and think about it, you could argue that no industry has changed as much as foodservice in the last 15 years.

The phrase “it’s all about the food” is often used when discussing the end goal of chefs, restaurant owners, or food and beverage directors. And while it is all about the food in most culinary circles, it certainly isn’t only about the food.