Plant-based proteins are growing in popularity. According to the NPD Group, shipments of plant-based protein increased by 20% in 2018. Veggie burgers and other meat substitute options abound. With this increase in plant-based protein options, some may wonder whether chicken is still a relevant menu option. We’re, of course, firmly in camp chicken. Here are just a few of the reasons we believe chicken is — and will continue to be — in high demand on menus across the country.

Whether in restaurants or other foodservice establishments, chefs all strive for one goal: to produce consistent, superior meals for their patrons while staying within budget. But achieving that goal of consistency can be challenging when chefs have their own methods of preparing food and varying priorities. Producing reliably delicious food while still making a profit can be possible only if the staff come together to work as a team.

Here are a few tips for how chefs can better work together to provide consistent, high-quality meals to their patrons.

By now you’ve probably heard us claiming that our CHEF’S CRAFT® sous vide chicken breast fillets are perfectly cooked and flavorful — features that can be attributed to the fact that they are cooked via sous vide. So why is sous vide our preparation method of choice?

Chefs have countless choices to make every day in order to maintain the high standards they’ve set for themselves and their team. The CHEF’S CRAFT® gourmet experience strives to make decisions for chefs easier in one specific way: by offering the best chicken products. That’s what we’ve done with our new sous vide chicken breast fillets.

But why choose our chicken over a raw option? Here are a few advantages that come from using CHEF’S CRAFT® sous vide chicken breast fillets.