Two Providence-area chefs – Nemo Bolin and Benjamin Sukle – are in the running for Food & Wine’s list of the 10 most brilliant up-and-coming chefs. more

In a world of tweets, posts and texts, the face-to-face lunch meeting is still a staple of how business gets done in Rhode Island, according to Dale Venturini, president of the Rhode Island Hospitality Association. more

The description reads like a reality TV show. Teams of culinary students compete to open, manage and cook in their own restaurant. They will be judged by restaurant owners, chefs and culinary professionals. The winner receives cash and the chance to go on to a national competition to win more cash. more

The first taste of spring, at least this spring, is not found in a meadow just coming into bloom, or at dawn on a misty pond with the new season as fresh as the promise of the coming day. more

Cranston Area Career & Technical Center students David Vargus, left, and Terrell Paci, right, prepare their menu starter of pesto grilled toast, homemade fresh ricotta, tomato and onion, topped with honey. They were among 34 students who competed March 28 in the 2nd annual Rhode Island Hospitality Education Foundation ProStart Culinary competition at Warwick’s Radisson Providence Airport Hotel. Students from Exeter Job Corps and William M. Davies Jr. Career & Technical High School will move on to represent the state in a national competition. more

Just a year ago, Stephanie Hebert was a long-term unemployed woman in her mid-20s without a college education or high school diploma – exactly the population at risk for chronic joblessness and public-assistance dependence. more

What is it that when we dine out is both eagerly anticipated and taken for granted? more

There are no brothers now at Scialo Bros. Bakery. The business that’s held a place on Atwells Avenue on Federal Hill in Providence since 1916 has been owned and operated by sisters Carol Scialo Gaeta and Lois Scialo Ellis, who grew up living above the shop, since 1993. more

The big story in food this year may well be the emerging culture of “farm to table.” The movement to bring, or more accurately, bring back the relationship between growers and chefs and home cooks alike as well has matured. more

It happened again. more