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Chef’s Table By
Michael Formichella
Chef Michael Formichella is president and co-owner of Chella Foods.
February 23, 2024
| Approaching the Jetson Era
November 24, 2023
| Creativity: The day after Thanksgiving
October 27, 2023
| Bacon lardons: What's not to like?
August 25, 2023
| How labor shortages and robotics are changing our industry
July 28, 2023
| The Implications of California's Best Buy and Use-By Date Law on Food Waste
July 7, 2023
| The passing of one of the great ones
May 26, 2023
| AI and the meat industry
April 28, 2023
| Evolving meat industry: What's next?
March 24, 2023
| Animal welfare in the meat industry
November 18, 2022
| Part two: Cultural appropriation – cooking other peoples’ food
November 4, 2022
| Cultural appropriation – cooking other peoples’ food
October 21, 2022
| Something to soothe your soul
October 7, 2022
| A different point of view
August 26, 2022
| Adapting to change
August 12, 2022
| Musing on chicken
July 29, 2022
| Dog days of summer
July 15, 2022
| Simple summertime grilling tips
July 1, 2022
| Time to do with less
June 17, 2022
| Time to do with less
May 6, 2022
| My Yucatan experience
April 22, 2022
| The trials and tribulations of the American Dream
April 8, 2022
| The highs and lows of customer service
March 25, 2022
| Springtime lamb
March 11, 2022
| Are you looking for a new trick pony?
February 25, 2022
| Food puzzles and mash-ups
February 11, 2022
| Bridging the Great Divide
January 28, 2022
| Best score of the new year
January 14, 2022
| Reforming our food systems
December 31, 2021
| Sharing holiday traditions
December 17, 2021
| What’s in store for 2022?
December 3, 2021
| Raising your game
November 19, 2021
| Innovative fusion, tradition or convenience?
November 5, 2021
| Stocking up
October 8, 2021
| Autumn muse
September 10, 2021
| Are we what we eat?
August 27, 2021
| National Restaurant & Bar Vax Alliance
August 13, 2021
| Meeting consumer demands of the day?
July 30, 2021
| Meeting consumer demands of the day? (Updated)
July 16, 2021
| The marvels of swine
July 2, 2021
| The front line
June 18, 2021
| Stewardship of all
June 4, 2021
| Support local? Or buy national?
May 21, 2021
| The battle between animal protein vs. plant-based
May 7, 2021
| Making the grade or just greed?
April 9, 2021
| Food: Hunger, Insecurity & Waste
March 26, 2021
| On the lamb
March 12, 2021
| A year gone by …
February 26, 2021
| Restaurant relief = meat industry growth
February 12, 2021
| Do consumers still want organic?
January 29, 2021
| COVID fatigue and comfort foods
January 15, 2021
| Great BBQ memories
January 1, 2021
| Looking ahead, and a 2,000-year-old duck
December 18, 2020
| What will 2021 have in store for us?
December 4, 2020
| Are blended proteins on your radar this year?
November 20, 2020
| A different kind of Thanksgiving
November 6, 2020
| Would you like that medium rare?
October 9, 2020
| Can we detect and protect better?
September 25, 2020
| The emotional state of eating
September 11, 2020
| Another fall season
August 28, 2020
| A change in buying habits
August 14, 2020
| Schooled
July 31, 2020
| Reopening our schools
July 17, 2020
| Demand rises
July 3, 2020
| Supply chain breakdown or hiccup?
June 23, 2020
| From my vantage point
June 5, 2020
| America’s restaurants, part two
May 22, 2020
| America's eateries: The long road ahead (Part one)
May 8, 2020
| Reflections and hope
April 24, 2020
| Our food, is it safe?
April 10, 2020
| Restaurant addiction
March 27, 2020
| Make the best of an unprecedented situation
February 28, 2020
| Get your fill
February 14, 2020
| Food as medicine
January 31, 2020
| Are you willing to work outside of the book?
January 17, 2020
| What's wrapping your meat?
January 3, 2020
| What will we see in 2020?
December 20, 2019
| What will the future bring?
December 6, 2019
| Real innovation or Frankenfood?
November 28, 2019
| Thanksgiving leftovers revitalized
October 25, 2019
| Forgotten fall favorites
October 11, 2019
| Finding a home for the ugly
September 27, 2019
| Why does that taste good?
August 30, 2019
| Tongue and cheek
August 2, 2019
| To cure or not to cure?
July 19, 2019
| Finding balance with food choices
July 5, 2019
| Having a choice…we celebrated
June 21, 2019
| Pay your knowledge forward
June 7, 2019
| Global food waste: Think before you pitch it
May 24, 2019
| How to feed a growing population is not an either-or proposition
May 10, 2019
| Beef patties vs. plant-based patties
April 26, 2019
| Not your ordinary gas station sandwich
March 29, 2019
| Texas Treats
March 15, 2019
| Everyone’s Irish on March 17
March 1, 2019
| Consumer preferences: A deeper dig into the data mines
February 15, 2019
| Select 3A For Ribeye, 2B for Filet Mignon
February 1, 2019
| Changing of the guard
January 18, 2019
| My first bite of bison
January 4, 2019
| Innovation acceleration
December 21, 2018
| Things you might see in 2019
November 23, 2018
| Food for thought
