Not so much websites but I read periodicals like Food and Wine, Sante', Foodservice Today, Plate. These have articles with what's hot behind the lines of today's restaurants.
I will have a look at these websites,I am a chef working in the hotel industry where I see most of the guys tend to get a little bit relax with the same thing they're doing over and over again. I want to stay on top my game.
I recommend the book
"Buffets and Receptions" it will put you back a couple hundred bucks but way worth it
Published bt "Walden"
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