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 07, 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 04, 2022 | Cultural appropriation – cooking other peoples’ food
October 21, 2022 | Something to soothe your soul
October 07, 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 01, 2022 | Time to do with less
June 17, 2022 | Time to do with less
May 06, 2022 | My Yucatan experience
April 22, 2022 | The trials and tribulations of the American Dream
April 08, 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 03, 2021 | Raising your game
November 19, 2021 | Innovative fusion, tradition or convenience?
November 05, 2021 | Stocking up
October 08, 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 02, 2021 | The front line
June 18, 2021 | Stewardship of all
June 04, 2021 | Support local? Or buy national?
May 21, 2021 | The battle between animal protein vs. plant-based
May 07, 2021 | Making the grade or just greed?
April 09, 2021 | Food: Hunger, Insecurity & Waste
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 01, 2021 | Looking ahead, and a 2,000-year-old duck
December 18, 2020 | What will 2021 have in store for us?
December 04, 2020 | Are blended proteins on your radar this year?
November 20, 2020 | A different kind of Thanksgiving
November 06, 2020 | Would you like that medium rare?
October 09, 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
July 31, 2020 | Reopening our schools
July 03, 2020 | Supply chain breakdown or hiccup?
June 23, 2020 | From my vantage point
June 05, 2020 | America’s restaurants, part two
May 22, 2020 | America's eateries: The long road ahead (Part one)
May 08, 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 03, 2020 | What will we see in 2020?
December 20, 2019 | What will the future bring?
December 06, 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 02, 2019 | To cure or not to cure?
July 19, 2019 | Finding balance with food choices
July 05, 2019 | Having a choice…we celebrated
June 21, 2019 | Pay your knowledge forward
June 07, 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 15, 2019 | Everyone’s Irish on March 17
March 01, 2019 | Consumer preferences: A deeper dig into the data mines
February 15, 2019 | Select 3A For Ribeye, 2B for Filet Mignon
February 01, 2019 | Changing of the guard
January 18, 2019 | My first bite of bison
January 04, 2019 | Innovation acceleration
December 21, 2018 | Things you might see in 2019
December 07, 2018 | Authentic Mexican treats
November 23, 2018 | Food for thought
October 26, 2018 | Oh, those bones
October 12, 2018 | Low-cost food
September 14, 2018 | What’s your BBQ heat fancy?
August 17, 2018 | Better Health: Food vs. Pills
August 03, 2018 | Food for thought …
July 20, 2018 | Pizza: Beyond sauce and cheese
July 06, 2018 | Red, white and blue celebrations
June 22, 2018 | Mindful Waste (part two)
June 08, 2018 | Keeping pace (part one)
May 25, 2018 | Friendly fermentation
May 11, 2018 | American gluttony
April 13, 2018 | Food blackmail: Are we at risk?
March 30, 2018 | Moments of clarity
March 05, 2018 | To change or not to change? Today's quandary
February 16, 2018 | Shifting dining habits; It’s not your daddy’s food hall
February 02, 2018 | Just clucking around
January 19, 2018 | What will the New Year bring?
December 22, 2017 | Hot or Not: 2018
December 08, 2017 | Pet food for thought
November 24, 2017 | Slaughterhouses 2.0 – Ready, Set, Action …
November 10, 2017 | Playing for keeps in the mid-sized marketplace
October 27, 2017 | Layering flavors for fall
October 13, 2017 | Real or fake news?
September 29, 2017 | What would you do?
September 15, 2017 | Mother Nature's wrath
September 01, 2017 | GMO’s and our future
August 04, 2017 | Protein - for better health
July 21, 2017 | Duck, Pork and Cherries
July 07, 2017 | Craving the 'Que'
June 16, 2017 | Am I curing or fermenting?
June 02, 2017 | The evolution of dinner on the go
May 19, 2017 | Road trip dining
May 05, 2017 | The organic movement continues
April 21, 2017 | The Vegas Strip
April 07, 2017 | Why should manufacturers focus on millennials?
February 24, 2017 | Questions of origin: Does this matter to you?
February 10, 2017 | Bacon crisis, what? Truth or misinformation
January 27, 2017 | Presidential meals past and present
January 13, 2017 | A simple form of time travel
December 30, 2016 | Reflections on 2016 and looking ahead
December 16, 2016 | What’s your Christmas dinner?
December 02, 2016 | Hot, hot, hot
November 18, 2016 | Post-election stress eating
November 04, 2016 | Grab and go
October 21, 2016 | Paradigm shift
October 07, 2016 | Veal: Fork-tender and guilt-free — maybe, maybe not?
September 23, 2016 | The great chicken divide
September 09, 2016 | The daily burn (Part 2)
August 26, 2016 | The daily burn (Part 1)
August 12, 2016 | A quick retrospective look
July 29, 2016 | Talking turkey
July 15, 2016 | Millennials-XY&Z
July 01, 2016 | Don't knock it 'til you try it
June 17, 2016 | A tender approach
June 03, 2016 | High altitude beef
May 06, 2016 | What is the best grilling steak?
April 22, 2016 | What is your favorite snack?
March 25, 2016 | Do we need a new flavored bacon?
March 11, 2016 | Carolina gold
February 26, 2016 | A changing landscape
February 12, 2016 | What’s purple, green and gold and raises a billion dollars?
January 29, 2016 | Urban farm animals
January 15, 2016 | Who should take the blame?
January 01, 2016 | Looking ahead: 2016
December 18, 2015 | A blending of land and sea
December 04, 2015 | Vision quest
November 20, 2015 | The many ways of the world
October 30, 2015 | Challenges dealing with age and medical issues
October 16, 2015 | Swine alternative
October 02, 2015 | Aging effects on taste
September 18, 2015 | Unexpected BBQ treat
September 04, 2015 | Food wastelands
August 07, 2015 | Insights from a legend
July 24, 2015 | Eyes wide open
July 10, 2015 | Breaking beef and pork down
June 26, 2015 | Food...a lifestyle choice
June 12, 2015 | The quest for excellence
May 29, 2015 | One farmer’s battle
May 15, 2015 | To the untrained eye…
May 01, 2015 | A storm brewing on the horizon
April 17, 2015 | Just how savvy are you?
April 10, 2015 | Step aside, mystery meatloaf
April 03, 2015 | Spot poll: Lamb, Ham or...?
March 13, 2015 | Jumping on the offal wagon
March 06, 2015 | Depends which way the wind blows
February 27, 2015 | What’s really in your pantry?
February 20, 2015 | Cannabis cuisine
February 13, 2015 | Integrity, Innovation, and Ramen
January 09, 2015 | Connecting the food chain dots
January 02, 2015 | Looking ahead for 2015
December 26, 2014 | Curb that savage beast within…
December 19, 2014 | Will you be “pigging” out for the holidays?
December 12, 2014 | Giving a helping hand
December 05, 2014 | How little they know
November 28, 2014 | Was that really a twenty-minute meal?
November 21, 2014 | Cider-brined turkey
November 14, 2014 | A Thanksgiving to remember — Part 2
November 07, 2014 | A uniquely American tradition (part 1)
October 31, 2014 | The other bacon
October 24, 2014 | Does what you eat affect your longevity?
October 17, 2014 | Transparency: “Just ask”
October 09, 2014 | Korean influence on American cuisine
September 26, 2014 | Companies look beyond domestic
September 12, 2014 | Salt: How much is too much?
September 05, 2014 | High-risk food: Is it really worth it?
August 29, 2014 | What’s up, Doc?
August 22, 2014 | The sub standard
August 15, 2014 | Who gets hurt by Russian meat ban?
August 08, 2014 | Tubular Delight
August 01, 2014 | Speaking Spanish
July 25, 2014 | A dying breed…quality customer service
July 11, 2014 | Farming in 2014: What lies ahead?
July 04, 2014 | Creative toppings and treatments...
June 27, 2014 | Food cravings and chicken fried steak
June 20, 2014 | Replicating flavors from memory
June 13, 2014 | Pizza and beyond…
May 30, 2014 | Goetta? Got it? Good!
May 23, 2014 | Food as Medicine
May 02, 2014 | Concerned about antibiotics in your food?
April 25, 2014 | Prime beef vs. CAB
April 18, 2014 | Meeting consumer demands
April 11, 2014 | On high: beef prices
April 04, 2014 | Bacon, Bacon, and more Bacon
March 28, 2014 | Animal welfare: A moral obligation
March 21, 2014 | Food and our moods
February 28, 2014 | Balanced values
February 14, 2014 | Authentic flavors
February 07, 2014 | Wing mania
January 31, 2014 | The cold chain
January 24, 2014 | How much would you pay for a steak?
January 03, 2014 | What’s Hot for 2014?
December 20, 2013 | Holiday Thoughts
December 13, 2013 | A walk on the wild side
November 29, 2013 | Early trending for 2014
November 15, 2013 | What is your comfort food?
November 08, 2013 | Our chosen path
November 01, 2013 | Burgers with no boundaries
October 18, 2013 | Easy works, or maybe it's just a crock
October 11, 2013 | Is the Government shutdown affecting you?
October 04, 2013 | One of the best bacon, egg and sausage combos ever
September 27, 2013 | Innovate or duplicate?
September 20, 2013 | It's a brave new world
September 13, 2013 | Not even close to what it used to be…
September 06, 2013 | Breaking point
August 30, 2013 | The American food industry
August 23, 2013 | What does local mean to you?
August 16, 2013 | Interesting exercise
August 09, 2013 | Rent a chicken
August 02, 2013 | Moments of wonder
July 12, 2013 | A new twist on fried chicken
June 28, 2013 | Super food for beef
June 14, 2013 | What do you think?
May 31, 2013 | Coming full circle
May 24, 2013 | The BBQ trail (part two)
May 17, 2013 | BBQ…just getting hotter (Two part series)
May 10, 2013 | Seas of smoky goodness
May 03, 2013 | A single, united voice
April 26, 2013 | Protein and suds
April 19, 2013 | What is the next generation rub?
April 12, 2013 | Opposite ends of the spectrum
March 29, 2013 | Holiday Traditions (UPDATED)
March 15, 2013 | Pork: A sign of the times
March 08, 2013 | Burger Quest, part 2
February 22, 2013 | Amazing food memories
February 15, 2013 | Wet aging vs. dry aging
February 08, 2013 | Local Sourcing (UPDATED)
February 01, 2013 | No wings… say it isn’t so?
January 25, 2013 | Relatable issues
January 18, 2013 | The Forbidden Protein
January 11, 2013 | Do you sacrifice quality for ease of use?
January 04, 2013 | Reflections of 2012 & looking ahead to 2013
December 28, 2012 | Whom do you trust?
December 14, 2012 | Christmas dinner challenge
December 07, 2012 | Insights on public information
November 30, 2012 | Holiday choices
November 23, 2012 | With a little extra effort
November 16, 2012 | Talking turkey
November 09, 2012 | The road ahead of Sandy: Part two
November 02, 2012 | The road ahead of Sandy: Part one
October 26, 2012 | The five second rule
October 18, 2012 | Who's to blame? Answers — got any?
October 05, 2012 | Farm-to-fork celebration (part two of Hog Heaven)
September 28, 2012 | Farm to fork: A weekend in hog heaven (part I)
September 14, 2012 | New marketing perceptions
September 07, 2012 | Seeking truthful insights
August 31, 2012 | Health and wellness
August 24, 2012 | Budget-friendly protein
August 17, 2012 | Keeping an open mind — part two of two
August 03, 2012 | Keeping an open mind — part one of two
July 27, 2012 | What does the drought mean for you?
July 20, 2012 | Nasty little bacteria
July 13, 2012 | Growth hormones and their use
July 06, 2012 | Wood vs. charcoal
June 29, 2012 | Knowing your food
June 22, 2012 | The science behind the art
June 08, 2012 | Beyond just crispy bacon
June 01, 2012 | Not your average hospital food
May 25, 2012 | Three foods that define your culinary personality
May 18, 2012 | Twisted chicken
May 11, 2012 | New spring bounty
May 04, 2012 | New packaging technology
April 20, 2012 | LFTB continued
April 06, 2012 | Jamie Oliver and his misguided views of 'pink slime'
March 30, 2012 | Hope in San Antonio
March 23, 2012 | To bean or not to bean?
March 16, 2012 | They know our choices before we do
March 09, 2012 | A new awareness
March 02, 2012 | Portion control
February 24, 2012 | Prevention is always better than the cure
February 17, 2012 | Farm to fork
February 03, 2012 | On the lamb
January 20, 2012 | Arc de McDonald's: the French love fast food
January 13, 2012 | Good luck food
January 06, 2012 | What's the attraction?
December 30, 2011 | Market shifts
December 23, 2011 | A holiday wish
December 16, 2011 | Crystal ball for 2012
December 09, 2011 | Thoughts for 2012
December 02, 2011 | Fur-ocious figures: No recession in pet land
November 25, 2011 | What to do with leftovers
November 18, 2011 | Be thankful, be kind
November 11, 2011 | Man's best friend
November 04, 2011 | Tongue and maybe even cheek
October 28, 2011 | Bait and switch
October 21, 2011 | What's next?
October 14, 2011 | Some like it hot
October 07, 2011 | What we watch
September 30, 2011 | What does it take to make quality food?
September 23, 2011 | Better standardization of child nutrition
September 16, 2011 | Remembering September 11
September 09, 2011 | What makes a great steak
September 02, 2011 | Wet or dry?
August 26, 2011 | Pro- or con-cloning?
August 19, 2011 | A day to forget
August 12, 2011 | Animal welfare and product quality
August 05, 2011 | Waste not, want not
July 15, 2011 | To add-in or not?
July 08, 2011 | Global awareness
June 17, 2011 | What's important to you?
June 10, 2011 | To grill or not to grill
May 13, 2011 | What is American cuisine?
May 06, 2011 | Emotional connection
April 29, 2011 | You get what you don't pay for
April 22, 2011 | Thoughts Spring to mind
April 15, 2011 | The new 'new'
April 08, 2011 | How much are we programmed?
March 25, 2011 | Why do we care?
March 18, 2011 | Simple and comforting
February 25, 2011 | Cured meats and culture
February 11, 2011 | Super Bowl aftermath
February 04, 2011 | Waste in America
January 28, 2011 | All-American bacon mania weekend
January 21, 2011 | Brand vs Brand X
January 14, 2011 | Bigger and badder
January 07, 2011 | What's in store for 2011?
December 31, 2010 | Guessing game
December 24, 2010 | Change the manufacturers' landscape
December 17, 2010 | An old-fashioned holiday
December 10, 2010 | His spirit lives on
December 03, 2010 | Frugality: the new norm?
November 26, 2010 | Beyond the soup bowl
November 19, 2010 | Talking turkey
November 12, 2010 | To brine or not to brine?
November 05, 2010 | Where the wild things are
October 22, 2010 | A slice of heaven
October 15, 2010 | Trend shifts
October 08, 2010 | Cashing in on ‘cocooning’ effects
October 01, 2010 | Coastal observations
September 24, 2010 | The future of food production
September 17, 2010 | Got my goat
September 10, 2010 | A broad (fat) view of the United States
September 03, 2010 | What a waste
August 27, 2010 | Taking a concession stand
