Chef James Bickmore-Hutt

Corporate Chef


Chef James Bickmore-Hutt has utilized a lifetime of travel and residence in multiple countries to shape and expand his love of food, both authentic and on trend. Working around the world in the foodservice and research and development industries has allowed James to develop an appreciation for delicious food and consistent process of production. In collaboration with Lentils.org, he is excited to help find more varied and delicious applications of the Pulse family in the changing diets of the American market. 



The ingredients and flavors trending at independent restaurants often inspire menu ideas at more mainstream operations. To track what’s happening now in food and beverage, Technomic examined more than 50 menus from indies across the U.S., ranging from food trucks to fine-dining destinations.

Despite a historic drop in unemployment, foodservice operators enjoyed a slight slowdown in employee turnover midsummer, with the data signaling the dawn of a trend rather than a pause from years of acceleration, according to new research.

In a departure from its fast-casual roots, Toronto-based Freshii introduced its own school lunch program for the 2018 school year.