Daniela Sirtori

4 days ago | dailyherald.com | Daniela Sirtori |Rachel Phua |Michael Hirtzer

Gabriel Freeman, left, and Jeff Creswell prepared dishes featuring American products, ranging from Wisconsin trout to Chicago-made chorizo. Jamie Kelter Davis/Bloomberg On a recent weekday morning in downtown Chicago, chefs inside a test kitchen prepared a five-course meal featuring tostada verde with jalapeño Gouda and trout on focaccia. The chefs usually cook these spreads to help customers of Sysco Corp., the largest U.S. restaurant supplier, create or tweak menu items.

5 days ago | seattletimes.com | Michael Hirtzer |Rachel Phua |Daniela Sirtori

On a recent weekday morning in downtown Chicago, chefs inside a test kitchen prepared a five-course meal featuring tostada verde with jalapeño Gouda and trout on focaccia. The chefs usually cook these spreads to help customers of Sysco, the largest U.S. restaurant supplier, create or tweak menu items. These days, they’re also coaching eateries on substitutes for imported ingredients hit by President Donald Trump’s tariffs. That’s why the Gouda cheese came from Wisconsin instead of Europe.

5 days ago | arkansasonline.com | Daniela Sirtori |Rachel Phua

Let us read it for you. Listen now. Your browser does not support the audio element. On a recent weekday morning in downtown Chicago, chefs inside a test kitchen prepared a five-course meal featuring tostada verde with jalapeño gouda and trout on focaccia. The chefs usually cook these spreads to help customers of Sysco Corp., the largest U.S. restaurant supplier, create or tweak menu items.

1 week ago | adn.com | Daniela Sirtori |Rachel Phua |Michael Hirtzer

On a recent weekday morning in downtown Chicago, chefs inside a test kitchen prepared a five-course meal featuring tostada verde with jalapeño gouda and trout on focaccia. The chefs usually cook these spreads to help customers of Sysco Corp., the largest U.S. restaurant supplier, create or tweak menu items. These days, they’re also coaching eateries on substitutes for imported ingredients hit by President Donald Trump’s tariffs. That’s why the gouda cheese came from Wisconsin instead of Europe.

1 week ago | chicagobusiness.com | Daniela Sirtori |Rachel Phua |Michael Hirtzer

On a recent weekday morning in downtown Chicago, chefs inside a test kitchen prepared a five-course meal featuring tostada verde with jalapeño gouda and trout on focaccia. The chefs usually cook these spreads to help customers of Sysco Corp., the largest US restaurant supplier, create or tweak menu items. These days, they’re also coaching eateries on substitutes for imported ingredients hit by President Donald Trump’s tariffs. That’s why the gouda cheese came from Wisconsin instead of Europe.