Adversity Prompts Local Restaurants to Innovate Chefpanzee Blog BY Indu Sudhakar Blog Home Individuals and businesses alike have experienced huge losses due to the COVID-19 pandemic. Small restaurants, who normally function on thin margins, were hit especially hard by...
An Empanada by Any Other Name Chefpanzee Blog BY CALEB ASKINS Blog Home Who doesn’t love a good empanada? Empanadas are believed to have originated in Persia around 100 BC. It is possible to have originated even further back in Mesopotamia. Inhabitants of that...
What The Truck Is Senegalese Food? Chefpanzee Blog BY INDU SUDHAKAR View Senegalese Menu Don’t know what Senegalese food is? Don’t be so hard on yourself— we didn’t know either at first. But that’s the great thing about Salt Lake City’s burgeoning gastronomic scene;...
How A Culinary School is Powering the Economy of a Guatemalan Village Chefpanzee Blog Home About a year ago today, we left Utah to spend a few months in a little Guatemalan village called Santa Cruz La Laguna. It is a colorful town, right on the coast of Lago de...
How Chefpanzee is Disrupting the Food Delivery Status-Quo Chefpanzee Blog Blog HomePlace Order Disrupting the Food Delivery Industry – How Founders Indu Sudhakar and Caleb Askins Launched the Next Big Thing! Follow the global inspirations of Indu Sudhakar and...
Interview with Co-Founder Indu Sudhakar Chefpanzee Blog Blog HomePlace Order Co-Founder Indu Sudhakar with (left to right) Chef Roody, Co-Founder Caleb Askins, and Chef Jesus at a Chefpanzee tasting event. Interview with the Co-Founder of Chefpanzee: Indu Sudhakar...
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Ginger Juice with Pineapple and Mango
A twist on traditional Senegalese Thiou, this features curry spices for extra flavor. Comes with your choice of chicken, fish, lamb or enjoy vegan.
Grilled Senegalese Fish Seasoned with Onions, served with your choice of Rice, Cous Cous or Fried Alloco (Plantains)