chefs

chefs council menu directions
FoodService Director’s Chefs’ Council shared valuable insights at MenuDirections 2016. Here are six ideas to steal from the five panelists.
From unconventional spins on vegetables to new ways to deliver customization, these are the ideas we will long remember from this year's culinary conference...
Noncommercial foodservice honored its best this week at MenuDirections, Foodservice Director’s annual conference on culinary trends. Here's a recap...
The Utah Valley University student received the highest overall score from the American Culinary Federation.
Nashville hot chicken, a regional favorite, also has been on the bucket lists of food lovers visiting the Music City. Now it has flocked to other locales.
Isao Yamada will teach more than 20 chefs how to prepare a nutritious style of Ichiji Sansai, a Japanese dish.
Hoover City Schools plans to add some spice to its lunch menu after participating in a demonstration led by Chef Garrett Berdan.
The program seeks to help students eat well and prepare healthy meals by educating them on nutrition, cuisine, farming and art.
Drexel University’s Good Food Flats will feature a food lab, a commercial kitchen, a pop-up restaurant and an incubator to grow produce.
In order to continue delivering on display cooking's wow factor, operators are bringing different pieces of equipment into the consumer's view...

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