chefs

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.
the lunch witch book
Deb Lucke provides a bit of levity for FSDs in her latest graphic novel, “The Lunch Witch,” which compares making potions to lunch ladies cooking.
In order to continue delivering on display cooking's wow factor, operators are bringing different pieces of equipment into the consumer's view...
Chis Burkhardt, director of Child Nutrition & Wellness at Lakota Local school District is one of the recipients.

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