Chardee Snoddy says her goal is to make the district’s cafeterias more welcoming and friendly while making food more healthful for students.
We started butchering whole animals in our kitchen. We plan with our staff to make sure [daily] production is done ahead, so we can take a day to butcher.
Deborah Harris and Patti Giuffre confronted challenges facing female chefs in “Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen."...
In his new role, Caveny will focus on the strategic development of brands and strengthening local and national partnerships.
The chef at Green Valley Hospital’s new eatery, Madera Restaurant & Grille, brings more than 20 years of experience in the luxury-hotel business, including four years at The Phoenician Resort in...
Morgan Dockery is switching from cooking at a posh hotel to feeding 20,000 kids every day.
peas shrimp dish
When we want to develop new content for the menus, it is helpful to use one of our action stations to try out new recipes and get customer feedback.
Robert Scheele, who became the dining director at Candle Light Cove in June, has plans to introduce an herb garden that will produce fresh items for the menu.
Cassie Kelsch took home first-place honors at the association's annual conference in Indianapolis...
Three chefs competed in a culinary challenge to create school-meal combinations for new refrigerated vending machines being piloted at Edgewater High School this fall.