Tag: menu development

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We grow herbs in decorative containers indoors. We place the containers in retail or servery locations where customers can see the herbs being used in display cooking stations.

Eric Cartwright, executive chef of campus Dining Services, has created this mash-up of breakfast and pasta.
Aatul Jain, operations manager & chef, says this chili con carne lasagna recipe has been designed with easily available, ready

Dawn Aubrey has made a difference at the University of Illinois by guiding staff to create specialty restaurants and pushing departments to become leaders in sustainability.

When you pair chocolate with a mini format, you have a winning combination—both are current trends in the dessert arena, according

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