Training

shrimp lemon
In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.
ticket stubs
Every week, Acadia's cooks pick an experimental kitchen project to expand their skills, culminating in a Friday contest where they cook a new dish that puts them out of their comfort zone...
customer hospitality performance business
Every week we ask our employees to gather examples of hospitality from outside our industry. We ask them, “How does that make you feel? What are you thinking about?
millennials group
To create cohesiveness, Blue Cross Blue Shield of Texas hires 20, sometimes 40, people at a time.
nose taste buds tongue illustration
Beyond just teaching students about food and cooking in our demonstrations and events, we also teach them how to talk about taste and flavor.
video player
The University of Wisconsin—Milwaukee creates its own training videos. It’s self-directed, because it’s difficult for students to find the time to do that training.
scratch cooking ingredients tools
Loudoun County Public Schools started a culinary academy this summer. A local chef donated her time to teach staff how to make clean soups, sauces and dressings.
black shoes
Because Pueblo City Schools' director of nutrition services started midyear, she took the opportunity to put on a uniform and work one day with each cook...
color spoons
Metal spoons are a great way to skin ginger. However, chef Neela Paniz learned during a demonstration that, in a pinch, plastic works just as effectively.
email computer screen
We do a “Tip of the Day” email for our managers at 7 a.m. Typically, it is job related, or it can be fun. It's a reminder for a given topic or process...

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