Training

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When staff return from conferences we have them present what they learned during a staff/team meeting. That way it is like everyone gets a little education as though they all attended the conference...

In my government and military accounts we have a traveling chef program, which offers good experience for my chefs to get out and see other operations. I have the chefs do a chef’s table...

Culinary education is important and must be ongoing. To enhance our staff, our director of culinary has a newsletter that he sends out every week to educate everyone. Even I learn something new!

We have student culinary and dietary interns work on reducing fats and sodium in recipes. We also have them support educators and help with the rollouts of programs. 

We have a partnership with a local grocery store. We have a class with community members where we tour the grocery store and purchase items. We then use the store’s test kitchen to prepare...

I use Glo Germ, a product that glows under a black light. I have one person put on lotion and another put on the powder. They shake hands and touch things and it gives a visual of how germs spread...

As part of an initiative to bring staff members together over noteworthy topics such as diversity in the workplace, we are offering a series of Innovation Luncheons. This monthly webinar lunch aims...

Our all-employee meetings had become formulaic and, frankly, boring. We decided to use the Pecha Kucha format to liven up the presentation. Each manager developed a program using 20 slides, which...

When chefs come in for Chefs Move to Schools, the first visit is for them to be introduced and observe the operation. They can’t make comments or wear chef’s coats. The second...

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