We partnered with Freecycle to encourage employees to bring in no-longer-needed items to win a chance for a farm-to-fork cooking class with our chefs. Everyone who participated was entered into a raffle to win the class. For the class the chefs instructed the lucky winners on how to make homemade pasta doughs and classic sauces to go with them.
What's New
As part of our ongoing Signature Series, we asked operators to share their signature bread recipes, including two versions of cinnamon rolls, multigrain rolls and focaccia.
Industry News & OpinionView All
The Law Refectory Café will leave Duke’s campus June 30.
Managing Your BusinessView All
Students at the University of Pittsburgh have bagged plastic bags, reducing usage by 80% in just one month.
Ideas & InnovationView All
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