As we head into peak season for sweet treats, ensure that customers who eschew dairy can indulge, too. Need some inspiration? Consider these five recipes a starting point.
Scratch-made fruit sorbets make for a refreshing end to a meal. Since berries don’t always come in with consistent sweetness levels, a puree serves as the base for this version.
From day-to-day dining to Diwali, Chef Rajeev Patgaonkar, CEC, AAC, HGT, has forged a culinary path that’s allowed a generation at Michigan State University to experience the truly fascinating flavors of Indian cuisine and given Indian students and faculty at taste of home.
The foodservice provider recently held its 8th annual Stop Food Waste Day. Here’s a deep dive into this year's events and a look at how the small sustainability event became a global movement.