The industry that never sleeps
This month, FoodService Director takes a deep dive into catering, from the latest in menus to starting a new program and what happens when an event goes off the rails.
Devein shrimp in a snap
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.