Watching chefs perform and learn

I’m up in Amherst all this week attending the 17th annual Culinary Conference hosted by the University of Massachusetts at Amherst. More than 120 chefs, almost all from colleges and universities, gather to learn from restaurant chefs and from each other new ideas for bringing more flavor and value to their customers.


The military as business

I had an interesting and engaging interview Monday morning with George Miller, retired U.S. Air Force veteran, current chief of food and beverage operations for the Air Force, and current IFMA Silver Plate winner in the Specialty Foodservice category. It was the kind of interview where you just turn on the tape recorder and sit back and listen.

Senior living company promotes healthy eating, camaraderie with nationwide cooking competition. BRENTWOOD, Tenn.—Brookdale Senior Living recently launched its Ultimate Chef America culinary co...

ACF award brings spotlight to chef’s efforts at LTC facility. LAKEWOOD, Colo.—When the American Culinary Federation recognized Michael DeGiovanni, executive chef for MorningStar Senior Liv...

I spent a very interesting time last week at the 16th annual Chef Culinary Conference at the University of Massachusetts. More than 100 college and university chefs gathered to hang with and learn from an eclectic group of restaurant chefs and chef-instructors from Johnson & Wales University.

We can add Rachael Ray’s name to the list of celebrity chefs who thinks she can make school lunch better.

Greetings from Santiago, Chile. I'm traveling with a group of food writers and editors—and one chef—on a culinary tour sponsored by the Chilean Fresh Fruit Association. I'll be sharing photos, stories and, I hope, some videos upon my return. As I write this, I've just returned from an interesting afternoon tour of Santiago, which began with lunch at Donde Augusto in Santiago's famed Mercado Central.

Where I grew up, we had a legendary middle school teacher who drilled this mantra into each generation of students: “The more you know, the more you know you don’t know.” No one models this philosophy better than three Certified Master Chefs whom I am lucky to call my friends.

Who has been hired, retired and promoted.

Joe Eidem proves healthcare foodservice ‘has come a long way’ with national award. The perception of “healthcare foodservice” has steadily changed thanks to the professionalis...

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