A tale of two conferences
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 held an “Epic Battle of Tastes.” We invited eight chefs from four universities to showcase their students’ regional favorites. We had everything from vegetarian Indian cooking from Stanford to shrimp and grits from Georgia and braised
In the December issue of FoodService Director, our cover story will take a look at 2010. We polled operators to see what challenges and opportunities await them in the coming year, along with the trends that figure to have the most impact on their operations. You will find a representative sampling of their responses in the feature.