Sponsored By
Recipe report: Plants power the plate
Veggies took center stage at the Chef Culinary Conference held at the University of Massachusetts last week. In demos and hands-on kitchen workshops, chefs and culinary instructors proved that plant-forward recipes are flavor forward, too.
6 Slides
Already have an account?
Recipe report: Plants power the plate
About the Author
Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
You May Also Like