White Toque Culinarians Program Elevates Healthcare Dining at RWJ

White Toque Culinarians Program Elevates Healthcare Dining at RWJ

Time to train, away from everyday responsibilities Basics like stock, knife skills, recipe math, food safety are part of the program Inspired by peers in North Carolina

Designed to take kitchen staff out of their everyday routine for several days of training, the White Toque Culinarians program at Robert Wood Johnson University in New Brunswick, NJ, puts the focus fully on food.

The training program, which covers classic cooking techniques, culinary math and food safety, is taught by RWJ Executive Chef Timothy Gee, CEC, and Sous Chef, Nicholas Mercogliano, both graduates of the Culinary Institute of America.

Gee says he hopes to creat

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