World travel is a surefire way to spark kitchen creativity. When a group of chefs from Taher, a Minnesota-based management company that serves K-12 and B&I accounts, embark on a voyage each year, the result is always at least a few interesting new additions to the menu and even new concepts.
“We take what we learn and incorporate it into our accounts,” says Brian Renz, corporate chef with Taher. Join us for a virtual taste of the Chef Council’s most recent trip to Singapore, Jakarta and Indonesia.
All photos courtesy of the Taher Chef Council