Chef Dave McHugh shares his tips for infusing menus with fresh perspectives, staying sharp on a personal and professional level and creating a “mental mise” each day to take care of business and stay on top of the unexpected. Plus, the one...
The Aramark food service team at the U of M is highlighted in a media series spearheaded by new Executive District Chef Matt Horn, who is bringing an awareness to the behind-the-scenes side of culinary excellence and innovation.
Jack Mazzacavallo, campus sous chef, Central Washington University, talks about moving from commercial dining to college dining, Thai barbecue, menu development and whether or not it’s necessary to go to culinary school.
Metz Culinary Management at Niagara revamped vegan and gluten-free menus in partnership with the Forward Food initiative, creating vegan milkshakes, vegan fried chicken, meatless tacos and crab-free crab cakes. Plus, get the recipes.