By National Hot Dog and Sausage Council
GMC Breaking News
Accredited program educates foodservice professionals on watermelon aspects from garde manger to flavor versatility.
According to research conducted by ReFED, 63 million tons of food, valued at $218 billion, is wasted annually in the United States. One third of that is wasted by restaurants and commercial foodservice businesses.
Chef Kirk T. Bachmann joined Rouxbe, online culinary school, to serve as the Director of Culinary Development
Courtesy of Rouxbe
Top teams awarded more than $500,000 in scholarship money during FCCLA annual leadership conference.
By Reno Palombit, FCCLA Family and Consumer Sciences Education Program Specialist
Minor’s®, a proud supporter of professional chefs, challenges foodservice operators to enter the 2017 Flavor Expedition recipe contest for a chance to win a trip to one of six top U.S. culinary destinations for a structured food tour of the winner's selected city. The contest submission period is July 1 – Sept. 29, 2017.
Have you ever considered entering a duck recipe contest? No, well, neither did Cole Hoang who had never cooked duck prior to entering Maple Leaf Farm's Discover Duck contest last year. But, that didn't stop the Houston Community College student from creating a prize-winning recipe. His "Roasted Duck on Crispy Rice Cake with Spicy Mango Chutney" was a hit with the judges.
American Technical Publishers (ATP) recently sponsored the ACF Baron H. Galand Culinary Knowledge Bowl competition.