Creating flavor profiles and dedicating hundreds of practice hours paid off for this Ohio school’s ProStart Team as they earned a national culinary title.
A concept restaurant dedicated to America’s military and first responders earned Texas high school students a 2016 national management title at the 15th annual ProStart Invitational.
A complete plant-based menu and 100 percent of its electrical needs covered by solar-generated electricity, MUSE’s School Kitchen sets the high sustainability mark.
A thirst for knowledge and a varied background has lead DOLE Packaged Foods Corporate Chef Ken Shipton, CEC, on a career ride that fits his current position like a glove.
Instructing high school culinarians includes learning about international foods and a lesson on the fly in synchronized serving for students at southern Rhode Island’s Chariho Area Career and Technical Center.