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.
An aging population and growing demand for healthcare facilities has lead to an increased need for culinarians to feed the seniors.