Jocelyn Tolbert

Want to be a ChefConnect: Atlantic City VIP? Register now to win

Surprise! We're giving away three of each of the following items (nine total winners) to everyone who is registered or gets registered for ChefConnect: Atlantic...

The ultimate guide to molasses

Molasses is a sweetener that is formed as a byproduct of the sugar-making process. It is usually produced from crushed sugar cane or sugar...

7 trends driving the foodservice industry in 2019

https://youtu.be/YQGpNKtT8s0   On January 26-30, 3,000 exhibitors and brands and 200,000 hospitality professionals — including 25,000 chefs — will descend on Lyon, France for Sirha 2019....

Why building a diverse team in your kitchen is important

One might expect the food on a college campus to be mostly quick-service chains and dreary dining halls. But on the campus of the...

News Bites: January 2019

    C ongratulations to all of the ACF chefs who brought home awards from the Villeroy and Boch Culinary World Cup 2018,...

Classical vs. Modern: Pollo en Piña

NCR asked Hari Pulapaka, CEC, to reinvent a vintage recipe — chicken with coconut and pineapple — into something more modern. Here's what he came up with.
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