Jocelyn Tolbert

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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   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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