n Jan. 4 Forbes announced its fifth annual “30 Under 30” list in categories such as tech, finance, arts/entertainment and, most importantly to us, food and drink. This year eight young chefs made the category.
Holidays can be a tricky time for hospitality professionals and certainly a busy one, but not necessarily in a bad way. Many chefs and managers will tell you they knew what they were signing up for when they got in this business: working on major holidays sort of comes with the territory.
Wisconsin once again won more awards for its cheese than any other U.S. state at the prestigious World Cheese Awards, taking home 37 awards – nearly half of the total given to the United States.
Americans’ passion for cheese continues to be at an all-time high. Convenience, flavor, authenticity and freshness are key factors that will drive consumer cheese purchases in 2016.
Chef Brian Baker, a graduate of Colorado Mountain College’s Culinary Arts Program went from an apprenticeship to executive chef of an acclaimed ski lodge restaurant to owning his own restaurant.
From His Grandmothers’ Kitchens to Bocuse d’OR: Rich Rosendale Shares His Apprenticeship Journey. Raised in…