Perdue Chef Chris Moyer and members of his culinary team recently welcomed students from the Maryland Food Bank FoodWorks Culinary Training Program to the Innovation Center in Salisbury, Maryland for a hands-on educational experience. The culinary students learned how culinary arts plays a role in food manufacturing and production, seeing firsthand how products go from concept to commercialization. FoodWorks offers a fresh start to low-income individuals with 12-weeks of intense culinary training. Students learn both professional and intra-personal skills, producing well-rounded chefs capable of making an impact in any culinary setting. We’re proud of our partnership with the Maryland Food Bank and how FoodWorks is changing lives and Delivering Hope To Our Neighbors®.
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Quality, nutritious food is critical to learning, and making sure that every kid is getting all they need to eat is the minimum we should be doing
We have the incredible opportunity in this industry to help school districts across the country positively impact students' lives by providing them with high-quality, nutritious food to help them succeed in the classroom. But that's not all! Through our partnership with euphoria Greenville and Michelin North America, we help connect students interested in culinary arts with some of the world's best chefs, like Chef Tyler Florence. 🌍👨🍳 At the Annual euphoria Greenville Healthy Lunchtime Throwdown, select students get the chance of a lifetime to participate in a one-of-a-kind cooking competition with these renowned chefs. Not only do the students learn from the best, but the chefs also make lasting impacts and provide invaluable guidance for their future culinary careers. 🍳🎓 Get ready for another amazing euphoria Greenville in September, where four more students will get this incredible opportunity to work side by side with these amazing chefs. Stay tuned for updates and be part of this culinary extravaganza! 🎉🍽️ #K12FoodService #CulinaryArts #EuphoriaGreenville #schoolfoodrocks
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Are you maximizing your free marketing avenues?? Good article below with some tips!
Simple ways restaurants can tap into social-media platforms. Ashley Breneman, lead chef at the Certified Angus Beef LLC culinary center, shares ideas for how operators can expand their reach http://ow.ly/w9yE104VRG8
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Share what you’ve learned with the next generation of culinary experts.
If you’re interested in teaching virtual or in-person culinary classes please message me directly here or email me at [email protected]. 🙌 We need the next generation of chefs to learn from the previous ones. Not everyone can afford to go to culinary school. Or even if you have gone to school there’s so much more to learn. Cheers. #culinaryskills #hospitality #chefs
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A great article on our Culinary Ambassador, Patrick Mitchell, and his involvement in the culinary community! 👏 Read the entire story through the link below. https://lnkd.in/gpD7zXu6
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Debunking the Myth: Is Resting Meat Necessary? Exploring Chef's Beliefs vs Science Discover the truth behind the culinary practice of resting meat. Join us as we delve into the scientific validity of this common belief held by professional chefs. Unearth the reasons behind this practice and determine if it truly makes a difference. #RestingMeatDebate #ChefsBeliefsVsScience #CulinaryMythBusting #TheTruthAboutResting #MeatCookingTechniques #ProfessionalChefsSecrets #CulinaryExperiments #ScienceVsTradition #CookingMyths #CulinaryDebunked
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Does your team know what you expect? Can you expect that your team will execute the way you vision? Are your expectations predictable? Realistic? Achievable? Are they in alignment with the operation you run & the clients you serve? Clarifying and communicating expectations is one of the ways that I help Executive Chefs successfully run their culinary operation so it’s NOT running them. If you’re an Executive Chef and want to learn how the 5 pillars can support your culinary program, send me a direct message saying INTERESTED for more details about my program, Beyond the Food: Mise en Place for The Executive Chef (Successfully Running your Culinary Operation So It’s NOT Running You). *Spots are filling up and availability is limited, program starts Sept. 11th
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Remember, training young chefs is about more than just teaching cooking skills. It's also about fostering a love for food, developing teamwork and communication skills, and instilling a passion for the culinary arts. With the right approach and attitude, you can help your young chefs reach their full potential.
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General Manager Hospitality | Culinary Enthusiast | Hospitality Expert | Skilled Bartender | Experience Creator | Expertise in Growth
A Sneak peak during Burnt Garlic's operational hours; where we have regular staff briefings, food tasting, performance enhancement, new cocktail trails, training of employees, recipe coaster brainstorming and a lot more. #passionaterestaurateur #recipecoaster #foodtrails #training #eyefordetail #staffdevelopment #briefings #qualitycontrol #positivevibes #elegantdecor
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Author of the Photography Books Spring Flowers ,Panoramic View,Food Art Designed and Abstract Essay. Podcasts Host of Abstract Essay,Food 101,Geography 101,Book 101 Review,and Movie101 Review.
Master the essentials with Food 101 Culinary Course Volume 1: Basics—your first step to becoming a culinary expert. https://lnkd.in/g5sEwahs
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At the end of the day, a Chef is only as good as his team’s ability to produce his food. I love executing exceptional & delicious food. That’s why I talk so much about everything Beyond the Food. Because I don’t think Chefs need another recipe. I think they need a process to take a recipe and implement it through their team. I don’t think Chefs need a slew of culinary ideas, I believe implementation, accountability & training are the skillsets that executive chefs need to develop for the benefit of their staff and ultimately the success in their role. The longer you’re in the role, the further you get from the stove. The cooking will always be there! How are you passing on those skills… Follow the link below to schedule a call with me to see if my online program, Beyond the Food, is right for you: https://lnkd.in/ewwKngnF #executivechef #culinaryleadership #miseenplace #beyondthefood #legitconcepts #geraldlford
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