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.

While rack of lamb remains a staple at white tablecloth restaurants, lamb is appearing more and more beyond fine dining. There’s more to teaching lamb than just chops.