In partnership withThe Humane Society of the United States (HSUS), Aramark is conducting a series of plant-based culinary trainings for chefs like David Leicht, Certified Executive Chef (CEC), American Academy of Chefs (AAC) and Regional Culinary Director for the Mid-Atlantic Region. In this Q & A, David talks about his plant-forward journey.
Chefs often say the first thing they learn in the kitchen is how to avoid waste. Today, one chef is bringing attention to the staggering problem of large-scale waste: Anthony Bourdain with his new movie, “Wasted! The Story of Food Waste.”
Each year a third of the world’s food is wasted, along with the resources used to produce and transport it, according to the United Nations. Considering our already overburdened environment, reduction is an obvious and immediate priority.
Solon, OH,Oct 25, 2016 /3BL Media/ - A team of chefs and employees from Nestlé Professional participated in International Chef’s Day on October 20, 2016 visiting a local chapter of the Boys & Girls Club of America.
A cooking demo, hands on activities, and even the chance to play with their food and create “Art on a Plate” masterpieces using fruits, vegetables and grains that the kids may not be familiar with will round out the day.
At any given time, MGM Resorts International may be hiring for over 1,000 positions, many requiring a combination of skills and experience that make them challenging to fill. Case in point: Finding managers and chefs for our bustling food and beverage business can be harder than making a perfect soufflé. In fact, Food & Beverage positions account for over 30 percent of our positions.
PHILADELPHIA, December 11, 2015 /3BL Media/ —The holidays can be chock full of delicious dishes and desserts…and decisions about how to navigate the season’s food frenzy in a healthier way. As part of their Healthy for Life® 20 By 20 initiative, Aramark and the American Heart Association have created a series of smart tips to help families and friends make healthier food choices.
In recognition of National Culinary Arts Month in July, we asked our corporate chefs to share career advice for individuals looking to pursue culinary careers. Below are some of the tips they shared.
“Find the best chef in town and work for her or him. It will likely be very hard work, but it will be in this environment that you will learn the most. Spend the extra money you have on cookbooks that are written by chefs that interest you as well as going out to eat. Also, it is not always about you, but it is always about the guest.” -Chef Jim Neutzi, Olive Garden