Matthew Stevens and Tish Boyle, editors of Dessert Professional Magazine, a leading food service publication for the pastry, baking, cake, ice cream and chocolate industries are set to fête their chef honorees at the twenty-second annual Top Ten Pastry Chefs in America Awards at ICE (The Institute of Culinary Education) in New York City.
Play golf and make a difference! The SHFM Foundation Golf Tournament allows you to network with your clients, industry executives, and friends on the course - and all for a very good cause.
Peruvian Chef María José Jordán won best young chef in the S. Pellegrino Young Chef 2015 competition of Latin America and the Caribbean in México City, this past March.
For the sixth consecutive year, ITW Food Equipment Group–North America (ITW FEG) has earned the U.S. Environmental Protection Agency’s (EPA) ENERGY STAR Partner of the Year–Sustained Excellence Award.
What's the history behind Sonic®?
Sonic has been in business for over 60 years. It started as a “Top Hat” restaurant drive-in in Shawnee, Oklahoma in the '50’s. From there Troy Smith, who founded the company, liked the concept but altered it a bit. He added carhops and intercoms and in 1959, changed the name to Sonic Drive-In, building the original Sonic® in Stillwater, Oklahoma. We've taken it from there.
New York City Council and Mayor de Blasio passed a sweeping update to the air pollution control code in April. Char broilers and commercial wood/coal fired cooking appliances are targeted to reduce the emission of particulate matter and its associated health risks. Emissions control devices will be mandated on new installations effective April 2016, with a grace period until 2020 to retroactively outfit all existing installations.
Today, independent restaurants use a multi-distributor purchasing strategy to get the best price for an item, splitting orders for each product category between several distributors, according to Andreas Koutsoudakis, Co-Founder of TradingTable.
For many years foodservice operators were guided mainly by customers – how they liked the food. Was it fresh enough? Was there enough variety?
What started out as a simple hobby creating a bag for his good knives has turned into a booming business for Ali Loukzada, an executive chef who has worked at many of the top restaurants in New York City.