Modern Restaurant Management

DECEMBER 31, 2019

Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. 2019 brought a rapid increase of dairy-free and vegan options for consumers in restaurants including ice cream, cheese, chicken, beef and continued innovations for fish, lamb and milk. Plant-based Menu Items.

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Food and Beverage Food and Beverage Staffing Chef 345

Modern Restaurant Management

AUGUST 19, 2020

Creating and optimizing the menu based on US Foods’ exclusive food-costing tools, industry analysis and recipes designed by in-house chefs that focus on both profitability and diner trends. “We have committed our lives to educating eager, driven students, and will continue to do so with those enrolled in our online courses.”

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Food and Beverage Food and Beverage Chef Purchasing 515

Modern Restaurant Management

FEBRUARY 14, 2020

ru Sushi Kitchen at Legacy Hall in September 2019 to much success. Liang’s culinary beginnings were as a hibachi chef, before eventually transitioning to the world of ramen and ultimately landing a position as Executive Ramen Chef at Ajisen Ramen. Filet Mignon Hibachi Fried Rice.

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Food and Beverage Food and Beverage Chef Hospitality 329