Catering Chef Culinary Education 
Total Food Service
AUGUST 2, 2023
The hunger for culinary knowledge has reached an all-time fever pitch. Chefs and restaurateurs from local bistros to muti-unit operators know that the bar has been raised in terms of what it takes to forge a loyal base of dining patrons. We want to give a bit of knowledge for every sector of our kitchen,” Daga said.
Total Food Service
NOVEMBER 15, 2023
Chef Rudi Sodamin began a love affair with food at an early age. Growing up in Austria, he was exposed to a rich culinary heritage and developed a deep appreciation for the art of cooking. After completing his culinary education, Chef Rudi embarked on a journey to refine his skills and broaden his culinary horizons.
Total Food Service
OCTOBER 2, 2023
Chef Rene’s interest in cooking was sparked by his first job, washing dishes for a Chinese restaurant in his hometown of Lewiston, ME. During his senior year in high school, he enrolled in the culinary program at Lewiston Regional Technical Center. One day he asked, “Why don’t you come be my chef?”
Modern Restaurant Management
DECEMBER 16, 2021
Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. In addition to our strong dine-in sales, we have best-in-class operations across channels, including drive-thru, delivery, catering and direct shipping. Some not-so-hard-to-believe possibilities: The meal that won on Top Chef.
Modern Restaurant Management
SEPTEMBER 16, 2020
Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Before COVID the marketing message was mostly catered to providing a pleasant dining experience with a promo code to sweeten the deal for consumer. Has restaurant marketing changed since COVID?
Modern Restaurant Management
DECEMBER 31, 2019
Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Also, high end chefs (Mark Ladner – Del Posto) doing high-end pasta for under $10. These options cater to both vegetarians/vegans and the flexitarian, someone who eats meat but wants plant-based options as well.
Modern Restaurant Management
JANUARY 27, 2020
This edition of MRM News Bites features Grubhub, PAR Technology, The Institute of Culinary Education, Parts Town, OneDine, Starbucks, QikServe, MOD Pizza, ezCater and Red Lobster, Omnivore, Coolgreens and Winston Industries. This marks Red Lobster's entry into the $62 billion catering market. Ultimate Grubhub.
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