The Consorzio del Prosciutto di Parma today unveiled its newest training hub known as “The Whole Leg.” The website is dedicated to educating chefs and foodservice professionals on using the entire leg of Prosciutto di Parma with tips and training that reduce waste and boost profits.
New Orleans has long been a leading innovator and destination in the culinary world. With the official groundbreaking of New Orleans Culinary & Hospitality Institute (NOCHI) held on January 16—a new $32 million culinary school set to open its doors at 725 Howard Avenue in 2019—it now appears to be doubling down on further advancing its position for the next 300 years.
We lose an average of 2.5 liters of water each day just through normal body processes. Replenishing what is lost is vital. Studies have shown that even mild dehydration can have a major impact on physical and mental performance and, in converse, well-hydrated workers are better focused, have more energy, and are more productive.
iPic Entertainment Inc. announced that the Offering Statement on Form 1-A relating to its $40 million Initial Public Offering has been qualified and investors may now submit firm indications of interest at ipic.
Eighteen years after it opened, The Culinary Institute of America's award-winning Apple Pie Bakery Café re-opened its doors with a beautifully redesigned space, and a menu featuring both classic Apple Pie Bakery Café favorites and crave-worthy new sweet and savory selections.
S&D Coffee & Tea, the largest coffee and tea manufacturer and supplier to restaurants and convenience stores in America, is hosting its highly competitive annual Culinary Challenge at Johnson & Wales University Charlotte.
Ohio-based Frontline International, a leading provider of Smart Oil Management systems for foodservice operators around the world, is expanding its reach in Asia. The company has signed an agreement with Philippines-based Technolux for distribution and service of its products in the region.
Emerson announced it has completed the purchase of Cooper-Atkins, a leading manufacturer of temperature management and environmental measurement devices and wireless monitoring solutions for foodservice, healthcare and industrial markets.
Edward Don & Company, a nationwide distributor of foodservice equipment and supplies, announced the acquisition of Smith & Greene Company, located in Kent, Washington. Since 1970, Smith & Greene has been a leading provider of foodservice equipment, supplies and design-build services to a diverse group of clients in the Pacific Northwest and across the United States.
Equipment Care announced a name change and unveils new branding as the business completes its transition from Ecolab to a standalone company. The move follows the company’s purchase in November 2017 by Boston based Audax Private Equity (“Audax”), which strongly positions the newly named SMART CARE Equipment Solutions for aggressive and strategic growth going forward.
David Mouck, CEO of Robot Coupe U.S.A., Inc., announced that Joel Garza joined Robot Coupe in the position of Sales Manager effective January 1. Joel Garza will be responsible for managing the Market Solutions Advisors and International Sales Manager, covering all of the U.
Grains, like quinoa, amaranth, farro, and spelt, which were eaten on a daily basis by ancient civilizations, are growing in popularity again with today’s consumers because of their perceived health benefits compared to processed wheat grains, reports The NPD Group, a leading global information company.
Holli Hall has been promoted to Vice President of Sales for Supply America, Inc., one of the country’s leading distributors of foodservice equipment and supplies to national chains. Hall joined Supply America in 2012 as Director of National Accounts and has distinguished herself by growing sales and accounts significantly while earning the respect of her peers and customers.
Emerson agreed to acquire Cooper-Atkins, a leading manufacturer of temperature management and environmental measurement devices and wireless monitoring solutions for foodservice, healthcare and industrial markets.
Chef and TV personality Anthony Bourdain delivered the keynote address at commencement at his alma mater, The Culinary Institute of America, on December 19. After giving advice to the college's bachelor's degree candidates, Chef Bourdain received an honorary Doctor of Humane Letters in Culinary Arts degree from CIA President Tim Ryan.