Join us in this exciting webinar as one of your very own colleagues, Chef Dan Follese of Food Trend Translator speaks on why chefs are vital to trends and how we can elevate our roles within our groups as the trend setters.
CEO of BlueNalu, Lou Cooperhouse, and Corporate Chef and Associate Professor at the Culinary Institute of America, Gerard Viverito, will provide an overview of the pioneering field of cell-based seafood. The global need, the science behind the product, and a chef's perspective on how cell-based seaf
Consumers want transparency in the foods they eat – recognizable, authentic ingredients. In support of this trend, the American Egg Board recently introduced Made with REAL EggsÒ seals for packaged goods and fresh prepared foods to positively communicate the of U.S.-farmed REAL eggs.
Vincent Fazi, CRC® is a member of the RCA Northwest Arkansas Region and product development chef at Symrise. We caught up with him to learn more about projects he’s dedicated to and what’s inspiring him.