Displaying 1 - 10 of 313 results for chefs (0.033 seconds)
Research Chefs Meeting Preview: Return to the Big Easy
A reborn New Orleans plays host to the Research Chefs Assn. Culinology conference, March 8-11.
Hail to the Chef
Leading food & beverage companies employ great chefs to infuse retail products with innovation and creativity.
Corporate Research Chefs Combine Health and Science With a Dash of Culinary Genius
With frozen meal options like Shitake mushroom risotto and Lean Cuisine butternut squash ravioli, food companies are employing chefs to keep their products...
Research Chefs Prove Value of Culinology
In the new economy, research chefs prove culinology’s value.
Food, a part of life's celebration: A conversation with Chef John Csukor, Jr.
Chef John Csukor, Jr., who develops products in foodservice and retail, talks about processes, product development and trends in this one-on-one with our news and...
Chefs Innovate With Almonds
The Almond Innovation Project — an Almond Board of California initiative — offered chefs free-reign of the Culinary Institute of America kitchens, inviting them to...
Help your customers be first to market
Sargento chef Guy Beardsmore discusses new product development in foodservice and recounts a few of his hits … and some misses.
Food Industry Q&A: Steven Jilleba
Food Processing speaks with with Chef Steven Jilleba, Corporate Executive Chef at Unilever Food Solutions North America.
Front Burner: Just Des Artes
Editor David Feder returned from the Research Chefs Assn. conference in Montreal with an unbridled sense of optimism for and appreciation of the membership and its...
Toops Scoops: A return to New Orleans
The Research Chefs Assn. annual meeting finds a Crescent City on the road to recovery.
