Longtime foodservice professional Joel Kulwin passed away on November 10, 2014. He was 61 years old.
MAFSI member firm to open a Wisconsin-based test kitchen in January 2015.
Restaurant Brands International Inc., the organization that came about as a result of the merger...
When I was a kid, my parents used to take me to a restaurant that brought your food via a train that ran on a track right in front of you. Little did I know it then, that this was likely my first encounter with automation in a foodservice application.Read more...
November retail sales were stronger than anticipated while restaurant sales performed well, too. A study of minimum wage increase produces negative results. Sysco’s proposed merger with US Foods carries a steep penalty. This and lot more in This Week In Foodservice.Read more...
As the 2014-2015 school year draws to a close, I'd like to share the final outcomes of Nardin Academy's new self-operated foodservice program.Read more...
For many foodservice operators, the holiday season is one of the most profitable times of the year.
Richard Young is a Senior Engineer and the Director of Education for the Food Service Technology Center, based in San Ramon, California.
Richard Young: I work with the best group of folks in the world. We act as a team, have a flat hierarchy and everyone gets everyone else's back. And, I'm always learning from my colleagues. It doesn't get any better than that!
Richard Young: ...think cappuccino is the greatest invention of all time!
Richard Young: I still play music and am slowly growing my own band with my kids. I also practice yoga but I suppose my favorite thing to do is to seek out and enjoy the best chocolate on the planet.
Richard Young: To make friends wherever I go!
Richard Young: I meet so many great people, it's hard to pick just one but I can say that I really admire Chef Chris Koetke, who is the Vice President of Laureate Universities International Center for Culinary Excellence (recently promoted from Dean of Kendall College's School of Culinary Arts). Chris is a leader in sustainable education for culinary students. In addition, he is a leader in bringing sustainability to the ACF while also running an excellent culinary program and he still has time left over to host a healthy cooking show called Let's Dish as well as make many other public appearances. And, he truly loves food! We first bonded over a simple but excellent meal of locally grown food in Rhode Island and later sealed our blood-brotherhood over a plate of the world's hottest BBQ ribs in New Mexico.
Richard Young: My first job (before I was even legal to work) was in the kitchen of a small Italian restaurant. It was a new restaurant with a beautifully laid out kitchen and we kept it spotless. The food was great and, besides the fact that it was well over 100 degrees in the summertime, I really had loads of fun and learned a lot.
Richard Young: I wouldn't change a thing - I've been very lucky!
Richard Young: "Don't put a sharp knife in a dirty dish tub!" Which is another way of saying, "Be thoughtful of the people around you and they will reciprocate!"
Click here to read part one of the interview with Richard Young.
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