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A Lesson in School Foodservice

David Magill, principal of Magill & Associates in San Francisco, has been a school foodservice consultant for more than 30 years. We asked him for a brief overview on the state of K-12 foodservice.

Making the Most of a Small Kitchen

Running a restaurant is a tough business. It’s even tougher when you have a small kitchen space to work with. But that’s the challenge that’s faced every day by Peter Shuey, Managing Partner of the Hoppy Gnome in Ft. Wayne, Ind.

Meet the Chef

As Assistant Professor in the School of Culinary Arts at Chicago’s Kendall College, Chef Wook Kang is in a unique position. As a chef of 16 years, he has extensive experience with equipment. But as an instructor, he gets to see how tomorrow’s chefs interact with equipment.