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Why Culinary Programs Fail

Culinary Cues

Everything will change for the better if we (the food industry and the culinary schools that provide the talent) change as a collective group. There are ample examples of culinary school failure over the past ten years with the lion’s share since 2016. Just as the restaurant industry evolves, so too must the industry of education.

Education 542
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Medellín’s Cafes and Farms Are Taking Back Colombian Coffee

EATER

They’ve also helped reshape dynamics around the supply chain and the economic significance of Colombian coffee. In a market that could shrink, higher pay could guarantee supply for the brand and its cafes, especially specialty beans from high-altitude areas. She is the former editor-in-chief of Food & Wine en Español.

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New-Wave Bakeries Are on the Rise in Puerto Rico

EATER

In 2016, San Miguel started making bread in a second-hand pizza oven from a small ghost kitchen in Cupey, joining a generation of inspired Puerto Rican bakers who have begun offering an alternative to the bread factories: sourdoughs, country loaves, pastries with actual fresh creams and local fruit. People would arrive at 3 p.m.

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A Day in the Life of Whole Animal Butcher Heather Marold Thomason

EATER

On the first episode of our new series ‘Clocking In,’ we see what it takes to run Primal Supply in Philadelphia “I don’t think I’ll ever not be hands-on,” says Primal Supply owner Heather Marold Thomason. “I Primal Supply receives about six whole beef every week, which equals 700 pounds of meat per carcass.

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Restaurant Trends in the Farm-to-Table Movement

Next Restaurants

While we might think of those years as the height of processed and pre-packaged foods, the reality is that not all Americans were happy with overly-processed meals. As the demand for healthier and whole foods that were responsibly-sourced grew, the movement officially began. Guests are thinking about their food and where it comes from.

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3 Ways Restaurants Can be Philanthropic

Lavu

As the owner or manager of a restaurant, you’re in the unique position to donate something other than a check—you can give back directly to your community through your very own business: food and positive life experience. Donate Leftover Ingredients and Food. Food waste in the United States is a growing issue. Food Banks.

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10 Women Entrepreneurs Who Are Making Their Presence Felt In The Indian F&B Sector

The Restaurant Times

Under her leadership, Nanadhana has had the honor of winning the India Hospitality Award for two consecutive years, 2015 & 2016. The restaurant brand owned by Meghana and her husband, offers customers a new way of experiencing top-quality food in Bangalore. Minu & Preeyam Budhia, Founder, ICanFlyy.