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50 Years of Culinary Excellence: Celebrating ICE’s Anniversary

Modern Restaurant Management

“Our mission has always been to provide focused and sophisticated training that helps students find their culinary voice—their way of expressing their identity, taste and imagination through food—and prepares them for successful, long-term careers in the industry. ." As for induction cooking, that's an easy answer.

Education 251
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MRM Franchise Feed: Randy’s Donuts Plans Rise and Burger King Makes Sustainable Commitment

Modern Restaurant Management

Mark Kelegian and his family purchased Randy’s Donuts in 2015. “With a simple yet craveable menu and proven processes, as well as some of the best training capabilities I’ve seen within the industry, the Freddy’s concept is easy to execute and boasts a profitable AUV for franchisees.

Franchise 433
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Training for the Olympics of Cheese

EATER

Courtney Johnson and Sam Rollins are currently in training. Johnson, who has been a cheesemonger since 2015, is extremely used to bringing cheese to the customer. The artisanal cheese industry is a well-situated gateway to issues like regenerative agriculture and sustainable foodmaking.

Training 350
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MRM Plant-Based: Good Food Scorecard and Healthier Hospital Food

Modern Restaurant Management

The Humane Society of the United States, Oldways, the Physicians Committee for Responsible Medicine, Health Care Without Harm and Meatless Monday are five nonprofits providing support, resources and hands-on trainings to hospital culinary teams to help them provide more plant-based meals. The Humane Society of the United States.

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MRM Franchise Feed: Church’s Goes Hybrid and Curry Up Incentives Now

Modern Restaurant Management

“As many companies look to create a new normal for employees, Church’s has chartered a course that focuses on sustaining our team members and securing the continuity of our business,” said Karen Viera, Chief People Officer for Church’s Chicken. ” Curry Up Now Adds Incentives LTO.

Franchise 508
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An Eater’s Guide to Visiting (and Drinking) Champagne 

EATER

Lots of the houses had little trains you could take [through the cellars] that were reminiscent of something you would have seen at Disney World,” remembers Christian Holthausen, a French-American strategic consultant in the wine & spirits industry, of his early career in Champagne in the 1990s. Le Garde Champêtre (Aube).

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Pastry Chefs Aren’t Disappearing — We’re Evolving

EATER

In 2015, Bonnie Ohara founded Alchemy Bread in Modesto, California, after experimenting with bread baking at home. Moua is looking forward to opening her cafe and bakery, where she will blend traditional Hmong home cooking with French pastry technique, combining her heritage and her classic training.