Summer is the perfect time to host guests. If you’re the entertaining type, then you might consider some of the most perfectly prepared meals to add to your menu.
Read More
Innovation is the name of the game in an industry that’s constantly on the move.
Founder of Calvetti Culinary Creations, Jamie Calvetti, was recently featured in a Company Profile article over at The Meating Place
“I’m building a moat around my business,” he says of the technologies, partnerships and people he has hired to strengthen his business. That included forming an R&D-centric culinary group, eventually called Calvetti Culinary Creations (CCC). The team includes Carlos Chavez, vice president of operations and R&D, who brings more than 20 years of industrial engineering experience; Chef Jose Ibarra, who has 20 years of experience as an Executive Chef in country clubs and food manufacturing; and Chef Patrick Guillou, with more than 40 years of culinary and fine-dining restaurant experience along with work in sous vide, foodservice and airline food manufacturing.
Read the full article at The Meating Place >
Much like fashion styles, food trends are fleeting. With the rise of innovation in our fast paced society, consumers are looking for more multi-faceted unique experiences.
To further our commitment of providing our customers with fine restaurant-quality meals for an extraordinary dining experience, we wanted to know more about the concept referred to as Culinology.
For many consumers of sous vide halal foods though, it’s not about religion, but rather the freshness, sanitation, delicate flavor and tenderness.
What’s so great about “real” French style sous vide cooked foods, and why the trend continues to rise in popularity.
Here are 13 thoughts a meat packer has at Thanksgiving
The travel and hospitality industries go together like surf and turf, but one of them is improving their food service leaps and bounds over the other.