The best of the chefs from the Continental, Mid-Atlantic, Midwest, Northeast, Pacific and Southern regions of NACUFS competed last week at the 2014 Culinary Challenge at the National Conference, held in Baltimore. The main ingredient was an east-coast staple: lobster. Live lobsters were on the scene and the chefs made quick work of the crawling crustaceans before getting set to cook under the watchful eye of ACF judges and a packed audience. "The culinary challenge is a great ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.