Designed to take kitchen staff out of their everyday routine for several days of training, the White Toque Culinarians program at Robert Wood Johnson University in New Brunswick, NJ, puts the focus fully on food. The training program, which covers classic cooking techniques, culinary math and food safety, is taught by RWJ Executive Chef Timothy Gee, CEC, and Sous Chef, Nicholas Mercogliano, both graduates of the Culinary Institute of America. Gee says he hopes to create a culture that ...

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