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 ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess 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’sFREE, easy and quick.