In June, I had the pleasure of again attending the annual UMass-Amherst Chef Culinary Conference, watching more than 200 college chefs and other attendees take part in a series of educational lectures and culinary workshops with the likes of John Ash, Mark Miller, Joyce Goldstein, Jet Tila, Roberto Santibanez and Iroko Shimbo. (You can see an animated slide show of photos taken at that event at food-management.com) My contribution was to moderate a panel of directors as they explored ...
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