Robin Stybe, MAT, CCI, associate professor at Johnson & Wales University, College of Culinary Arts, runs a catering business with her husband when she's not in the classroom. Two Toques Catering's events range from full-service dinner parties to food drop-offs to a hot buffet for 400 last year. Stybe primarily teaches Nutrition and Sensory Analysis, and her husband, Karl Stybe, the university's Special Events Chef this year, teaches Classical French Cuisine. ...
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.