Nearly 200 college and university chefs descended on the University of Massachusetts-Amherst campus on June 14-19 to attend the World Chef Culinary Conference that has become a widely anticipated event each year in higher education foodservice. Beginning with a series of local farm tours, moving on to three mornings of culinary lectures from leading chefs, cookbook authors, industry editors and suppliers and focusing on nine team-oriented intensive culinary workshops, the conference ...
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