Year: 2018

The 4th Annual Culinary Kickoff, hosted by Chefs Gavin Kaysen, Charlie Palmer, Michael Mina, Adam Sobel, Diane Yang, and Scott Romano, will take place on Thursday, February 1, 2018 from 6pm – 2am at Spoon and Stable restaurant. The event, produced by Vega Group, will benefit the Culinary Kickoff Scholarship Fund for The Culinary Institute of America. The Fund provides scholarships and is designed to develop culinary artistry, creativity, and excellence in future culinarians. …

IKEA Food Services AB introduces the Better Chicken Program, the first of the IKEA Food Better Programs for more sustainable agriculture. It contains a set of requirements for more sustainable chicken production in the IKEA food supply chain addressing animal welfare, public health and environmental impact at the farm level. …

Franke Foodservice Systems, the Smyrna-based American food service equipment and supplies provider arm of the Swiss-based Franke Group, has announced the acquisition of Michigan-based restaurant and retail project management firm Facility Solutions, Inc. …

The James Beard Foundation will honor five restaurants nationwide for creatively re-imagining the iconic burger in the third annual Blended Burger Project, a competition challenging chefs to blend finely chopped mushrooms with meat for more delicious, nutritious and sustainable burgers. …

It’s that time of year when a lot of people hunker down indoors to watch sports and eat chicken wings. Just as sports enthusiasts choose a team, wing enthusiasts choose their type of chicken wing, either bone-in or boneless*, says The NPD Group, a leading global information company. With 45 percent of the population ordering chicken wings at restaurants and foodservice outlets and servings on the rise, it behooves restaurant operators to know who is on team bone-in and who is on team boneless. …