[COVID-19] Tips For Creating Your Reopening Playbook
Across the country, restaurants have begun welcoming guests back into their restaurants either through outside dining options or limited service dining rooms. One of...
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COVID-19
Skills Development
Cooking Methods: Sous-vide
Sous-vide is French for 'under vacuum' and is the method of cooking where food is placed in a food-grade plastic bag, has the air removed,...
Business Best Practices
Exclusive Feature: Job Post Distribution Network
Plus, distribution to 500+ affiliate sites
In addition to accessing our constantly growing Culinary Agents user base of industry professionals, by posting on Culinary Agents,...
Survey Results
The Covid-19 Pandemic's Impact on Hospitality Talent
Since the start of restaurant shutdowns (as a result of Covid-19), there has been a spotlight on the business side of the hospitality industry. In hopes of...
Skills Development
Culinary Basics: Dry Heat Cooking Methods
Dry heat cooking allows for the development of complex flavors and aromas through either caramelization or the Maillard reactions. Techniques in this category include those...
Career Advice
Career Advice from Black Leaders in the Hospitality Industry
Long before they stepped into their leadership roles, these black hospitality professionals were on the line and in the weeds. The lessons learned and perspectives gained throughout their...
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