Enjoy the atmosphere created when camaraderie and cooking combine at the 9th Annual WCSF Joint Chefs Gathering. Hundreds of culinary professionals have enjoyed the event each year. This year, we expect to see many old acquaintances and meet new friends as well.This year’s festivities are scheduled from6:00 to 8:30 PM on Monday, October 4thPhoenix Wholesale Foodservice is hosting the gathering at the Georgia State Farmers’ Market in Forest Park just south of Hartsfield-Jackson Atlanta…See More
"I'm playing catch up with a few FohBoh discussions i had in my inbox.
I currently have dozens of restaurants using a great product called SkinWear.
The only hand sanitizer that lasts for 8hours or 4 hand rinses, which is what most people do…"
Career Advancement, Consulting, Discovering New Food, Learning, Making Friends, Networking, Other
Experience is one thing you can't get for nothing.
J. Stewart Singleton, CFPM, CHM, was born and raised in Southern Georgia. He spent his earliest years learning business management first hand while representing the 4th generation in his family’s retail business. During high school he split his time between school, the family business and working in a local supermarket. While attending college, he found employment in the restaurant/foodservice industry and continued this after graduation upon moving to Atlanta and working with Collins Brothers Produce Company. Stewart then left foodservice to pursue a career with Charter Behavioral Health Systems. In 2002, he decided to return to the culinary industry by becoming the director of the newly formed World Chefs Scholarship Foundation (WCSF). He concurrently began using his knowledge of human resources, business management, health and safety, and adult education to work with LMSC where he helped to develop and continues to manage, the safety and education divisions of the organization. In his spare time, Stewart enjoys serving on the Advisory Boards of Chattahoochee Technical College, Le Cordon Bleu – Atlanta and Gwinnett Technical College. Stewart also serves as a board director for L.A.F.T.R. (Liberty Assistance Fund for Transplant Recipients) and UCCA (United Culinary Chefs Association).
Stewart holds a bachelor's degree in Psychology from Georgia Southern University. He is a member of SHRM (Society of Human Resource Management), a Certified ServSafe® Food Safety Instructor, a Registered ServSafe® Food Safety Proctor and an Approved ServSafe Alcohol® Instructor, a NEHA Certified HACCP Manager, and a CPR Instructor.
All-new pasta dish features Grand Cru® Alpine-style cheese Roth® Grand Cru® cheeses have a complex and full-bodied flavor that's crafted to achieve excellence in your menu applications. Try it in Manicotti en Croute with Brandied Fig Dipping Sauce. This elegant and inventive dish recently won our recipe contest for postsecondary culinary students, and is perfect as a sophisticated appetizer, passed hors d'oeuvre or savory dessert.
Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.
Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:
Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.
When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.
Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.