David Magill, principal of Magill & Associates in San Francisco, has been a school foodservice consultant for more than 30 years. We asked him for a brief overview on the state of K-12 foodservice.
As Assistant Professor in the School of Culinary Arts at Chicago’s Kendall College, Chef Wook Kang is in a unique position. As a chef of 16 years, he has extensive experience with equipment. But as an instructor, he gets to see how tomorrow’s chefs interact with equipment.
Running a restaurant is a tough business. It’s even tougher when you have a small kitchen space to work with. But that’s the challenge that’s faced every day by Peter Shuey, Managing Partner of the Hoppy Gnome in Ft. Wayne, Ind.
