Chef Rene Marquis, CEC, CCE, CCA, AAC, has embarked on an ambitious journey as the first military chef at the helm of the American Culinary Federation (ACF). His multifaceted vision focuses on revitalizing the organization by bringing back membership, sponsorship, and excitement. First and foremost, Chef Marquis aims to reinvigorate ACF’s membership base. He recognizes the importance of inclusivity, reaching out to culinary professionals across the nation, irrespective of their backgrounds. Under his leadership, ACF will engage in targeted outreach campaigns, offering compelling reasons for ch ..read more

Delving into the culinary world as a personal chef is a journey filled with unique flavors, creativity, and a dynamic connection with food and people. This intriguing profession is a blend of artistry, precision, and personalization, where talented chefs venture beyond the traditional restaurant setting to create unforgettable dining experiences for individuals, families, and private events. Join us as we step into the shoes of these culinary artisans and discover what it’s truly like to be a personal chef. Being a personal chef can be a rewarding and fulfilling career for individuals who have ..read more

Obtaining a liquor license for your restaurant is a significant step in enhancing the dining experience and potentially increasing revenue. However, navigating the process of acquiring a liquor license can be a complex and often lengthy endeavor, as it involves various legal requirements and regulations. In this guide, we will explore the best ways to secure a liquor license for your restaurant, providing you with valuable insights and practical steps to help you successfully obtain the necessary permits and permissions. Whether you’re a seasoned restaurateur looking to expand your offerings o ..read more

When it comes to embarking on a career in the hospitality industry, the question of where to begin the journey is paramount. The world of hospitality is as vast and diverse as the travelers it caters to, offering a myriad of opportunities and unique experiences. Whether you aspire to manage luxurious hotels, create culinary delights, or coordinate unforgettable events, the right starting point can significantly shape your path to success. In this exploration, we will navigate the landscape of hospitality careers, unveiling the best places to seek these exciting opportunities and the factors th ..read more

A Journey of Dedication in the Hospitality Industry By Jeanine Cosgrove-Albert VP, AYS Staffing & Immediate Past SHFM Foundation Chair I have worked with At Your Service Staffing or AYS, a northeast front-of-the-house hospitality staffing provider, for 25 years. I truly love this industry and what I do professionally on a day to-day basis, it is what I am genuinely dedicated to. However, I knew from the moment that I attended my first SHFM (The Society for Hospitality and Food Service Management) event at the Critical Issues Conference in 2014 at Citifield, that I had found another way to ..read more

Robojo delivers the experience of the future! Our automated coffee kiosk optimizes labor through speed, reliability and consistent output. Available 24/7 and drinks made in less than 60 seconds. With our MyAppCafe app, order and pay ahead to pickup your order including custom latte art of your choice! To learn more about Robojo, visit robojocoffee.com The post Association for Healthcare Foodservice National Conference Most Innovative Product appeared first on Hospitality News ..read more

Not long ago, if someone decided to avoid animal products their options were limited. At a restaurant you could get the pasta without the chicken; you simply avoided the deli section of the grocery store; you skipped the ice cream. Times have changed. You can now choose from a wide selection of dairy free ice cream flavors and not feel like life’s a compromise. How sweet is that? The last couple of years saw significant challenges for food suppliers and buyers. Nearly every food category was (and is) touched by pandemic implications, supply chain woes, and inflation. Even so, a surprising foo ..read more

Pooled or combined eggs are at an increased risk of causing salmonella (S. Enteritidis) because in the pooled or combined state, the bacteria thrives and expands. What are the regulations? The model food code requires eggs to be used immediately and not left for any long period of time. This regulation is due to the fact that raw eggs and their shells can carry salmonella. If only one egg contains salmonella, the entire pool will be contaminated; the bacteria will grow and the risk of an outbreak presents itself. What are the facts and why are there so many outbreaks? In 2004 a study* was ..read more

Thomas Thaman THOMAS THAMAN Lifetime Achievement Award “It was a great honor to receive the 2022 AHF Lifetime Achievement Award. I am very grateful to the nominating committee for selecting me and especially grateful to my employer of 23 years, Eskenazi Health who allowed me to achieve heights I never dreamed possible because our Eskenazi Leaders provided us the autonomy to make creative and innovative decisions to achieve the goals of the organization. AHF is such a unique organization because its membership consists of both business partners and operators to form a collaborative community. W ..read more

E .terra, meaning whole earth, root, beginning, seed to full growth, is more than a Harlem-based flexible commercial kitchen. It is a supportive platform where chefs, bakers, entrepreneurs, and community members are given a space and support to grow and thrive in their business journeys.  The CEO and Co-Founder, Bella Karakis, is a seasoned trademark attorney and food entrepreneur. She also co-founded a DC Metro-based food truck operation, as well as another shared kitchen brand, with multiple locations in DMV/NYC prior to founding e.terra’s flexible commercial kitchen. Currently there ar ..read more