Educating chefs and culinary audiences

 Resize text         Printer-friendly version of this article Printer-friendly version of this article

The beef checkoff’s culinary staff has the opportunity to attend numerous events throughout the year, such as the Midwest American Culinary Federation Conference, where they have the opportunity to work hands-on with chefs and culinary educators who are in charge of menu development. Beef checkoff executive chef Dave Zino tells us more.

Listen to Chef Zino explain why those in charge of menu development are a critical audience for the checkoff.



Comments (0) Leave a comment 

Name
e-Mail (required)
Location

Comment:

characters left


RALGRO® (zeranol)

With every wheel of Ralgro®, cow/calf producers conserve valuable land and water resources. And the heavier weaning weights that Ralgro ... Read More

View all Products in this segment

View All Buyers Guides

Feedback Form
Leads to Insight