The Future of Hospitality
What is the future for the restaurants we love, and for the food professionals who make them what they are? How can we re-define hospitality in an increasingly virtual and tech-driven world? How can small business leaders elevate and invest in their employees to...
Chef to Chef
From the beginning, my goal has been to break down traditional barrels by working concurrently and collectively with likeminded individuals and organizations to create high-impact programs for people who need them. Check out this in-depth conversation, with Executive...
Fall Flavors
We always talk about international cuisine in my classes and that of course is who we are. But what do you think I cook when I’m not at Culinary Concepts? Do you think my family lives on Chateaubriand, foie gras, and duck confit? Well, as much as we do enjoy...
Cooking At Home
We always talk about international cuisine in my classes and that of course is who we are. But what do you think I cook when I’m not at Culinary Concepts? Do you think my family lives on Chateaubriand, foie gras, and duck confit? Well, as much as we do enjoy...
Workforce Development
From day one our foundation at Culinary Concepts has been workforce development. Well, it’s a little tough to develop people in a world with distancing and little to no need for employees, but who are we to let a pandemic back us off our mark? We continue...Lettuce Wrap
Print Lettuce Wrap Print Recipe Grilled Zucchini, Shaved Apples, Goat Cheese, Lemon Thyme Vinaigrette Author: Culinary Concepts AB Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Yield: 2 people 1x Diet: Vegetarian Ingredients Scale 1x2x3x 1 ea...
Inspiring Conversation
As an entrepreneur, the journey isn’t always beautiful, but it’s not about that; it’s all bout embracing the experience. Today I had the pleasure of being the guest speaker on a call with entrepreneurs from around the country. The conversation...