An elite group of corporate chefs from restaurant chains across the country recently met with Ventura Foods’ culinary team in New York City for a weekend of food research and discussion of issues in the world of product development.
 Participating chefs were Scott Taylor, formerly of Beef ‘O’ Brady’s; Jim Doak of Culver Franchising; Michael Salem of Del Taco; Cammie Spillyards of OSI Restaurant Partners; Andy Kao of Panda Restaurant Group; Chris Martone from Subway; ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
 

Questions about your account or how to access content? 

Contact: Brian Galletta (813) 627-6722 Brian.galletta@penton.com or Desiree Torres (813)-627-6792 Desiree.Torres@penton.com

Already registered? here.