It was a chilly morning in June when I arrived at the University of Massachusetts-Amherst for the annual Tastes of the World Chef Culinary Conference. Inside Berkshire Grill, a seven-month-old renovated marketplace-style dining facility, conference participants were working alongside toque-wearing chef-instructors from Johnson & Wales University at food-themed concept stations. Each group was preparing 13 dishes that the chef-instructors would later critique in front of all the participants ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
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?