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Nestlé Golden Chef’s Hat Award alumni share their career advice

Hospitality Magazine

Competed: 2001–2003 My advice is to get involved and submerge yourself into everything the industry has to offer. I get inspired to make every day better than the last and I am driven by training and developing the next generation of chefs. A lot is learned and gained through repeat training and honing that training during service.

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New & Notable: TEAM Schostak Celebrates 40, AI in Food Service and Beachy Tech

Modern Restaurant Management

” “Many of our TEAM Members stay a long time with TSFR – a testament to our accountable culture, family atmosphere and commitment to training and development,” said Bill Angott, President and Chief Executive Officer at TSFR. Annual DEI Training will be required and provided for judges and committee members. ?

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How to Cook a Direwolf

EATER

A formally trained creative writer — she earned a bachelor’s degree from Columbia College in Chicago in 2005 and an MFA from the School of the Art Institute of Chicago in May 2022 — Regan used menus to corral the details of a chaotic early life into submission before she published an actual book.

Book 103