- The vibrant colors of Coos Bay dinnerware add interest and fresh-from-the-oven appeal
- Ideal for shareable appetizers, side dishes and entrees
- Recommended for oven temperatures up to 350º
Libbey Foodservice
www.libbey.com
By Brandi Shaffer |
Libbey Foodservice
www.libbey.com
By Libbey Foodservice |
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By Joanna DeChellis, Editor, Club + Resort Chef |
Offered at no additional charge, the sessions provided new opportunities to learn about a variety of operational and management areas. At the Eighth Annual Chef to Chef Conference in San Diego, which was held February 28 – March 2, 2016 a slate of pre-conference bonus sessions, presented by event sponsors, provided attendees with a unique…
By Brandi Shaffer |
By Brandi Shaffer |
The eighth annual event began at the Marriott Marquis San Diego Marina on February 28 with pre-Conference sponsor sessions, followed by a reception and dine-around that featured dishes prepared by Conference presenters. The first full day of presentations began this morning, with Rich Rosendale, CMC, Rosendale Collective.
By Brandi Shaffer |
By Brandi Shaffer |
Registrants for the eighth annual event held February 28 – March 2 in San Diego have the opportunity to sign up for special education sessions scheduled to begin before the Conference is in full swing. Attendees are encouraged to sign up in advance of the Conference, as some sessions are already full.
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The Slenda Verve tea service and trays are part of the Royal Rideau™ collection, providing mix and match options with six other Syracuse China patterns. Hot beverages are hot, regardless of the season. Younger consumers, especially Millennials, are seeking more complex flavors in all aspects of cuisine, including beverages. Bold flavors of herbals, florals and…
By Brandi Shaffer |
Libbey Foodservice
866-667-8668
foodservice.libbey.com
By Brandi Shaffer |
By Brandi Shaffer |
Libbey Foodservice
foodservice.libbey.com
By Brandi Shaffer |
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