Food Service
116 results total, viewing 31 - 40
The terms of the chef’s trade have made their way into the general language. These days, expressions and words such as “knife skills,” “plating,” and “front-of-the-house” are likely to be tossed into conversations as readily as sriracha sauce on a dish. more
A growing belief Rhode Island can become the “Silicon Valley of food” is fueling new collaborations and community discussions that have the potential to catalyze business growth, industry leaders say. more
The 34th Amos Culinary Education Class, with Chef Instructor Michelle Pugh, third from right, prepare to receive certificates of completion on April 15 in Providence. The graduation ceremony marked the end of a 16-week training program for students interested in a career in the culinary arts. Students get classroom instruction and hand-on training, along with job-placement assistance. more
The U.S. Department of Agriculture awarded $205,000 in grants to Rhode Island projects that promote “specialty crops” last October. This month the department concluded another round of 16 applications for an additional $150,000 in grants that will be awarded in the fall. more
WARWICK – Geoffrey Lanez, a student at Johnson & Wales University in Providence, was one of five chefs awarded a president’s medallion from the American Culinary Federation. more
The business name Top This! Fire-Grilled Pizza Crusts is both a challenge to competitors and an invitation to consumers, owner Roger Dwyer says. more
Blount Fine Foods is one of the region’s most recognized family businesses. It has been processing food since 1946, starting with frozen shellfish. The Blount name signifies strength in manufacturing traditions, but its explosive growth also proves that there’s a forward-thinking strategy at play. more
“George’s of Galilee has been known since we started for really great traditional seafood – the kind that you would expect to be served on the beach here in South County,” said Brian Durfee, the third-generation proprietor of the landmark seaport restaurant. more
How many craft beers can the Providence area support? more
Rhode Island Innovation Fellows Amy Bernhardt and David Dadekian will pursue projects in the textile and food industries respectively, the Rhode Island Foundation announced Wednesday. Bernhardt’s project, Colorfast, will establish a research and manufacturing facility to design digitally printed textiles, while Dadekian’s project, the Eat Drink Rhode Island Central Market, would include a public market and tourism and educational components. more
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