Apr 17, 2018
When considering which of our activities are among the most fulfilling at the Culinary Vegetable Institute, our team building events are among the cream of the crop. Each retreat is unique, tailored to a particular company, with the goal being to energize the team and...
Mar 27, 2018
When Roy Villacrusis and the team from True Aussie Beef & Lamb came to the Culinary Vegetable Institute for a team building retreat, the love they felt was “overwhelmingly awesome.” The retreat was set up to help the True Aussie team: strengthen feelings of...
Mar 20, 2018
If they’d attended the Vegetable Showcase Series potato dinner at the Culinary Vegetable Institute Friday night, Mr. and Mrs. Potato Head would have feared for their lives. Every course on Executive Chef Jamie Simpson’s six-course menu featured ingenious, imaginative,...
Mar 6, 2018
Houlihan’s Restaurants has always placed quality first – after all, life is too short to eat mediocre food. This restaurant brand has remained true to its roots, providing quality food and beverages using fresh ingredients in dishes that are prepared on site. Today,...
Mar 2, 2018
Using the entire vegetable, from root to tip, is a guiding principle at The Chef’s Garden and at the Culinary Vegetable Institute, where Executive Chef Jamie Simpson religiously maintains a rigid no food waste methodology in his kitchen. As part of that endeavor, he...
Mar 1, 2018
Makes: approximately 15, 3 oz pierogis prep time: 1 hour. Dough: 1 lb. of potatoes, baked soft 1/4 c vegetable oil 1 egg 2 cups all-purpose flour 1 teaspoon salt 1/4 cup water Process: Press the baked potatoes through a ricer or pass through a wire tamis skin on. You...
Feb 20, 2018
Everyone knows carrots are good for your eyes. But did you know carrots can actually open your eyes to a new way of seeing? A new perspective? A whole vision where there were once blind spots? Carrots take center stage during teambuilding workshops at The Culinary...
Feb 13, 2018
When it comes to culinary trends for 2018, “nearly every tea-leaf reader agrees: Vegetables and ‘plant-based’ foods (aka meat substitutes) will continue to be hot-hot-hot. From there, it’s pretty much anything goes.” So says Telegram.com, but that doesn’t stop...
Feb 6, 2018
The National Restaurant Association surveyed nearly 700 professional chefs to determine what’s likely to trend in 2018 and, from that survey, listed 109 different trends – along with the percentage of chefs who agree the trend is hot. Here, we highlight a dozen of...
Nov 6, 2017
Enjoy a peak into The Culinary Vegetable Institute and The Chef’s Garden through the eyes of our partners at Julabo during their visit to Roots Innovate 2017....
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