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A deep dive with chefs and industry experts into the many facets of the foodservice universe.
Chef Brittani Ratcliff is back to discuss her point of view on the current state of college and university foodservice. She details her experiences transitioning from sous chef to executive chef at Morehead State University. We also dive into everything from growing microgreens to working through the variety of challenges facing the industry.
The Vollrath Feed
A deep dive with chefs and industry experts into the many facets of the foodservice universe.
