With more than 2,000 active users, Mango University from the National Mango Board teaches the language of “mango.” Consider it a culinary Duolingo—like the language-learning site, the dual-track educational platform helps foodservice professionals master how to use mangos, starting with the basics.
In August, thousands of restaurant, pizza and foodservice professionals convened at the Anaheim Convention Center for the 2025 California Restaurant Show featuring the Pizza Tomorrow Summit Pavilion and newly launched Taste of Asia Pavilion.
The event drew more than 7,000 registrants. More than 87% of verified attendees were decision-makers from leading brands such as Disney, the Los Angeles Dodgers, Alaska Airlines, Din Tai Fung and The Cheesecake Factory. Additionally, 47% of verified attendees were independent operators and 36% represented multi-unit establishments.
Proof of the Pudding, a leader in premium catering for cultural landmarks, state-of-the-art convention centers, sports and entertainment arenas, and college stadiums, announced its Dallas market expansion by welcoming Gil’s Elegant Catering to its team.
In October 2024, Constellation Culinary Group catered a Día de los Muertos–themed Halloween celebration at Miami Beach’s Temple House.
The client, a financial services company, wanted the event to encourage cross-team mingling, build informal connections and integrate culturally diverse teams into Miami’s community—while educating guests on Mexican traditions, which are a vital part of the city’s identity.
Recipe from The Gilded Age Christmas Cookbook (Globe Pequot, 2025) by Becky Libourel Diamond.
By Ben Johnston, chief operating officer of Kapitus Critical issues continue to challenge small businesses in the hospitality sector, from
Long before he stepped into Le Cordon Bleu in France, Ken Barrett-Sweet’s culinary journey began in Alabama with a simple recipe: one wise grandmother and a set of well-worn pots and pans.
“I must have had four or five,” he recalls. “While other kids played with dolls, I played chef. My grandmother gave me her old cookware, and I’d mimic her every move.”
CORE, the national nonprofit that provides financial relief to families of food-and-beverage employees navigating health crises, natural disasters or other
I recently traveled to Thailand—the Land of Smiles. The only thing more memorable than the people was the food. (The elephants
