Chef Amy Shipshock has over 20 years of experience in the food service industry is a Certified Executive Pastry Chef with ACF and has her PC 1 through the Culinary Institute of America. Her initial love of desserts and pastries landed her in the kitchens of several fine dining restaurants, creating dessert menus and creations. Always having a passion to teach others, Amy enjoyed 10 years as the Lead Baking and Pastry instructor at Le Cordon Bleu. During her time as an instructor, she worked as a consultant for General Mills on their International dessert line and was featured regularly as a guest chef on both local and national television programs. Before coming to Rich’s, Amy worked for an international gelato company as a National Key Account Manager for some of the best known national and international yogurt, soft serve, and gelato chains.
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The ingredients and flavors trending at independent restaurants often inspire menu ideas at more mainstream operations. To track what’s happening now in food and beverage, Technomic examined more than 50 menus from indies across the U.S., ranging from food trucks to fine-dining destinations.
Despite a historic drop in unemployment, foodservice operators enjoyed a slight slowdown in employee turnover midsummer, with the data signaling the dawn of a trend rather than a pause from years of acceleration, according to new research.