
How foodservice operators benefit from ProStart
Attracting and keeping culinary pros is one of the top challenges for restaurant owners, school
Attracting and keeping culinary pros is one of the top challenges for restaurant owners, school
Menu: Team UP developed a twist on the traditional coq au vin with a “Coke”-au-vin.
Menu: Named the “Johnny Cash Chicken Burger – Ring of Fire”, Team BR developed a hand
Menu: Named the “Walkin’ the Dog” Team BBD served up handcrafted sausage made with Foster
Menu: Team HRC prepared Cherry Coke BBQ chicken skewers with sautéed vegetables, served with fresh
Menu: Team BJ’s created a pan seared chicken breast in an apple juice and Cherry
Menu: Team YH created a Nashville style Coca-Cola hot chicken, with a sweet potato corn
Menu: Team SRC cooked up a Moroccan spiced chicken paillard alongside Cherry Coke braised peaches
Menu: Team Chart House created a grilled chicken paillard with prosciutto, blue cheese and arugula
Menu: Team RM created a pollito (chicken pibil) prepared in an authentic Yucatan style, cooked