Do’s And Don’ts Of Design Set The Curriculum At Boot Camp

ZoLdFD891

Whether you’re new to the industry or a seasoned professional, a well-rounded overview of foodservice design, construction and renovation can be found at next month’s Foodservice Design BootCamp in New Orleans.

The intensive three-day program will be held March 26-29 at the city’s newest culinary school, New Orleans Culinary & Hospitality Institute. The curriculum, taught by top foodservice consultants, focuses on the process, the players, what questions to ask, and what to know for a successful outcome. Classes are limited to 40 students, most commonly from higher education, K-12 schools, healthcare, B&I, retail and government agencies, to ensure maximum discussion and interaction.

The fifth edition of BootCamp has a faculty including Dick Eisenbarth, Cini-Little; Tarah Schroeder, Ricca Design Studios; Laura Lentz, Culinary Advisors; Karen Malody, Culinary Options; Connie Dickson, Rippe Associates; and Russ Benson, independent consultant and client advisor.

The 2019 Foodservice Design BootCamp is supported by ten manufacturers; FER is the media sponsor. More information on the upcoming program is available at the website or by contacting Charlene Goff cgoff@fsdesignbootcamp.com.

RELATED CONTENT

Velvet Taco 1200x800 1

Private Equity Firm Acquires Majority Stake in Velvet Taco

The private equity firm Leonard Green & Partners has purchased a majority stake in the Dallas-based restaurant concept Velvet Taco.

Vulcan chefs 1200x800 1

Vulcan Adds Two Chefs To Help Establish New Center of Excellence

Chef Pete Schellenbach and Chef Hank Sawtelle will serve as culinary specialists and help establish Vulcan's new Center of Excellence, which will begin opening next year.

- Advertisement -

- Advertisement -

- Advertisement -

TRENDING NOW

- Advertisement -

- Advertisement -