The last few years have been dismal for college graduates looking for work. A National Association of Colleges and Employers student survey shows that just 41 percent of graduating seniors in 2011 left campus with an offer for employment. A program within the University of Missouri’s College of Agriculture, Food and Natural Resources is doing better. CAFNR’s hotel and restaurant management program has an almost 100 percent placement rate, Jim Groves, hospitality management chair said.
Switch to Hospitality Management reflects growth and opportunity in industry
The Gathering Place B&B honors veterans in nationwide project
Two Missouri military veterans received a free stay at the Gathering Place Bed and Breakfast in Columbia as part of a nationwide project to thank former and current personnel for their service.
White House Chef Walter Scheib sees made-from-scratch food as the latest trend
The biggest trend in food in the next 15 years will be something familiar to our grandmothers – made from scratch foods in tune with the seasons to deliver great flavor, said Walter Scheib, White House executive chef from 1994 to 2005.
Wehner, known for purchasing his produce and meats from local farmers in and around the city, says that while his menu items may cost more, they taste better, are nutritionally superior and are environmentally friendly — things that his savvy customers are looking for.
Life aboard a U.S. Navy ship can be grueling with deployments of up to eight months at sea. A great meal can help make life better for the sailors.Greg Chase, a 2007 graduate from the MU Hotel and Restaurant Management (HRM) program and former sous chef for the Walt Disney World Resort Polynesian Resort in Orlando, stepped in to support.
Two celebrity chefs share their enthusiasm for Midwestern cuisine
If there is a basic ingredient for success in the kitchen, the Kelly Twins say it is hard work, a fun attitude and a good education.