Tuffy’s classical French culinary training and precision earned him the nickname “The Professor.” Along with operating his own restaurant and catering business, he also authored the cookbook “Cool Smoke: The Art of Great Barbecue.”
by Tyson Fresh Meats Team | Jan 14, 2021 | Foodservice, NewsTo break down the top beef and pork flavors to look for this year, our team studied the data and for recipe inspiration, we went straight to the experts themselves: chefs. Without further ado, feast your eyes on foodservice’s future! TREND #1 – KOREAN BBQ Heart and...
by Tyson Fresh Meats Team | Jan 13, 2021 | Consumer, Industry, News, Producers, Tyson Fresh Meats