On September
29th the students of HTM 434 got the opportunity to go to Sysco of
Virginia, local food distributor. They were provided with a tour of the
facilities, a culinary demonstration by their two chefs, and a presentation on
quality and consistency. Students were able to learn more about operations of a
large warehouse, the importance of consistent products in the food industry, as
well as up and coming trends we will begin to see in the industry. A special
thank you to Sysco of Virginia, Jim Silbaugh, and his staff for helping to
“Develop Creative Hospitality Leaders Who Approach Business Differently”.
Catherine
Alexander, Amanda Guss, and Angela Venefro listen attentively
to Kenny
Kyger, the brand manager, explain the importance the consistency
and quality of
Sysco products.
Chef Rick Small
and Executive Chef Mike Giovanoli demonstrate
plate design and
presentation techniques to students in the test
