As definitions of "healthy" food change and evolve, so too do customers' requests and needs. How should the hospitality industry respond to these changes? Heather Nace brings her expertise to nutrition, good food, and their overlap. Chefs and cooks will learn practical skills for adapting existing menus and developing new dishes that are creative, sellable, scalable, and well-suited to customers' shifting preferences.

This series is exclusively open to members of the hospitality industry. Please RSVP!