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Added:07/03/2025 12:05
Discover innovative ways to incorporate Aussie Beef and Lamb into your dining programs with insights from the newly released culinary guide by Chris Howland and Chef Alexander Ong of UMass Dining.
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Discover innovative ways to incorporate Aussie Beef and Lamb into your dining programs with insights from the newly released culinary guide by Chris Howland and Chef Alexander Ong of UMass Dining.
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During this webinar designed specifically for chefs and foodservice professionals at colleges and universities, Chris Howland and Chef Ong will present on the contents of this guide which offers practical strategies to enhance student and staff engagement while supporting culinary, procurement, and communication functions. Additionally, Doug McNicholl of Meat & Livestock Australia will provide an overview of Australian beef and lamb production systems, highlighting why Aussie Beef & Lamb is an ideal choice for college and university dining.
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Contact:ACF Professional Development Team
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