Chefs are heating up Caribbean resort menus

Acclaimed chefs are taking their talents to resort kitchens, upgrading menus from traditional club sandwiches and shrimp cocktails to fine dining, often with a Caribbean flair. Chefs including Alain Ducasse, Michael Schwartz and Le Bernardin's Eric Ripert have all recently debuted Caribbean versions of their restaurant brands.

View Full Article in:

Globe and Mail (Toronto) (tiered subscription model), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations