In the 1980s, culinary trends included blackened redfish, New Coke, and Vol au Vents. Culinary schools and programs in the United States were few and very expensive. Workforce development in the restaurant industry meant getting your foot in the door at a restaurant and working for next to nothing.
We are pleased to present Piehole Project for the third year. Dallas’s Top chefs are participating to help us reach our goal of raising $40,000 this year.
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