Restaurants love rice: versatile, inexpensive, and with a long shelf life, it is a wonderful canvas for chefs. Foodservice guru Kevin Gross and Chef Carl Schwartz join Michael and Lesley to talk about working with chefs to promote commodities like rice through recipe development, the new Rice to the Rescue program, and more. And Cameron Jacobs is back to talk rice and restaurants, and they all share stories of their time in foodservice – from pizza and hauling boxes to bussing tables for the mob and more.

Hosted by:

Michael Klein and Lesley Dixon