The fried chicken with a kick is now a chicken chip thanks to a collaboration between Hattie B’s Hot Chicken and Flock Chicken Chips, a subsidiary of The Naked Market.

The new snack combines Flock’s popular keto chicken chip with the flavor of Hattie B’s brand of Nashville Hot chicken. The partnership represents Hattie B’s first foray into packaged goods and Flock’s first external collaboration.

“Hattie B’s has built an iconic brand around the best fried chicken in America, so the ability to combine the signature flavors of this legendary establishment with our innovative product delivers a home run snack experience,” said Harrison Fugman, chief executive officer of Flock Foods.

“Not to mention, it’s my favorite restaurant in the country.”

Source: Auguste Escoffier School of Culinary Arts, Denver, Colo.

 

The joy of (plant-based) cooking

The Boulder, Colo.-based Auguste Escoffier School of Culinary Arts is accepting students for its new Plant-based Culinary Arts Degree and Diploma programs. The program was designed for students wanting to learn sustainable cooking practices and prepare nutritious plant-based cuisine.

The program includes a Plant-Based Culinary Arts Diploma and an Associate of Occupational Studies Degree in Plant-Based Culinary Arts that are offered online. The school also has an in-person Boulder Campus Plant-Based Cuisine Diploma.

“Our new associate degree and diploma programs offer comprehensive, relevant and flexible professional education options for new culinary students interested in the fundamentals of plant-based cooking,” said Kirk Bachmann, president and head of Product and Business Development at the Boulder campus. “For seasoned professionals interested in developing their plant-based repertoire, we’ve also tailored course content relevant to today’s evolving plant-based food culture. Regardless of previous experience level, students in our plant-based offerings can gain a professional edge and unique skill set.”

Overherd

“They were a bad idea in 2010, they were a bad idea in 2016, and they are a bad idea in 2021.”

Julie Anna Potts, president and chief executive officer of the North American Meat Institute, on the proposed changes to the Packers and Stockyards Act designed to strengthen protections for livestock producers.

Executive authors
Greg Creed, former chief executive officer of Yum! Brands and Ken Muench, chief marketing officer, have collaborated on a how-to book for marketers.

Ken Muench, chief marketing officer of Yum! Brands, and Greg Creed, former chief executive officer of the company, have co-authored “R.E.D. Marketing: The Three Ingredients of Leading Brands.” The book imparts the importance of R.E.D. Marketing principles – Relevance, Ease and Distinctiveness.

“The pandemic tested companies around the world and highlighted the importance of R.E.D. Marketing fundamentals,” Creed said. “The book is timely because its concepts are particularly useful to marketers who see opportunities for their brands as they emerge from the pandemic.”

Source: Nathan’s Famous

 

Nathan’s Famous grows a footlong

Nathan’s Famous debuted a footlong hot dog with a natural casing for the first time in the company’s 100-year history. The Nathan’s Famous footlong hot dog first launched exclusively on the company’s online store, but later rolled out to participating stores nationwide.

“Indulgence isn’t a bad thing, especially when it comes to a Nathan’s Famous hot dog,” said James Walker, senior vice president. “We figured, especially given the year we’ve all had, why not double down on that indulgence and offer twice the taste, because sometimes size does matter.”