This team consists of our corporate chef, technical managers, recipe development managers, recipe development technicians and meals editors who are responsible for all our recipes. The main function of the corporate recipe development team is exactly that - to create new recipes for our customers. Our cooking schools aren’t the only places with chefs! We have chefs at our corporate office in Lakeland, Florida, as well. Pete Food and Wine Festival, A Taste of Boca and the Virginia State Fair, just to mention a few. Some of those events include the SAVOR St. Of course, our chefs also focus on our Aprons cooking school classes. They also work on new class ideas and participate in local media, food and social events. They meet with potential clients, book the event, prep the event and execute off-site events. They work with our sous chefs and the catering consultant to plan catered events. This means they also complete all administrative duties that are tied to our cooking schools and catering areas. Hiring and training assistant managing chefs and sous chefs.You might think that a typical day for our Aprons cooking school chefs consists of a lot of time in the kitchen, right? It does, but there are many additional duties our chefs are responsible for outside of teaching cooking classes. These chefs are trained to teach demonstration and hands-on cooking classes and usually have a degree in culinary arts or the equivalent work experience. Most Aprons cooking schools are staffed by a managing chef, assistant managing chef and sous chefs. Let’s take a behind-the-scenes look at what it’s like to be an Aprons chef at Publix! Aprons® Cooking School Chefs Did you know, we have many different chefs who make up our Aprons crew? With thousands of recipes, 11 cooking schools (eight of which have full-service catering), and our online cooking school offerings, this team stays busy working to develop delicious new recipes for our customers.

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