For Jeff Mills, Founder & CEO of Genuine Foods, November 12th has a particular relevance. On this day, twenty years ago, The New York Times published a review of his New York City-based restaurant, The Biltmore Room, awarding it a coveted three-star rating. Mills, then just 29 years old, was the youngest restauranteur at that time to have received that distinction.
Read MoreIn keeping with its deep commitment to serving locally and culturally relevant food at its client schools across the nation, Genuine Foods hosted its first ever "Genuine Loves" event in Fletcher, VT. Serving as a debut for this first-of-its kind national program, "Genuine Loves" takes school meals to a new level by weaving hyper-local ingredients,
Read MoreInc. revealed today that Genuine Foods, the purpose-driven, quality-focused foodservice company, has made the annual Inc. 5000 list, the most prestigious ranking of the nation's fastest-growing private companies.
Read MoreChef Amy Yi, culinary director of Genuine Foods, agrees. "Thanksgiving is often centered around the roast turkey, but I think roast duck is a fantastic option," she says. "Duck meat is rich, so a little goes a long way."
Read More276 school districts, food banks, and other hunger relief agencies—are delivering “nutrition-forward” meal kits sourced and assembled by Genuine Foods
Read MoreStarting in August, 5,000 Philadelphia families will receive Pass the Love meal kits created by Genuine Foods
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