Stirring it Up

September 2015
Foodservice & Hospitality;Sep2015, Vol. 48 Issue 6, p12
The article offers information on how soups are served and reinvented by chefs in restaurants in Canada to satisfy the demands of diners in terms of quality and flavour. Topics include insights from executive chef and owner David Lee of Nota Bene restaurant on the impact of the seasonal variations of the ingredients in cooking soups, the preference for soups as the leading option for appetizer in Canada, and the trend of ethnic-inspired soups on the menus.


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