TITLE

Stirring it Up

AUTHOR(S)
MEJIA, MARY LUZ
PUB. DATE
September 2015
SOURCE
Foodservice & Hospitality;Sep2015, Vol. 48 Issue 6, p12
SOURCE TYPE
Periodical
DOC. TYPE
Article
ABSTRACT
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.
ACCESSION #
110011881

 

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