AT NY FOOD BROKER: Developing cost-effective recipes for f/s kitchens

Wolson, Shelley
May 1999
FoodService Director;05/15/99, Vol. 12 Issue 5, p148
Trade Publication
Discusses how chef John Ostermiller of Reichenbach & Associates, Inc. develops cost-effective recipes for food service kitchens. How he demonstrated the versatility of a gyro; Personal background of Ostermiller; Importance of quality in food service.


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