Going Global

Weisberg, Karen
June 2006
FoodService Director;6/15/2006, Vol. 19 Issue 6, p40
Trade Publication
This article focuses on the demand for global cuisine in the U.S. Francesco Esposito, concept development chef for Aramark, has developed two new concepts one Mexican and the other Asian, to complement true ethnic flavors with the needs of his company's business dining, healthcare and campus dining customers. Ken Toong, director of dining and retail service at the University of Massachusetts-Amherst, is originally from Hong Kong and prides himself on offering a broad selection of authentic Asian cuisine. INSETS: Olympics Chef Brings Greece to Cornell;Great Plates;CIA Debuts Culinary 'Gold Standards'.


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