TITLE

Serving the Sophisticated Student

AUTHOR(S)
Weisberg, Karen
PUB. DATE
July 2006
SOURCE
FoodService Director;7/15/2006, Vol. 19 Issue 7, p41
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article discusses the efforts made by Rich Uhl, director of dining services at Keio Academy in Purchase, New York and his staff to serve the school's students. Since Japanese tends to travel more than the U.S. people, Uhl knows that whatever he serves must be authentic because they will know the difference. Each day they prepare two main entrées for lunch and for dinner, one entree is Japanese, the other American. They use Japanese-style, short grain rice that is washed three times before it is cooked-two gallons at a time, in gas-fired rice cookers.
ACCESSION #
21675404

 

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