Tapping Natural-Born Talent

Lang, Joan
February 2007
FoodService Director;2/15/2007, Vol. 20 Issue 2, p40
Trade Publication
The article focuses on the Asian cuisine concepts employed by the dining services department of the University of Massachusetts in Amherst. Dining services director Ken Toong stated that they aim to provide authenticity, variety and diversity for their customers. The department uses recipes and sauces from the fast-service upscale Thai venue Café Talesia. Toong mentions that they bought several combination-ovens from dining halls that serve dim sum brunch.


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