Selling the Sizzle

Riell, Howard
February 2007
FoodService Director;2/15/2007, Vol. 20 Issue 2, p48
Trade Publication
The article focuses on the need to train chefs on how to handle a display cooking station. Met & Associates corporate chef Tom Doehm states that a chef working at an exhibition station should have the ability to persuade customers to try a product. Training can help display chefs to cover up their mistakes as they perform cooking exhibition. Doehm adds that chefs must be trained to clean their areas while cooking.


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