Common Denominators

Weisberg, Karen
May 2007
FoodService Director;5/15/2007, Vol. 20 Issue 5, p74
Trade Publication
The article focuses on the strategies used by Richard Uhl, director of dining services at the Keio School and Jeff Basom, chef at Bastyr University in dealing with challenges in cooking. The consultant has been invaluable in helping Uhl navigate the nuances of Japanese cuisine and better understand what his teenage customers really want. Meanwhile, Basom aims to almost always menu a vegan alternative each day.


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