TITLE

Critiquing Convenience

AUTHOR(S)
Weisberg, Karen
PUB. DATE
September 2007
SOURCE
FoodService Director;9/15/2007, Vol. 20 Issue 9, p48
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article focuses on the food service program offered at the School of Culinary Arts of Kendall College in Chicago, Illinois. The Café provides students with an introduction to volume feeding, and a storeroom where, among other assignments, students are responsible for weighing all items upon delivery. Under the direction of baking expert Chef Mark Kwasigrock, students learn to make mixes and par-baked items, sometimes transforming them into signature creations.
ACCESSION #
26652681

 

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