Critiquing Convenience

Weisberg, Karen
September 2007
FoodService Director;9/15/2007, Vol. 20 Issue 9, p48
Trade Publication
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.


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