Managing Mangia

Ramsey, Lindsey
February 2008
FoodService Director;2/15/2008, Vol. 21 Issue 2, p56
Trade Publication
The article focuses on the emerging industry trend of hiring foodservice managers with a culinary background to be chef/managers. At Morgan Lewis law firm, Chef/General Manager Dennis Nowe says having culinary experience is an advantage when it comes to serving his more than 400 customers. Erik Schunk, director of food and nutrition services at 252-bed Riddle Memorial Hospital in Media, Pennsylvania, also serves as the hospital's executive chef and understands the importance of allowing his employees the freedom to shine.


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