Focused On Food

Ramsey, Lindsey
February 2008
FoodService Director;2/15/2008, Vol. 21 Issue 2, p56
Trade Publication
The article focuses on Princeton University's culinary program. The university has become known for its culinary-driven dining. According to Director of Dining Services Stuart Orefice, his department started training hourly employees to be sous chefs in 1997. Since then they have been replacing managers with chef/managers. Orefice says the chef/managers', unit chefs' and cooks' training was crucial to the culinary-driven program. Aside from the usual in-house training, the department brought in restaurant consultant Hospitality Works to help train staff.


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