TITLE

Ideation: Putting the goods on the plate

PUB. DATE
March 2008
SOURCE
FoodService Director;3/15/2008, Vol. 21 Issue 3, Special section p8
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article focuses on the techniques and ingredients used by foodservice operators in the U.S. to make their menu options healthy. Joseph Symmes, executive chef of Johnnie's Restaurant at the Hotel Diamond in Chico, California likes to use local, organic rice with seafood. Geoffrey Zakarian, owner of Town in New York City, uses dried cherries, mangoes and spinach in their salad.
ACCESSION #
31473613

 

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