Ideation: Putting the goods on the plate

March 2008
FoodService Director;3/15/2008, Vol. 21 Issue 3, Special section p8
Trade Publication
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.


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