Calling All Chefs

Schilling, Becky
December 2008
FoodService Director;12/15/2008, Vol. 21 Issue 12, p36
Trade Publication
The article reports that chefs are becoming commonplace at long-term care (LTC) and continuing care retirement community (CCRC) facilities in the U.S. More and more chefs are understanding that the needs of residents are very similar those of restaurant guests, with the benefit of not having to work late hours or holidays or weekends to the same degree. According to food service director Harry Parlee, facilities are looking to upgrade not only the quality and diversification of the menus but also the presentation.


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