Tapping Her Creativity

June 2009
FoodService Director;6/15/2009, Vol. 22 Issue 6, p50
Trade Publication
The article focuses on the creativity of Linda Pearson, pastry chef for Bon Appétit Management Co. at Roger Williams University in Bristol, Rhode Island, in making a daily menu of desserts from warm apple cobbler to sugar-free, glutenfree and vegan options, at the café. Pearson cites her interest in trying desserts with strawberry and chocolate flavors. She mentions their offerings during the spring season such as cookies and lime pie. The café also offers special desserts for students who are lactose intolerance and vegans.


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