Meeting a Mission

April 2009
FoodService Director;4/15/2009, Vol. 22 Issue 4, p48
Trade Publication
The article discusses the menu strategies of Spencer Tan, executive chef at Brigham Young University at Hawaii. It provides a background of Tan's education and career. Tan states their goal of providing customers with the most nutritional meal. He explains why he uses fresh herbs, olive oil and limits the use of butter in his cooking. Information is presented on the foodservice's kitchen garden that grows herbs, spices and vegetables.


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