King of the Protein Roost

Kiernan, Willie
September 2009
FoodService Director;9/15/2009, Vol. 22 Issue 9, p34
Trade Publication
The article deals with the popularity of chicken in the U.S. menu and the challenge for chefs to find new ways to prepare chicken menu. According to Gabriel Gomez, an executive chef, chicken is the most popular dish in the U.S. Gary Arthur, associate director of dining services at Stanford University, says they also use duck, quail and Cornish game hens for catering and special meals. Most popular items at Holy Cross Dining at the College of the Holly Cross according to director Linda Nardella are chicken fingers, chicken parmesan and turkey dinner.


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