Upping the Culinary Ante

February 2010
FoodService Director;2/15/2010, Vol. 23 Issue 2, p4
Trade Publication
The article reports on the Institute of Hospitality, a five-day training program for food service employees started by community retirement company Senior Lifestyle Corp (SLC) held at the U.S. Foodservice in Chicago, Illinois in August 2009. The program which is open to food and beverage directors, executive chefs, sous chefs, and anyone who shows promise, selects only eight participants through an application process. Participants are taught how to make soups, bases, stocks and sauces, bake bread and how to make sugar-free desserts and cook fish.


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