The Spring Break Effect

Capron, Jeff
April 2010
FoodService Director;4/15/2010, Vol. 23 Issue 4, p70
Trade Publication
The article features executive chef Jeff Capron of West Virginia University in Morgantown, West Virginia, and details his preparations of special grab-and-go salads for the university students. Capron says that their customers are looking for healthier choices. Keeping a variety of salads that can be production friendly and still maintaining budgetary goals is said to be the largest challenge for Capron. Capron also talks about labeling the salads, converting the packaging to earth-friendly containers, and their variety of salads.


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