Spice of Life

October 2010
FoodService Director;10/15/2010, Vol. 23 Issue 10, p20
Trade Publication
The article reports on the program developed by Justin Johnson, chef at the Harwood Place, an independent living retirement community in Wauwatosa, Wisconsin, to change the staid dining program of the community. He recalls that the first thing he had done was to audit its kitchen and dining facilities and then create the right work environment. According to Johnson, the program has a four-week menu rotation with two daily specials that change daily.


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