Full-Time Commitment

Cavanaugh, Bonnie Brewer
January 2011
FoodService Director;1/1/2011, Vol. 24 Issue 1, p38
Trade Publication
The article discusses the resurgence of the full-service bakery in non-commercial foodservice in the U.S. in 2010. The aim of operators to satisfy customer demand for foods with healthier ingredients has reportedly driven the comeback. Pastry chef Jeff Russo uses concentrated pear or apple as an egg substitute in vegan dishes at the University of Maryland in College Park. Also noted is a University of Connecticut practice of purchasing local foods for baked goods through partnerships with local organic farms.


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