Micromanaging Food

King, Paul
August 2008
FoodService Director;8/15/2008, Vol. 21 Issue 8, p28
Trade Publication
The author criticizes the tendency of food service operators to micromanage food in the U.S., which results to evaluating all foods in terms of their content and the impact of each ingredients. He contends that the conference sponsored by the National Restaurant Association is the latest example of obsession with ingredients rather than food. He believes that cooks really just want the freedom to create great-tasting dishes using natural ingredients.


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