The Role of the Chef in Onsite: MUFSO 2012

In the K-12, healthcare and college segments, building culinary excellence begins in the back of the house. A panel discussion at MUFSO offers examples of chefs and operators that walk the walk.

Register to view the full article

Please register to access this content.

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish