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Joanna Lefebvre

Freelance Contributor, Food Management

 

Joanna Lefebvre (DeChellis) is a former editorial staff editor and current freelance contributor to Food Management.

Joanna’s Recent activity

The Best Fries Ever? Mais Oui!
The Best Fries Ever? Mais Oui!
May 01, 2006
When selecting the french fry product that best suits your needs, consider these variables: shape, length, grade, thickness, skin on/off and flavoring and coatings. The 'French' in french fries refers to the...
Small Plates:
Small Plates:
May 01, 2006
By Marguerite Marceau Henderson Gibbs Smith, $18.95 (paperback) April 2006 Whether served up as antipasti, dim sum, tapas or mazza, the small plate concept is hotter than ever. Highlighting flavors from around the...
The Tip of the Iceberg
May 01, 2006
Mark Branovan M.A. Director, Hospitality Services St. Luke's Hospital Duluth, MN ...
Showcasing Nature's Treasures
Showcasing Nature's Treasures
Apr 01, 2006
SUN KISSED: The Cafè is able to double seating capacity in the summer months with an outdoor patio that overlooks the Frick Art & Historical Center grounds (above). Irresistible desserts, like the Coconut Almond...
Sushi and Sashimi: Risky or Rewarding
Sushi and Sashimi: Risky or Rewarding
Apr 01, 2006
Sashimi is a term used to describe thin slices of raw finfish that are served with condiments such as shredded daikon radish or gingerroot, wasabi and soy sauce...
Dressed to Grill
Dressed to Grill
Apr 01, 2006
Mary Spicer DirectorGary Vorstenbosch Manager and Chef Presbyterian Hospital Plano, Texas ...
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