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In this episode of Food Management’s podcast, we talk with Wesley Turnage, CEC, CCE, CCA, FMP, district executive chef with Sodexo at Tulane University, a school in New Orleans with students and faculty from all over the world.
Turnage talks about Cajun vs. Creole food, sharing the rich culinary traditions of the city with students while keeping up with trends and making new food experiences accessible for everyone. He also lets us know about a few unexpected food trends that have him experimenting in the kitchen.
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