CARE, FLAIR AND FARE

Like the foods they create, culinary professionals working in a supermarket environment can be "value-added," if they apply their knowledge of taste and texture, and their flair for presentation, throughout the fresh departments -- not just the deli/meals case.Chefs and industry professionals interviewed by SN say that retail food-service professionals are expanding their influence beyond the scope

Like the foods they create, culinary professionals working in a supermarket environment can be "value-added," if they apply their knowledge of taste and texture, and their flair for presentation, throughout the fresh departments -- not just the deli/meals case.

Chefs and industry professionals interviewed by SN say that retail food-service professionals are expanding their influence beyond the scope of restaurant-quality entrees and side dishes, to the meat department, in-store bakery

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