The winning team in the Aramark Culinary Excellence (ACE) Challenge came from the company's Southeast Region Business Dining unit. they beat the champions of the two other regions. The team's winning menu consisted of an appetizer duo: a petite salad of pan-seared striped bass with pickled shallots, tomato concasse and citrus dressed micro greens and shrimp ravioli with vegetable ragout, leek puree and shrimp cream sauce; entrée: roast breast of chicken stuffed with apricots, braised ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.