By Steve Lerach Borealis Books 2008, $22.95 (hardcover) Lerach has worked in foodservice for more than 30 years, part of that in onsite, including the management of kitchen operations at the University of Minnesota. He now teaches culinary courses at the Art Institutes International Minnesota. This is his first book and in it he revels in his love for the foodservice industry and those in it, past and present. The book is basically a combination of stories of those Lerach has known and ...

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. 

Already registered? here.