Art Ishman, chef manager, Bon Appetit Management Company at Case Western Reserve University in Cleveland, OH, has a catering background, so he knows how important preparation can be for an action station or “chef’s table” as Ishman calls it. “I worked in hotels and in catering for years,” Ishman says. “I’ve learned an action station should be really well thought-out, with as much prep work as possible done beforehand. Once you get going, you ...
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