Chef Sam Malek has turned from a career as an independent restaurateur in the Big Apple to become an award-winning executive chef at Robert Wood Johnson Hospital.
The list of commercial restaurant chefs who have migrated over to onsite foodservice is growing ever longer as the word gets out about the opportunities and advantages of cooking for institutions and other host organizations. Still, success is not automatic, and some commercial chefs find limitations imposed by dietary restrictions (healthcare), legal mandates (K-12), concentrated customer demographics (colleges) and food budgets (practically all segments) too stifling. Not Sam Malek, ...
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