Eric Eisenberg joined Swedish seven years ago. As non-profit health system's executive chef, he oversees its culinary initiatives as well as managing its retail catering and conference services. A frequent speaker at industry events, we asked him to explain Café 1910's menu and positioning. “Our goal is simple — to provide wholesome and delicious food, without a lot of artificial ingredients in it. We have a commitment to make everything from scratch within ...
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.