In the research and development phase for new menu ideas, a chef can easily look around online to learn about, say, Peruvian cuisine. Or, that chef could pack his bags, settle into a long flight and wake up in Peru. Vibrant open-air markets become the research; hot empanadas and cool ceviche become the inspiration. And that can lead to a menu unlike any other. That is the model being used every year by a team of 12 chefs at Taher, Inc., a Minnetonka-based contract management company that ...

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