In virtually any type of operation, sandwiches grilled, pressed or toasted lure more customers in all dayparts.
Finding good sandwich bread to satisfy the palates of Americans attending the 2008 Summer Olympic Games in Beijing wasn't easy. A Mexican brand was readily available, but its flavor profile was too sweet to suit Kimberley Jones' taste. She was a chef on a mission. As lead chef at USA House, overseeing the kitchen for New York-based Framboise Catering for five weeks encompassing the Games, Jones and her team of students and fellow instructors in the professional catering program at Sullivan ...
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