Make your menu veggie friendly to ensure its widest possible appeal.
Chef Ron Pickarski, CEC, is president and research and development chef of Eco-Cuisine, the company he founded in 1991. Eco-Cuisine provides plant-based savory and dessert products to foodservice operations, including about 50 colleges and universities. He consults with companies on developing vegan/vegetarian menus. Pickarski became a vegetarian in 1976, and a vegan in 1977 for health reasons. Prior to that, he was a certified meat cutter, and also served as a Franciscan monk. He began as ...
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