Victor Gielisse used white water rafting as a metaphor for the current environment foodservice operators find themselves in today. “It’s unpredictable and requires a totally different type of teamwork and focus in an organization,” said Gielisse, CMC, associate vice president of The Culinary Institute of America. The food megatrends Gielisse touched upon to give operators the edge in a very competitive new world were: globalization of the menu, healthfulness and food ethics. A new influx ...
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