Tia McDonald is a passionate advocate of "keeping it simple," of letting the flavors of the base ingredients speak out without a lot of fancy spicing and sauces. It is a philosophy she developed in a journey that has taken her from the American Southern focus of her girlhood home's kitchen to a parade of primarily European influences in various restaurant career stops and a formal culinary education at the CIA. After a career in the commercial restaurant world, McDonald joined Aramark six ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess 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’sFREE, easy and quick.

Already registered? here.