Chef Kay Pellecchia uses MMC's Wok station to prepare sizzling salads (above).Below, guest chef and MMC CFO John Heye, lends a hand. A well- designed display cooking stationcan give noncommercial operatorsa unique opportunity to capitalize on those "Sizzling Salads" concepts have become best sellers in many commercial restaurant venues, says Mary Keysor, director of food and nutrition services at Maine Medical Center in Portland. "Our cold salad bar has always been one of our most ...
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