Bon Appetit employees visit a produce market for hands-on training about produce handling and use. Notre Dame Executive Chef Dennis Ellis: "Training should function 365 days a year." Participants in The Chefs Culinary Conference 2001, in Amherst, Mass., utilize new and refreshed skills for the intense culinary competition. Executive Chef Mike Hampson, foreground, at the Aramark Culinary Center which is used for both concept and menu development and as a training ...
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