Fresh baked rolls with the Miami logo, a signature product. A sampling of produce ready for distribution. Paula Green, associate director, with a sampling of grab & go items. A test batch of vegetarian sushi under culinary development. Miami's 36,000 sq.ft. Ed Demske Culinary Support Center, opened in June of 2001. It is named after the school's former vice president of business finance who led the initiative to obtain capital funds for it and negotiated the ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access 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’s FREE, easy and quick.