Art Ishman, chef manager, Bon Appetit Management Company at Case Western Reserve University in Cleveland, OH, has a catering background, so he knows how important preparation can be for an action station or “chef’s table” as Ishman calls it. “I worked in hotels and in catering for years,” Ishman says. “I’ve learned an action station should be really well thought-out, with as much prep work as possible done beforehand. Once you get going, you ...

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. 

Already registered? here.