At first blush, the thought of creating and serving paella onsite can be daunting. After all, there are some serious aspects to consider: the cost of saffron, the (likely) lack of a paella pan, labor constraints and the long list of ingredients usually required. Yet FSD’s and chefs should persevere as this dish offers sublime, full flavors and a naturally beautiful presentation that shows your organization and customers the creative capabilities of your culinary staff. For some ...

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.