In restaurants, chefs will often come out of the kitchen to mingle with customers and get direct feedback about their creations. It is one of the pleasures of being a chef to create that hospitality connection and experience first-hand the pleasure one can bring to others via your culinary skills. In a hospital setting, where the “customers” often have way more on their minds than food, a face-to-face connection with a chef comes with a whole different level of meaning. There, the chef ...
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.