Finding good sandwich bread to satisfy the palates of Americans attending the 2008 Summer Olympic Games in Beijing wasn't easy. A Mexican brand was readily available, but its flavor profile was too sweet to suit Kimberley Jones' taste. She was a chef on a mission. As lead chef at USA House, overseeing the kitchen for New York-based Framboise Catering for five weeks encompassing the Games, Jones and her team of students and fellow instructors in the professional catering program at Sullivan ...
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