CULINARIANS AT WORK. Some of the more than 125 college chefs gathered for the most recent Tastes of the World gathering. The chefs are shown engaging in the Hot Food Competition, the only such competition sanctioned this year by the American Culinary Federation. Club chefs in modern sports venues are expected to pro-much more than the usual ballpark fare of hot dogs, burg-ers and nachos. Still, there are limits, especially in a good, solid, Middle-American city like Milwaukee. ...
Register to view this Article
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.