Mynor Rivera Executive Chef University of Chicago Chicago, IL “We make the Scalloped Potatoes with Stilton in advance, so we add a little extra butter and milk just before serving, so it doesn't get dried out. The scalloped potatoes are served about four times a month for lunch and dinner. “We also make twice-baked potatoes, and the kids love that. And we have mashed potatoes available every day. Last quarter, I tried to change that, and I got so many complaints. That was not okay with ...
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.