The sweet life
Article Abstract:
Yugoslavian Radi Jelenic's love for baking started when he was nine years old, and he received training from top pastry experts after his mandatory schooling ended. He then immigrated to Canada after working for a Viennese pastry chef, and started his own pastry shop Sweet Gallery in 1974. The growth of his company and his tricks of the trade are discussed.
Publication Name: Foodservice & Hospitality
Subject: Travel industry
ISSN: 0007-8972
Year: 2007
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Curry on
Article Abstract:
Nipun Sharma is part of a family involved in the foodservice sector for four generations, and he runs Indian cuisine restaurant chain Rasoee in Canada. The commerce major took in several marketing concepts to make the restaurant's business grow. How Sharma was able to develop a widely successful menu that has mass appeal is discussed.
Publication Name: Foodservice & Hospitality
Subject: Travel industry
ISSN: 0007-8972
Year: 2007
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Old school
Article Abstract:
Yves Therrien of Maestro SVP completed a six-month cook's program at L'Ecole Culinaire Calixa-Lavallee in 2004, at the age of 58 and after more than 40 years of cooking experience. The 60-year-old chef now runs a kitchen of a 52-seater restaurant with a staff of three. His career, Maestro's menu, and his views on cooking, are given.
Publication Name: Foodservice & Hospitality
Subject: Travel industry
ISSN: 0007-8972
Year: 2007
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