Home cooking

Article Abstract:

A Foodservice and Hospitality magazine survey of several high-profile Canadian chefs' and restaurateurs' home kitchens has found that the home- based kitchens of these people nearly always provide an impressive comparison to their professional kitchens. The research covered Toronto, Ontario-based Centro restaurant executive chef/co-owner Marc Thuet and Vancouver, British Columbia-based Lumiere Restaurant chef/owner Rob Feenie. It also visited the home kitchens of Montreal, Quebec-based Toque restaurant owner/executive chef Normand Laprise and Toronto-based Patriot Restaurant owner Scott Willows.

---

The upper crust. (upscale restaurants serving pizza, includes related articles)

Article Abstract:

Upscale restaurants are serving pizza in Canada. Several pizzerias serve pizzas with exotic toppings.

Marketing procedures, Eating places, Thailand, Marketing, Cover Story, Pizza restaurants, Company marketing practices, Pizzerias

---

The disposables

Article Abstract:

The details on the various new paper products like paper cups, garbage bags and packing covers, which are environment friendly and make the life of chef's easy, are presented.

Product information, Sanitary paper products, Sanitary Paper Product Manufacturing, Service industry machinery, not elsewhere classified, Tissue Products NEC, Usage, Equipment and supplies, Environmental aspects, Paper products, Cooks, Chefs

Similar abstracts:

• Abstracts: Hosting the handicapped: opening doors to all of Canada's foodservice patrons. Fair exchange
• Abstracts: Delivering the goods: customers are becoming their own pizza makers thanks to new trend. Minding the peas and queues

This website is not affiliated with document authors or copyright owners. This page is provided for informational purposes only. Unintentional errors are possible.