Food: What Mother Used to Make

Home cooking is on the way out. Reported President Max Jaeger of the Food Service Executives Association, Inc., at the association's convention in New Orleans last week: 37% of the food eaten in the U.S. is now prepared by professionals—in hotels, restaurants, the armed forces, freezing plants or canning factories. Professional food preparation has boiled up 27% in the last 20 years. The result: a shortage of good chefs and cooks.


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