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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