McDonald's chef Daniel Coudreaut is rethinking the food part of fast food
Correction Appended: Feb. 12, 2010
On some level, the very idea of a McDonald's chef sounds preposterous. Burgers, fries, the McRib is this really the work of a chef? The food at McDonald's tastes partly of nostalgia and partly of marketing; the rest is surely salt.
And yet have you eaten at a McDonald's lately? In the past five years, the company has started to serve genuinely edible salads, unlike those dry iceberg-and-carrot things it used to offer. The Southwest Salad, which appeared in 2007, comes with a lime wedge and a credible corn salsa. Similarly, the new Angus Third...
