Wash. About 10 years ago she decided to tap her business skills and immerse herself in learning the grocery retail business, food product development and consumer communications in Seattle, then Texas. Two years ago, she joined Briazz, a Seattle-based chain of 36 gourmet sandwich and salad cafes in four cities, as vice president of food. All skills and experiences are in demand. I know how to use a central kitchen to hone production for breakfast and lunch products. Lazara implores chefs to stretch personal skills, network outside the restaurant industry and learn product development.
Opportunities exist beyond the range.