Like wine, chocolate is starting to be appreciated for its distinct and varied characteristics, from depth and range to acidity and sharpness. Though not all pastry chefs are fans of the confection, even those who are indifferent admit that chocolate is arguable the most diverse and complex ingredient in their field. The Good Fight Foodservice jobs have been saddled with a bad reputation, built when management always could find replacement workers. Times have changed and jobs are hard to fill.
Workers see signs that foodservice is responding by improving jobs and benefits.
But entering the world of carryout foods with the opening of Trotter's To Go required that he understand the business in a new light. The virtue of study is endemic to Princeton University, reflected even in its dining-services department. A bit of field research and much hands-on learning preceded the opening of the food court in its new Frist Campus Center. Ther former doyen of restaurant critics talks about good food, good service and her hunt for the origins of the humble bialy. The thermometer is one instrument food handlers cannot do without when it comes to food safety.