WE HAVE TALKED ABOUT GLUTEN FREE FOR AWHILE NOW.
THE IMPORTANCE OF GIVING IDEAS AND SOLUTIONS
TO OUR CUSTOMERS
CANNOT BE MINIMIZED
IN DOING RESEARCH I FOUND THIS GREAT BLOG
I HAVE ADDED THE LINK TO THE TOP OF THE
FOODSIGHT CHEF BILL BLOG
THERE IS INFORMATION AND RECIPES WE CAN ALL USE.
THE CHALLENGE WE WILL CONTINUE TO FACE IS THE AVAILABILITY
OF PRODUCT TO PRODUCE THESE RECIPES.
TOGETHER WE CAN MAKE A DIFFERENCE AND THIS SHOULD NOT STOP
US FROM BEING THE SOLUTION.
Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc
Opinions expressed are my own and do not necessarily
reflect those of U.S. Foodservice, Inc
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