Not so long ago, chefs in supermarkets were as rare as butchers in convenience stores. But today, as retailers are addressing the needs of the time-pressed consumer by building meals programs, toques have sprouted in large and small stores, all over the country. "For chefs, the supermarket is an incredibly growing field," said Pat Bartholomew, chair of the hospitality management department at New York City Technical College, Brooklyn. While many chefs would still think of cooking in the ...

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