EDISON, N.J. -- It is possible to get into the prepared food business without having an expensive kitchen, a commissary or a chef. The trick is to use other people's kitchens. Dan Giacoletto, director of merchandising for Orval Kent Food Co., Wheeling, Ill., demonstrated how at the recent taste show and exhibition of the Eastern Dairy-Deli-Bakery Association held here. Giacoletto showed nine dishes he created in half an hour made almost entirely from ingredients available at the show. They ...
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