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 ...
REGISTER TO VIEW THIS ARTICLE - Register for a Free Account
Registering for content on Supermarket News will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick. What are you waiting for!In addition you will also receive complimentary access to the SN salary survey data tables.
Attention Paid Print Subscribers: While you have already been grantedfreeaccess to SNwe ask that youregister now.We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.