Reviews
"Not only can the existing realm of professionals in the industry benefit from the information, it's a book that will be extremely useful on the educational front as a tool in culinary schools and universities for training future generations of food service professionals. ... It should be required reading in all food service curriculum." -Suzanne Bowland, Founder/Executive Producer, GF Culinary Productions, Inc., Denver, Colorado, USA, "Not only can the existing realm of professionals in the industry benefit from the information, it's a book that will be extremely useful on the educational front as a tool in culinary schools and universities for training future generations of food service professionals. ... It should be required reading in all food service curriculum." "Suzanne Bowland, Founder/Executive Producer, GF Culinary Productions, Inc., Denver, Colorado, USA, "Not only can the existing realm of professionals in the industry benefit from the information, it's a book that will be extremely useful on the educational front as a tool in culinary schools and universities for training future generations of food service professionals. ... It should be required reading in all food service curriculum." --Suzanne Bowland, Founder/Executive Producer, GF Culinary Productions, Inc., Denver, Colorado, USA, "Not only can the existing realm of professionals in the industry benefit from the information, it's a book that will be extremely useful on the educational front as a tool in culinary schools and universities for training future generations of food service professionals. ... It should be required reading in all food service curriculum." --Suzanne Bowland, Founder/Executive Producer, GF Culinary Productions, Inc., Denver, Colorado, USA "This book is a step-by-step guide to setting up an allergy-friendly restaurant kitchen, training staff (front of the house and kitchen) and deftly communicating with guests. Written for restaurant management, it includes great recipes for the professional kitchen but it's also full of useful facts and stats for those navigating unknown eateries. Here's the insider's perspective on what to look for, ask for and watch out for when dining out." -- Living Without Review , FEB-MAR 2012, "Not only can the existing realm of professionals in the industry benefit from the information, it's a book that will be extremely useful on the educational front as a tool in culinary schools and universities for training future generations of food service professionals. ... It should be required reading in all food service curriculum." 'e"Suzanne Bowland, Founder/Executive Producer, GF Culinary Productions, Inc., Denver, Colorado, USA, "Not only can the existing realm of professionals in the industry benefit from the information, it's a book that will be extremely useful on the educational front as a tool in culinary schools and universities for training future generations of food service professionals. ... It should be required reading in all food service curriculum." e"Suzanne Bowland, Founder/Executive Producer, GF Culinary Productions, Inc., Denver, Colorado, USA
