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    Current Issue: Vol 90 No 2 A Boston TV personality intros new sparkler, old Boston chapel becomes cool downtown hit, new products for Winter and beyond, NY's Harlem rising star chef recipe, and more...

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    Secrets of Success May 2016: Hana Quon Hana Quon, pastry chef at Café Madeleine in Boston's South End, was a Zagat "30 Under 30" recipient this past year for her talent and dedication to her craft. Her desire to pursue her passion led her to a career in pastry where her skills and talent were honed, sharpened and reward by great mentors.
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    Guest Column: Break the Pencil: The Potential Cause of the Next Foodborne Illness Outbreak Each year, an estimated 48 million Americans get sick, 128,000 are hospitalized and 3,000 die from foodborne disease. Why? The process of preparing and serving food heavily revolves around individual human behaviors related to cooking, cleaning, handling and refrigerating food. When employees do not follow processes and procedures, it can lead to accidental food safety issues. Regulations mandate a record of food safety compliance to ensure companies follow processes. These records are created and maintained with pen and paper logs.
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