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    Current Issue: Vol 89 No 2 | Mid-Year 2014 Chef Rachel Klein takes cuisine to new levels, Healthcare foodservice from farm to fork, Passion drives Ky Nguyen to do third restaurant, and more...

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    Secrets of Success September 2014: Karen Henry-Garrett Living in England, Karen Henry-Garrett had what she saw as a "great job" working with international students in a study-abroad program, but her boss "went out of his way to make employees miserable." Fed up with "ranting," she took a hard look at what else she could do, and realized she enjoyed cooking and wanted to hone those skills. Culinary school made "absolute sense in order to access a certain clientele and to give me the confidence to completely change the course of my career." She wound up a Le Cordon Bleu in London.
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    Guest Column: Restaurant Patrons Swatting Away Flies and Much More At one point or another, most restaurant patrons have had the unfortunate experience of swatting away flies while eating their meals. Some patrons have even experienced a cockroach crawl across their plate. While neither pest is a welcomed sight in the foodservice industry, you may be surprised to learn that house flies are actually twice as filthy.
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