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    Current Issue: Vol 89 No 1 | Spring 2014 High End Chef Pays Homage To His Heritage, Rewarding Return to Healthcare Foodservice, Three New York Chefs Named In Promotion, Crush Caters to Time-Pressed Customers, and more...
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    Secrets of Success July 2014: Johanne Killeen and George Germon It was 1980 when a young couple who'd fallen in love with Italian cuisine opened Al Forno, a small restaurant venture whose name translates to "from the oven," that quickly became one of most acclaimed restaurants in the Northeast. Their passion for northern Italian fare came from their travels, when Johanne worked in a tiny restaurant near Florence and George taught for RI School of Design's European Honors Program in Room at Palazzo Cenci. Thirty-four years later and numerous award-winning cookbooks, they are credited for kicking off chef-driven dining establishments in the tiny state's capitol.
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    Guest Column: New Trends in Food Service Apparel Although chef and food service uniforms are steeped in tradition, today's chef uniforms are anything but customary. Gone are the 19th century chef whites, as they are replaced by looks that reflect modern needs, individual personality, and branding.
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