Closing the Disconnect: How to Work with Chefs

man in white chef uniform cooking

FoodService Equipment & Supply February By Amelia Levin, Senior Associate Editor It’s pretty safe to say that the larger majority of chefs don’t work with consultants, and the larger majority of consultants don’t work with chefs when they design foodservice kitchens.  “Why not?” Perhaps the more appropriate question may be: “Why is it important to […]