Bumps On the Culinary Road.

This Wall Street Journal article by Bruce Palling deals with the challenges chefs face when they travel and have to operate in different kitchens with different ingredients. It is very relevant to the challenges our chefs face when they travel to help at new stadiums, parks or they compete in culinary competitions. I wanted to to add it to the blog. I encourage you to read it and share your thoughts below.

http://online.wsj.com/article/SB10001424052748703956604576110131389862112.html

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