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RestaurantHospitality RHExtra for April 13, 2010
 Forget the CIA. Learn to Cook at Harvard
 3 Tactics to Keep Workers From Bolting
 Best Practices For Bluefin Tuna

Newsletter

Forget the CIA. Learn to Cook at Harvard

Here’s an interview line guaranteed to land you your dream restaurant job: “Molecular gastronomy? Sure, I studied it at Harvard with Ferran Adria and Jose Andres.” And you can say it if you attend the course these world-famous experimental chefs will be teaching this fall under the auspices of the Harvard University physics department. Getting into their class won’t be easy. But if you can swing it, you’ll wind up with knowledge and credentials no one else can touch.

FULL ARTICLE

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3 Tactics to Keep Workers From Bolting

The latest news reports have given us a glimmer of hope that the economy may finally be recovering. While that's a welcome sign for most organizations, it may not be good news for all. A recent Conference Board survey found that 55 percent of all employees are unhappy with their jobs—the lowest level researchers have seen in 22 years.

FULL ARTICLE

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From selecting, raising, feeding, and evaluating for exceptional quality, the Certified Angus Beef® brand delivers so restaurateurs, like you, serve only the best. For information, visit www.certifiedangusbeef.com.



Best Practices For Bluefin Tuna

Serve bluefin tuna at your restaurant? Then you know the market for it seems insatiable, no matter how stratospheric your menu price might be. So what will you do if and when this hot-selling customer favorite lands on the endangered species list? Check out how they’re getting ahead of the issue at Paul Kahan’s gastropub The Publican in Chicago. He’s got a nifty plan. Do you?

FULL ARTICLE

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Marzetti Dressings – not just for salads anymore!

Discover the versatility of Marzetti dressings as sauces, dips, marinades and more! Give your customers delicious taste in a variety of healthy flavors, including fat free and light options. From gallons, packets and dipping cups, Marzetti Dressings and Sauces are the star of any menu turning a simple dish into the house specialty. www.MarzettiFoodservice.com

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Salads for Spring



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