Spud wars square off over preparation and fatty add-ons

07/12/2011 | Chicago Tribune (tiered subscription model)

School lunch cooks know students love potatoes, so it will be a learning curve this year in Chicago and other Illinois districts as the starchy vegetables are limited and the menu features more green, leafy options and fresh fruit. The ongoing battle over whether potatoes are healthy or just fattening simmers over how they are prepared and what is added to them, such as salt and butter, that increases calories and fat and reduces nutritional value.

View Full Article in:

Chicago Tribune (tiered subscription model)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Chef
University of Southern California
Los Angeles, CA
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Hospitality and Customer Service Instructor
The Culinary Institute of America
San Antonio, TX
Director - Web Marketing
The Culinary Institute of America
Hyde Park, NY
Culinarians Wanted, Kitchen Management Training in NYC
Hillstone Restaurant Group
New York City, NY