Chefs: Food safety standards stifle unique menu items

03/29/2013 | Pioneer Press (St. Paul, Minn.)

Chefs in the Twin Cities often lament that strict health standards impede on their ability to serve fresh, inventive food to diners. Chef Ian Gray, whose restaurant Gray House offers raw fish plates, is required to freeze the fish before serving it to customers. "Even if our fish is incredibly fresh and is treated with the utmost care, we technically can't serve it raw," Gray said. "Bummer."

View Full Article in:

Pioneer Press (St. Paul, Minn.)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Baking & Pastry Chef Instructor
The Culinary Institute of America - Greystone Campus
St. Helena, CA
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations