Top chefs get creative with fast-casual concepts

07/18/2011 | FastCasual.com

Well-known and classically trained chefs have broadened their horizons in recent years, driven by an economy that's been hard on fine dining and an increased consumer demand for fast-casual restaurants to offer new, less-pricey concepts. For well-known chefs including Rick Bayless and Mario Batali, their names are their brands, which means the carnitas from Bayless' fast-casual eatery Xoco must be made with the same attention to quality as the high-end dishes at his upscale Frontera Grill.

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Culinary Management Training Program
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Multiple Locations, SL_Multiple Locations
Culinary Management Training Program
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Multiple Locations, SL_Multiple Locations