France's fast food joints outsource ingredients

Enterprising chefs are shaking up France's dining scene by providing high-quality fast food in food trucks and restaurants, but they are having a hard time sourcing the foreign staples, such as hot dogs and chili peppers, in a country built on fine dining. Many chefs, including American Kristin Frederick, have to source cheeses and meats from neighboring countries in order to make the best burgers and burritos for French patrons.

View Full Article in:

Wall Street Journal (tiered subscription model), The

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations