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...them deliberately try to push out older workers, because they can pay newer workers less. One chef went, during my year there, from a line chef (the main chefs, responsible for preparing the entrees), to a pastry chef, to a salad preparer, and was on his way to becoming a baker working an overnight shift when I left the club. They could not fire him or reduce his wages (thanks to the union), but they could humiliate him into leaving...

Author: NO WRITER ATTRIBUTED | Title: Faculty Club Does Mistreat Workers | 5/20/1996 | See Source »

Campus Executive Chef Michael D. Miller acknowledges that the information on the cards is sometimes faulty, but he says the cards are constantly reviewed and corrected...

Author: By Ariel R. Frank, | Title: Accuracy of 'Nutrition Bites' Questioned | 1/31/1996 | See Source »

...LAVISH DINNER THAT CHEF John Folse prepared for a private party of Procter & Gamble executives tasted rich enough to make a cardiologist apoplectic. Folse, owner of the celebrated Lafitte's Landing restaurant near Baton Rouge, served thick seafood gumbo, sauteed herb-encrusted duck breast, sauteed speckled trout, fried soft-shell crawfish, salad with vinaigrette dressing and--for those who had room left for it--Mardi Gras cake. Every dish was prepared the old-fashioned Louisiana way, with generous dollops of oil; every bite tasted heavenly. Yet the whole thing, from soup to dessert, was a low-fat meal. That...

Author: /time Magazine | Title: HEALTH: ARE WE READY FOR FAT-FREE FAT? | 1/8/1996 | See Source »

...from food additives? Or would they rather be free to make their own choices? While Kessler hasn't tipped his hand, it's likely that under the current law, he'll probably have to let P&G bring fat-free fat to market and let consumers decide its fate. Chef John Folse, who runs a food-products company as well as his restaurant, thinks he already knows the answer. "If people have the option of going to the grocery store and choosing from 10 oils, one of which is olestra," he predicts, "olestra will fly off the shelves...

Author: /time Magazine | Title: HEALTH: ARE WE READY FOR FAT-FREE FAT? | 1/8/1996 | See Source »

...This is no cartoon!" says Tony, a stereotypical body building Italian chef, trying to keep others in touch with reality in "Slaw and Order," a student-written lunchroom mystery, continuing performance in the Leverett Old Library this weekend. Reflecting back to "Scooby Doo" days, one remembers the key elements to a good cartoon mystery: clues (slowly revealed, usually by Velma), suspense, a climactic ending and a rockin' Mystery Machine. It is possible to accept a lack of the Mystery Machine, due to the size limitations at the Leverett Old Library, but, one leaves "Slaw and Order" with a bad taste...

Author: By Ian Z. Pervil, | Title: Don't Eat the 'Slaw'; Order Out | 12/14/1995 | See Source »

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