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...California franchisees - and they often push back against odd-sounding creations like one of Coudreaut's failures, a breakfast Snack Wrap made with a crepe that held vanilla cream cheese and fruit. ("Why it didn't work is because we served it cold," Coudreaut says. "We serve hot food. Even our salads, we serve warm chicken on top.") The testing process is painstaking: it took two years for the Angus Third Pounders, the company's first new burger in eight years, to get on the menu...

Author: /time Magazine | Title: McDonald's Chef: The Most Influential Cook in America? | 2/22/2010 | See Source »

Building a Better Big Mac Of course, this is still McDonald's, which means Coudreaut's food must eventually be so simple that a high school dropout can make it. And so, culinarily speaking, McDonald's moves in baby steps. Before Coudreaut, the company had never asked its cooks to brush a glaze onto a chicken breast before setting it on a salad. Now glazing the chicken is standard, which is one reason the salads taste so much better...

Author: /time Magazine | Title: McDonald's Chef: The Most Influential Cook in America? | 2/22/2010 | See Source »

...push hard inside the Oak Brook headquarters to sell the idea that the Mac Wrap is, in Coudreaut's words, "how people are eating today - on the go, in smaller portion sizes." Smaller doesn't necessarily mean healthier, though. McDonald's is acutely aware of the criticisms about the food it has sold for the past half-century, but in the end, it also knows that very few McDonald's customers have read Fast Food Nation, a scathing indictment of the industry, or seen the 2003 documentary Super Size Me, in which a filmmaker ate only McDonald...

Author: /time Magazine | Title: McDonald's Chef: The Most Influential Cook in America? | 2/22/2010 | See Source »

...monster earthquake, friends from around the world e-mailed or called to ask what it was like. Was the damage as extensive as it seemed on TV? How were the survivors coping? The question I was asked most of all: What are they doing for food? Many friends didn't believe my answer: "They're eating cookies...

Author: /time Magazine | Title: The Disaster Diet | 2/22/2010 | See Source »

Across the quake zone, relief agencies were quickly distributing some 30 tons of high-energy cookies that the World Food Programme (WFP) developed for just this kind of emergency. Each 100-g packet--that's roughly the weight of two Snickers bars--delivers 450 calories of energy, a bunch of vitamins and minerals and up to 15 g of protein and 15 g of fat. Oh, and no more than 15 g of sugar. This is meant to be survival food, not Red Bull in solid form...

Author: /time Magazine | Title: The Disaster Diet | 2/22/2010 | See Source »

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