From the editor
Upon my return home from the National Restaurant Association Restaurant, Hotel-Motel Show in Chicago, I was explaining ProStart, the education program for high school students interested in pursuing culinary careers, to my 12-year-old daughter. A burgeoning cook who enjoys pulling together and executing menus for the family — she made an impressive lemon granita for our Easter dessert — she raised her hand and waved it vigorously, saying, “I want to do that. I want to own a ...
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