For Jim Doak, the key to being successful in research and development is quite simple: Listen to what the guests want. That basic notion is largely what drew him to his current position as executive chef at Prairie du Sac, Wis.-based Culverâs.âThe philosophy here is that you talk to guests every day, whether theyâre talking about allergies or nutrition or a new menu idea,â he says. âWe do whatever we can to make sure guests leave Culverâs happy.â Doak has logged nearly 30 ...
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