As he assembled a slow-cooked roulade of chicken breast with mushroom stuffing on blanched, breaded and fried savoy cabbage along with other vegetables, Martin Heuser had no idea what international impressions he would make. His assignment was to do something appetizing with chicken for Mexican President Vicente Fox, who was visiting Calgary, Alberta, in early 2005. Heuser was executive chef at the Westin Hotel there. Not only did President Fox call Heuser to the table to pay ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
 

Questions about your account or how to access content? 

Contact: Brian Galletta (813) 627-6722 Brian.galletta@penton.com or Desiree Torres (813)-627-6792 Desiree.Torres@penton.com

Already registered? here.