CHARLOTTE N.C. —Chefs from an array of chains learned about the growing popularity of mojitos, the increasing challenge from prepared supermarket food, the importance of choosing the right flour and much more at the seventh annual Culinary R&D conference, held at the Johnson & Wales University campus here recently. The chefs responsible for developing the food at chains ranging from Golden Corral and Mimi’s Cafe to IHOP, Whole Foods Markets and Bojangles ...
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