CHARLOTTE N.C. —Corporate chefs from restaurant companies and industry suppliers teamed up to create dishes during a cooking workshop in the kitchens of Johnson & Wales University here during this year’s Culinary R&D conference. To echo some of the major topics of the conference, teams were asked to prepare either Southern-theme or breakfast and brunch items. Culinary students were included on each team of executives from a sponsor firm and a restaurant chain. ...

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