Food preparation has always been populated by pioneering individuals, from the prehistoric hunter who roasted that first mastodon steak over an open flame, to Gennaro Lombardi, who is credited with opening the first pizzeria in New York City, to the chefs pursuing the current trend in molecular gastronomy.Since its inception MUFSO has recognized this innovative spirit, and in 1981 it inaugurated the Pioneer Award. Selected each year by the editorial board of Nation’s Restaurant News, the ...
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