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 ...
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