For Bill Albright, finding and developing the biggest, boldest flavors and bringing them to guests is one of the most exciting aspects of his job. And if it means coming up with ways to showcase more healthful fare, that’s even better, he says.As vice president of operations for Parkhurst Dining Services, the Pittsburgh-based contract foodservice provider, Albright has been able to incorporate all of his culinary passions into Hemisflavors, the company’s new program specializing in global ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
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?