Posted Thursday, August 12, 2010 12:24 PM | Contributed by Jeff
In Chef Eric Kopelow's kitchen, soup cauldrons are the size of hot tubs. The hand mixer resemble a jackhammer, and the mixing bowls are as big as huge kettledrums. Kopelow, a graduate of the Culinary Institute of America in New York, developed the kitchen over the last 10 years to better manage the quality and variety of the park's food.
Read more from The LA Times.
This kind of stuff is fascinating to me, because there's an association between mass-produced food and low quality that I think is undeserved. The right people can and do make it work.
Thinking he must have read the "food quality" thread from earlier today... ;)
The timing of this being posted was really creepy, having come out VERY shortly after I posted my thread. It felt like the news media, in, in an article-length response to my question, NO!Last edited by sirloindude, Friday, August 13, 2010 12:13 PM
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