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march / arpil 2014
volume 20 number 2
Think you know institutional food? Think again. The cuisine served at such facilities as universities, nursing homes and military bases is healthier, fresher and more enticing than ever.
BY SARA PEREZ WEBBER
What in the world are catering chefs cooking now? We asked top caterers what internationally inspired ingredients are accenting their dishes.
BY DEANNE MOSKOWITZ
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