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The New York Post: There’s serious gastronomy that goes into your fast food

That rest-stop burger may have been flipped by a pimply teen, but it was conceived, tested and perfected by a classically trained chef.

Fast-food chains from Arby’s to Wendy’s are hiring top-tier cooks to run their corporate kitchens.

“You’d never assume that people like me are at the helm of Popeyes,” Amy Alarcon, an alum of a prestigious culinary school and high-end Atlanta kitchens, tells The Post. But there’s a reason big companies tap serious gourmets for the job: It takes a pro to devise crowd-pleasers that can be easily — and inexpensively — mass produced. “We marry the art and the science,” Alarcon says.

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