Carol Brock
Executive Chef
Brooke Army Medical Center
San Antonio
We had a lot of items in our inventory that we didn’t use any more or were over issue or left over from a theme meal. I decided that to get that down, we would create a smorgasbord of different food items. Once a quarter, we cook up all the different items from all different cuisines and put it on our self-serve bar. It’s very well received because people really love the variety.
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