Food Management Magazine – Taher spent 2015 continuing to concentrate on having its meals prepared in-house by professional chefs, from scratch with fresh ingredients. That culinary culture is bolstered by a program that sends its Chef Council on trips to national and international destinations to research new recipes and learn about different ethnic cuisines.
Destinations over the years have included San Francisco, Chicago and New York City domestically and Italy, Thailand, Spain, France, Turkey, India, Morocco, Mexico City, Japan, Vietnam, Korea, Peru and Brazil internationally.
These Flavors of the World are then featured when the chefs visit client schools.
The company operates primarily in the Upper Midwest, where it is a major player in the K-12 market.
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