11
The authors and Goodheart-Willcox
Publisher would like to thank the following
professionals who provided valuable input:
Contributing Author
Harry J. Crane, Executive Chef
Kraft Foods Global Inc., Glenview, IL.
Board member, Research Chefs Association;
Chef member, American Culinary
Federation; Adjunct faculty, School of
Culinary Arts at Kendall College.
Additional
Acknowledgments
Mike Artlip
Roy and Bonnie Axelson
Joseph Baumgartner Company
The Beef Checkoff
Carrie Conway
George J. Corneille and Sons
Steve Ells
Eric Futran
Intelligentsia Coffee & Tea, Inc.
Kendall College Administration
Jack Klasey
Todd Menaker, CRC
The Plitt Company
Alisa Ann Ruch Burn Foundation
The Seafood Merchants, Ltd.
Oehme Soule, RD, LDN
Stock Yards Packing
Todd and Holland Tea Merchants
US Foodservice
Reviewers
Chef Allen Bild, CEPC
Culinary Arts Instructor
Hammond Area Career Center
Hammond, Indiana
Brenda Cavins
Hospitality Instructor
Tulsa Technology Center
Tulsa, Oklahoma
Judy Moon
Academy Coordinator/Instructor
International Hospitality and Tourism
Academy
Concord, California
Richard S. McKinney
Culinary Arts Instructor
Rindge School of Technical Arts
Cambridge, Massachusetts
Susan M. Moberg
Culinary Arts Instructor
Moses Lake High School
Moses Lake, Washington
Chef Lou Rice, MA, CCC, CHE
Director Culinary Arts/Hospitality
Northwest Arkansas Community College
Bentonville, Arkansas
Chef David Ross, CCC
Culinary Coordinator
Georgia High Schools
Atlanta, Georgia
Acknowledgments Acknowledgments