French Chefs Now Have ‘Homemade’ Label to Shame Kitchens With Microwaves
As many as a third of restaurants buy into the factory-frozen trend.
By Clint RaineySeal Of Approval
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Fresh to death.
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It's made from scratch or from nothing at all, the chefs say.
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Ducasse-Led Chef Group Creates New ‘Quality Restaurant’ Seal of Approval
If they like your food, you get a plaque to hang outside your kitchen.
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That should make life easier.
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