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New Years Breakfast: Creative Ways to Keep Costs Low and Diners Happy

Diners indulge in extravagant culinary endeavors at their night before parties and day of dinners, but when it comes to New Years breakfast, updated versions of straight-forward, filling food is what brunch-ers want on their plate and what generates profit for a chefs bottom line.

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The holiday season is a wonderful time, but I’m thinking twelve days of gifts is a bit much. So, what to do with the old song’s (and the season’s) bounty? Pair it with wine, of course!

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The term “holding” has often been associated with quick serve restaurants or a shameful secret that no well-trained chef would admit to.

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chef trivia

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New Orleans bar Loa is named after:
a dangerous snake indigenous to the Louisiana swamps
a spice used in Creole cooking
a wily voodoo spirit
a ceremonial pig roast

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