Product reformulations are common in the food industry, and they can be done well, or poorly. Who remembers Doritos with olestra?
- Professor of Food and Hospitality Management, Drexel University
The Michelin awards will almost certainly bring more tourism to the city, and more revenue to the honored restaurants. But will it make Philly’s dining scene better?
Key to culinary innovation is a collaborative and supportive environment where chefs can take risks and make mistakes.
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- Location: Philadelphia, Pennsylvania, U.S.
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