Voice of the Restaurant Industry
I am a fan for certain types of frozen seafood. The quality of the freezing can play a big part in the quality of the fish. How do you explain to customers that you are proud to serve frozen seafood in your restaurant.
Chef Marcus Guiliano has been an advocate for over 10 years on healthy, sustainable, local & real food. He found his mission in cooking when he reversed over a handful of medical conditions including 28 years of asthma. For more information visit http://www.chefonamission.com.
Chef Guiliano owns and operates Aroma Thyme Bistro which Certified Green© by The Green Restaurant Association. His latest project is http://www.truthinmenu.com
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