1993 VOLUME 1 ISSUE 1

In This Issue:

• Catering: a few tips from the sucessful Catering Department at the New York Marriot Marquis Hotel
• Corporate Gifts: Not just for the holiday anymore
• Chefs Creations: Chef Mohan DeSilva shares his thoughts on creative desserts.
• New Products: Chocolate à la Carte now offers Valrhon.
• Part of Our Team: Nancy Gilmore.
• Sales & Marketting: Advice on keeping a competitive edge.
• Recipes: Executive Pastry Chef Stanton Ho's Pina Colada Mousse.
• From Rena: Thoughts on "quality Calories"