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Schools hope chef's touch whets cafeteria appetites

Chef Kirk Conrad said the schools' kitchens were already creating tasty, nutritious meals, but the pilot program is 'just kicking it up a notch.' Chef Kirk Conrad said the schools' kitchens were already creating tasty, nutritious meals, but the pilot program is "just kicking it up a notch." (Patricia McDonnell for the Boston globe)
By J.M. Lawrence
Globe Correspondent / September 10, 2007

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Like any good chef launching a new venture, Kirk Conrad knows you have to work the room. He wears his white chef's coat and mingles with the customers, asking about their $2.25 entrees. (Full article: 820 words)

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