Success as a master chef of haute cuisine depends less on going to culinary school than having an innovative support team along the way, according to a new study by John Ettlie, professor and Rosett Chair for Research at Rochester Institute of Technology’s Saunders College of Business.
(PRWeb November 16, 2016)
Read the full story at http://www.prweb.com/releases/2016/11/prweb13857460.htm