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Many chefs have been through the ordeal of having the banquet menu changed at the last minute. It's one of the reasons Executive Chef Richard Dingle of the Sunriver Resort, Sunriver, Oregon, always has Tyson Crossfire Chicken Breasts on hand for banquet chicken serving.
Chef Dingle describes the Tyson pregrilled chicken breasts as "a consistent product of high quality." Not only are the prepared chicken breasts handy when operating multiple kitchens with a five mile distance between them, but if a function changes mid-stream, he can still have Tyson's pre-prepped chicken on the table in "12 minutes from the freezer." Chef Dingle also likes the "grill marks and the smoky profile" of the Tyson Crossfire Chicken Breasts.
Tyson has a longstanding reputation for quality. With their versatile pre-prepped Crossfire Chicken Breasts, Tyson fills a key need of hotel banqueting operations.--KB
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