First up, Las Vegas foodie insider Al Mancini shares the latest in food trends in, how it affects our national cuisine and all the amazing new off Strip places that have opened from chefs that trained under industry superstars.
Then, Olivier Dubreuil, VP Culinary Operations at Venetian and Palazzo Hotel shares what it’s like serving literally millions of meals every year. Think 2,800 pounds of bacon weekly, 130,000 pounds of red meat annually and lots of other massive numbers.
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