Years ago, McDonald's relied on creative franchisees to concoct new items in the back of their kitchens. Restaurant owners invented the Big Mac, the Egg McMuffin and other favorites. Those days are long gone. Today a chef trained at Culinary Institute of America devises new menu items for the quick serve giant. The Wall Street Journal (paid sub. req.) has the story. Mr. Coudreaut borrowed edamame, a type of soybean …
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