The Boston Globe, December 6th, 2006
CONCORD - Spatula in hand, prep cook Domingos Netos is frying dozens of sunny-side up eggs on the griddle in the open kitchen of Concord Academy's cafeteria. Hundreds more eggs are ready on commercial-size baking sheets. But this isn't breakfast. The eggs will top the Korean seasoned rice dish bibimbap. Dozens of bowls of this Asian classic will be served for lunch today. The private school is hosting chef Hak Joon Kim of Incheon, Korea, who is participating in the Global Chef Program run by Sodexho, the school's food service. For two days recently, Korean kimchi, the fiery cabbage salad, shar...
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