In keeping with our campaign to Declare Your Independence from Food Restrictions, we're bringing you this special edition of our newsletter with fresh, can-do perspectives on the hottest topic in custom eating:
- Read about two chefs who recently knocked my socks off - and how they did it!
- Chef Michael Bates-Walsh shares why custom eaters are his favorite customers.
- Join us tonight in our Twitter party on eating out for more tips, tricks & tales!
Looking forward to tweeting with all of you! Cheryl |
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