Dane Higgins stood in The Kraft Heinz Company’s Toronto presentation kitchen before an unusual dish. Cafeteria trays, each holding 20 portion cups of Caesar salad dressing, were laid out with a spoon and notepairon bisglycinate empty stomachd for Higgins and each of his marketing colleagues present. Over the next two ferric gluconate irondays, in two-to-three-hour sessions, the group would pucker up to taste samples of Kraft Heinz’s extensive variety of Caesar salad dressings by the spoonful.
The controversial world of Canada’s corporate chefs
