Wallace says more homes have two people working or they have special dietary needs. "If they have particular medical challenges. If they're diabetic, have cardiac or celiac disease, or are on a gluten-free program. We are the people who do all of the sourcing, and preparation. We pay scrupulous attention to their wants and needs." Wallace says the course is great for experienced chef's who want out of the commercial setting or want to open their own business. Full Article at WZZM Grand Rapids