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Contract caterer Artizian has parted ways with its operations manager, who joined the company in November.
Patrick Moorin joined Artizian after seven years with Compass Group’s fine dining division Restaurant Associates, where he was most recently general catering manager at investment bank JP Morgan Casenove.
Moorin was taken on to predominately look after Artizian’s operations west of London and along the M40 corridor, but a spokesman confirmed that he left the company this week.
The caterer has recently added electronics goods manufacturer Canon UK, investment bank Dresdner Kleinwort and law firm DLA Piper as clients.
Artizian is a member of the FSA’s healthier workplace food initiative. See our news anlaysis for why workplace meals are now officially healthier for more.
Artizian adds to management team with arrival of former Avenance sales director >>
Ex-Compass man joins Artizian as operations manager >>
Artizian wins Canon catering contract >>
By Chris Druce
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Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.
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