WDW Photo of the Day Thread (Part 9)

xsupaxmanxsfnex

Well-Known Member
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ChuckElias

Well-Known Member
I love the windows on Main St. Anybody know the significance of "FPC" in the FPC Academy?

And as for Larry Slocum (for those of us who didn't know):

Slocum heads a 5,000-employee staff as food operations vice president over the Magic Kingdom, Epcot Center, Disney-MGM Studios and the Disney food-processing center.

"It's the variety that keeps me at Disney," reflects Slocum, who grew up in a restaurant family in Allegany, N.Y., a small town about 70 miles south of Buffalo, where he was born in 1940.

"As I see it, we've opened 184 different concepts - as opposed to a thousand of the same thing," continues Slocum, who has no childhood memories of Walt Disney yet is credited with a key role in moving the Disney food image up from hot dogs and cotton candy to a new world of menu, service and design sophistication and to new heights in culinary achievement and healthful dining.

In the fine-dining spectrum, Slocum's people wrote a contract with three of France's most visible culinarians - Paul Bocuse, Roger Verge and Gaston Lenotre - to deliver Michelin Guide three-star-caliber lunches and dinners at the 162-seat Chefs de France in Epcot Center's World Showcase.
That's from a 1992 article. The whole article can be found here: http://findarticles.com/p/articles/mi_m3190/is_n47_v26/ai_12941879/
 

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