Fifty years ago, a cheap lunch ladled onto a tray was a decent enough perk at premier American companies, such as Ford or Eastman Kodak. Today, that wouldn’t do in Silicon Valley, where in-house “cafés” have become a microcosm of modern cookery: a dedicated staff of bakers at Cisco, for example, or an Indian chef at eBay preparing curries spiced by decades of experience.
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