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FSD Culinary Council

What is FSD’s Culinary Council?

 By FSD Staff on Nov. 23, 2015

FSD’s Culinary Council is a cross-section of chefs from the K-12, college and university, senior living, health care, and business and industry segments. On a rotating basis, our industry experts answer questions about food trends and ideas.

FSD Culinary Council

Culinary Council: Snacks from scratch

 By Patricia Cobe on Nov. 23, 2015

Anytime eating with all-day menus is the model that seems to be evolving in college dining, senior living and health care, according to our respondents.

FSD Culinary Council

Culinary Council: Trends that will be shaping menus in 2016

By Patricia Cobe on Nov. 23, 2015

FoodService Director surveyed our 50 Culinary Council members to see what items customers are demanding and what will be on their menus in the coming year.

Menu

Creating vegetarian options with mass appeal

By Katie Fanuko on Nov. 17, 2015

Instead of imposing limitations on the menu, the plant-centric focus pushes chefs to get creative in developing vegetarian dishes that resonate with all.

Operations

Mass. hospital FSD named 2015 ACF Chef of the Year

By Bianca N. Herron on Nov. 17, 2015

The American Culinary Federation and Epicurean Club of Boston have named Addison Gilbert’s David Gauvin as the recipient of the award.

Operations

Can chefs boost school-meal participation?

By FSD Staff on Nov. 16, 2015

Having a chef prepare school lunches may convince students to eat more fruits and vegetables, suggests a new study.

Steal This Idea

How to cross-utilize utensils

Nov. 16, 2015

An empanada ‘fork’ seems like a tool that would lay in a back drawer—except when the Latin American-style turnovers are on the menu. But, it’s a kitchen MVP.

Menu

Smoking is heating up in 2016

By Patricia Cobe on Nov. 16, 2015

Smoking, both as a cooking technique and flavor enhancer, is heating up. The NRA's 2015 Culinary Forecast named smoking one of the Top 5 preparation trends.

Operations

Seattle hospital chef aims to serve gourmet food

By FSD Staff on Nov. 09, 2015

The Children’s Hospital will open its new Forest kitchen in the fall of 2016, which will offer made-to-order menus.

Menu

10 surprising trends for noncommercial from the NRA’s 2016 What’s Hot list

By Kelly Killian on Nov. 05, 2015

There are a handful of hidden surprises in NRA's 2016 What's Hot list for noncommercial operators among the 192 food, beverage and prep trends.

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