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chefs

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Aramark launches Chef Spotlight program

By Benita Gingerella on Jan. 15, 2021

The program aims to showcase recipes created by Aramark chefs who have had a positive impact.

Menu

How foodservice operators can stay engaged while staying at home

 By Patricia Cobe on Apr. 29, 2020

A B&I chef shares his creative ideas for connecting with his community and peers, and reopening for business.

People

Who's taking foodservice to the next level?

By FSD Staff on Dec. 12, 2019

This year’s class of Change Makers is moving beyond brick and mortar to bring their operations into the future.

Foodservice Operation of the Month

CARTI Cancer Center: Fostering healing with food

By Julianne Pepitone on Nov. 15, 2019

A new bistro serves up hope—and cancer-fighting fare.

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How college dining trends are influencing restaurant menus

By Patricia Cobe on Nov. 01, 2019

What will the customers of tomorrow be seeking at restaurants? Four college chefs share insights.

Operations

Creating kid-approved cuisine

By Benita Gingerella on Oct. 30, 2019

Members of the Schwan’s Chef Collective worked with foodservice staff and students at West Ashley High School to come up with new lunch choices.

Operations

Cultivating new ideas at FSD’s Culinary Council Chefs' Summit

By Benita Gingerella on Oct. 29, 2019

Here’s an inside look at FoodService Director’s third annual Culinary Council Chefs' Summit, during which attendees enjoyed farm-to-table dinners, ideation sessions and local business tours.

Menu

College chefs team up to create winning recipes

By Patricia Cobe on Oct. 23, 2019

Here's a sampling of the dozens of dishes created at Indiana University kitchens during the Big Ten Conference Chefs' Summit.

Operations

Cooking up ideas at the Big Ten Conference Chefs’ Summit

By Patricia Cobe and Kelsey Squire on Oct. 16, 2019

Here’s an inside look at the brainstorming, collaborating and eating that took place during FoodService Director’s recent event.

Operations

4 takeaways from a recent gathering of chefs

Oct. 11, 2019

Check out a few things learned during FoodService Director’s first Big Ten Conference Chefs’ Summit.

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