menu development

veggie burger
David Perkins, head chef at Connecticut College, blamed lack of veggie burger sales on frozen product, and set to work creating a from-scratch version.
yogurt bread cutting board
The new yogurt era is all about the savory side, replacing full-fat products like sour cream in recipes, and shining as the base for top-your-own bars.
grilled cheese egg
After eight years of the same on-campus food trucks,the University of Washington is reconcepting one into an all-day breakfast truck.
edamame food samples
We have started adding healthier options to our cafe, and did sampling events to find out which snacks to use. I took the options to our administrative team first.
leisa bryant
After working her way up from dietitian to associate director to director in hospitals and health centers on the East Coast, Leisa Bryant set out for a change of scenery.
An innovative mix of ingredients, including currants, vinegar, honey, pine nuts and soy sauce make a delicious vinaigrette topping for simply seared tuna steaks.
The new crusts will be served at all dining halls on campus.

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