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Philly cheesesteak earns a price break

 By Patricia Cobe on Dec. 15, 2015

To “clean” up his school’s cheesesteak, Chef Kevin Frank replaced the meat product with one that’s more healthful and saves seven cents per serving.

FSD Culinary Council

FSD's Culinary Council: Winter produce ordering

 By FSD Staff on Dec. 15, 2015

Question:How are you adjusting your produce order for the winter?Answers from FSD's Culinary CouncilOur guests remember the days when you could not get a berry in December, but society and global comm...

Menu

MenuDirections 2016: Open to change

By Bill Anderson on Dec. 15, 2015

If you’ve been to MenuDirections, you’ll notice a number of changes at the event, taking place Feb. 28–March 1 at the Hyatt Regency Jacksonville Riverfront.

Operations

College cook wins state award

By FSD Staff on Dec. 07, 2015

The Massachusetts Restaurant Association named Keze Whitlow, cook at Boston College, its 2015 Line Chef of the Year.

FSD Culinary Council

Chefs' Council: How to slip in healthier ingredients

By FSD Staff on Nov. 23, 2015

Esteemed members of the Chefs' council Nicola Torres, Carrie Anderson and Jose M. Martinez answer the question, how are you slipping in healthy ingredients?

FSD Culinary Council

Chefs' Council: What is the biggest menu challenge of 2016?

By FSD Staff on Nov. 23, 2015

Members of Foodservice Director's Chefs Council detail what they foresee as being the biggest menuing challenges they expect to face in 2016.

FSD Culinary Council

Culinary Council: Flavors in demand

By Patricia Cobe on Nov. 23, 2015

FSD's Culinary Council members agree big, bold flavors will continue to be in high-demand and will explore ingredients, cuisines and recipes embracing them.

FSD Culinary Council

Culinary Council: What will be the breakout food trend of 2016?

By Patricia Cobe on Nov. 23, 2015

Has Sriracha reached its saturation point or will it keep going strong? How about gluten-free foods? Our Culinary Council shares the trends that will be shaping their menus in 2016.

FSD Culinary Council

Culinary Council: Shaping the menu

By Patricia Cobe on Nov. 23, 2015

Expect three megatrends to hang around for another year according to respondents: healthier comfort foods, plant-based dishes and more customization.

FSD Culinary Council

Culinary Council: What's hot at breakfast?

By Patricia Cobe on Nov. 23, 2015

High egg prices, a result of the avian-flu epidemic, continue to worry noncommercial chefs. Some are taking preemptive measures by redirecting the menu.

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