Continue to Site >>>

chefs

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.

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.

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.

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.

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

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.

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.

  • Page 16