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chefs

50 rising menu stars

 By Patricia Cobe on Jun. 20, 2017

The most successful new dishes in noncommercial are feeding the demand for innovation balanced with tradition.

Operations

4 stealable ideas to power up college dining

By Patricia Cobe on Jun. 14, 2017

A recent culinary conference provided much food for thought—and action.

FSD Culinary Council

4 ways chefs are making their menus stand out

By Dana Moran on Jun. 09, 2017

Here’s how members of FSD’s Chefs’ Council are looking beyond the ordinary when it comes to their menu items.

Operations

Foodservice: New is easy—right is hard

By Bill Anderson on May 15, 2017

Every foodservice operator wants to offer more contemporary items in order to please their customer base and keep chefs challenged and engaged. But finding that just-right item takes work.

Operations

6 restaurant books worth reading

By Benita Gingerella on May 15, 2017

Expand your industry knowledge with these staples.

Operations

The James Beard Foundation Blended Burger Project™ contest

By FSD Staff on Apr. 25, 2017

FoodService Director and the James Beard Foundation invite you to join the Blended Burger Project™, a movement that strives to make burgers better.

3 steps for working with an outside chef

By Amy McKeever on Apr. 14, 2017

Sometimes it pays to find a local chef partner who can lend some expertise to a special project. But the trick is in finding the right person—and knowing how it will affect your operations.

Operations

Compass teams up with Jose Andres

By FSD Staff on Apr. 14, 2017

The vendor and chef will collaborate at such venues as stadiums and college campuses.

Steal This Idea

Build kitchen skills with weekly assignments

Apr. 14, 2017

Every week, Acadia's cooks pick an experimental kitchen project to expand their skills, culminating in a Friday contest where they cook a new dish that puts them out of their comfort zone.

Steal This Idea

Get the most out of chef competitions

Apr. 14, 2017

Skidmore College patterned its chef culinary competition after the one pioneered by the University of Massachusetts. This year, 11 teams of college chefs registered.

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