College foodservice becomes a big "bracket"

The Cooking Channel stages a favorite college foods competition.

By 
Lindsey Ramsey, Contributing Editor

I’ve written about how I think it is semi-ridiculous to rank the food at different colleges, but this is just too much fun to ignore. Taking a page from the NCAA Championship basketball tournament, The Cooking Channel has compiled a list of “classic” college foods from around the country and then matched them up head to head in true March Madness style. Website visitors can vote for their favorites; winning foods move on to the next round.

Perusing the list of contenders I saw a few items created by dining services worth calling out, especially in light of FSD’s signature online series (the second of which, to be posted online in a few days, includes an item on this list). Here are the contenders that are made in-house by the universities' respective foodservice departments. Congrats to all for making the cut!

From cookingchanneltv.com

   Gonzaga University: COG Cookies
   The Center of Gonzaga (COG) servesthese soft, crunchy, straight-from-the-oven  
   chocolate chip cookies at all sporting events. Now that’s something to cheer for.

   University of Kansas: ChickenCheddar Wrap
   The crunchy chicken tender wraps sold at on-campus shop Brellas are so popular,
   every year students participate in a race where they down these sandwiches at the
   halfway point.

   University of Maryland: Fear the Turtle Ice Cream
   On-campus shop The Dairy turns its vanilla ice cream into creative flavors like this
   white chocolate, caramel and pecan fave that unites students against competitors
   (cough, Duke).

The full list is worth reading, just to see what college student customers are loving in other parts of the country. Perhaps, the competition can even inspire a few new menu ideas for those that didn’t make the list? I for one would be interested to try what looks the Marquette-area creation of spaghetti topped with chili and cheddar cheese. To check out the full bracket, click here.  

Keywords: 
menu development

More From FoodService Director

Ideas and Innovation
condiments

It’s still true that diners want it their way. But the straightforward, choose-your-toppings Chipotle model is, as the kids say, so basic. The noncommercial diners of 2018 are coming to the table with expectations for meals that fit their personalized needs, from portion size to protein type, calories and more. Operators are responding by pushing beyond the basics with spice-your-own-soup bars, specialty condiment stations and serving size tweaks cooked a la minute.

For some operations, the next phase truly revs up the personal part of personalization, turning diners into chefs...

Managing Your Business
glendale senior dining catering

At the residential facilities Glendale Senior Dining serves, catered birthday and anniversary parties, summer barbecues and other private on- and off-site events give senior residents a convenient alternative to cooking themselves, Director of Business Development Todd Lindsay says.

For these events, Glendale, which serves locations throughout the Northeast and mid-Atlantic, will often tap employees from nearby units to take on catering events; and for weekend or summer engagements, it will reach out to the parent company’s school dining division for a few extra hands.

“We...

Industry News & Opinion
Shedd Aquarium White Sox Shedd The Straw

The Chicago White Sox have partnered with the Shedd Aquarium to support their “Shedd the Straw” initiative: a plan that the groups expect to curb the use of plastic straws by about 215,000 this baseball season.

Beginning on Earth Day, April 22, drinks at all dining locations throughout the Sox’s Guaranteed Rate Field will not be automatically served with plastic straws. Guests will be provided with biodegradable straws upon request. Guaranteed Rate Field is said to be the first in Major League Baseball to ban the use of plastic straws.

“At one of Shedd Aquarium’s local...

Industry News & Opinion

The Henry P. Kendall Foundation, a philanthropic group that aims to create a more sustainable food system in New England, has announced its creation of the New England Food Vision Prize .

The foundation is inviting foodservice leaders from colleges and universities throughout New England to submit their ideas on how to create a stronger food system that will help the region produce at least half of its own food by 2060.

Qualifying ideas must be collaborative and replicable, among other requirements. The foundation hopes that by reaching out to large food purchasers, like...

FSD Resources