Union South, University of Wisconsin, Madison

By creating distinctive concepts, the UW Union South has become a campus destination.

The design of Ginger Root uses a cool, Zen-like color palette, says Korz. One of Korz’s favorite pieces is a 450-pound sliding barn door, made from reclaimed wood, which can divide the space for cooking classes or private events. Other elements include a wooden floor that is “somewhere between white oak and bamboo,” carved highboy chairs with a bamboo finish and dark granite tables.

“That unit has really taken off for us,” Korz says. “We’re actually only open from 11 a.m. to 2:30 p.m. in that space and we’ll do 360 covers. It’s really an operator’s dream. It’s been so popular that the students have asked us to open it for dinner so we are working on that now. Dinner service is expected to roll out in January.”

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In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

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Ideas and Innovation
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We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Industry News & Opinion
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Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

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