We've created a fun resident activity called "Cooking with Keven." Each month a dish is made during activity time. The dish is made from start to finish with a history and narration while it's being prepared. At the end everyone gets to sample. It's been a wonderful way for the residents and executive chef to interact and always brings great conversation.
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Two New England universities affected by Winter Storm Juno share their best practices for operating a foodservice department during a major weather event.
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Continental breakfast is free for everyone while lunch is free for only students, with employees paying $4. The self-sustaining bistro offers international recipes and gets some of its food from the in-house aquaponics garden.
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“The goal of Sustainable Kitchens is to evaluate food and operations in both commercial and non-commercial operations and, based on those evaluations, develop systems, processes, recipes, menus, branding and training in an effort to improve quality and increase revenue.”
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