Steal This Idea

Borrowing ideas and innovation from your peers
 
Steal This Idea
salmon stick
When it comes to appetizers, portability is a major factor, especially at catered events. Jean-Louis Clerc found a way to make salmon hors d'oeuvres pop...
ingredients sheet
At North Carolina State University, Executive Chef William Brizzolara says his team created a soup matrix to cut down kitchen labor and prep time.
culinary students teacher kitchen
Baptist Retirement Communities of Georgia started a panel discussion with its cooks and FSD to give residents a chance to tour its kitchen and ask questions.
veggie shaker container
Huron Valley Schools has kitchens without backflow preventers or potable water to wash greens, so it set up a salad shaker bar with prewashed produce.
borscht bowl
Acts Retirement-Life Communities does a monthly Meal In The Life, where residents of different cultures serve as ambassadors to help coordinate the program.
man ideas
The University of Massachusetts—Amherst invited chefs from a variety of universities to its campus to showcase their favorite dishes for students.
broccoli florettes
Penn State University dining reduced food costs by designing menus to utilize cast-offs, resulting in the total utilization of a product instead of waste.
cauliflower bowl
Instead of spending time portioning cauliflower into precise steaks or florets, give in to its nature, says Ron DeSantis, director of culinary excellence at Yale.
coffee cup to go
Camden County College is trying to be more proactive with our customer service and have started “Free Coffee Mondays” for students who are veterans.

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