Alabama Dining adds video component for weekly cooking demonstrations

Oct. 14—Aramark-managed Bama Dining at the University of Alabama started shooting videos of its weekly cooking demonstrations to post on Facebook and YouTube.

The demonstrations showcase Chef James Lyons, food service supervisor at Burke Dining Hall, creating dishes such as chicken quesadillas with onions, peppers sour cream and salsa, and shrimp scampi. The demos are recording using Muzak, a system that uses a camera and microphone placed on the chef, along with two televisions that let students see what is going on. Students can watch the videos as they try to recreate the dishes at home. Bama Dininng’s marketing team also handed out nutritional facts and recipe cards during the demonstrations. Students were invited to taste Lyons’ creations at the end of the presentation.

To watch Bama Dining’s chef demo videos, check out the Bama Dining website.

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources