Entries sought for first Goldies Awards

FoodService Director and the Culinary Institute of America invite all non-commercial foodservice operators to prove they can set the Gold Standard for excellence in their operations, by entering the first Goldies Awards. Through Dec. 15, foodservice operators in schools, colleges, hospitals, senior care, corporate dining and military service can submit examples of how they provide top quality in five key areas.

Categories to consider are: Going Green, Focusing on the Guest, Food Democracy, Health & Wellness, and Financial Wizardry. Judges will be examining entries for the quality of the overall concept, the ability to execute the idea consistently over time, how replicable the idea is in other market segments, and how the concept benefits both the customers and the operation itself.

Winners will be announced at MenuDirections 2011, Feb. 27 to March 1 at the Intercontinental New Orleans, New Orleans, La. Complete details and an entry form are available at www.foodservicedirector.com/goldies. For more information, contact Paul King, editor of FoodService Director, at 646-708-7320, or at pking@cspnet.com.

More From FoodService Director

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

Ideas and Innovation
desserts plate

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.

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

Ideas and Innovation
shrimp lemon

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.

FSD Resources