U of Mich. promotes Frank Turchan to executive chef

Turchan has been at university since 2007.

April 30—Following a nationwide search, dining services at the University of Michigan, in Ann Arbor, has named Frank Turchan executive chef for Residential Dining Services. Since 2007 Turchan served as a lead chef for the department, where he managed the operations of four different residential dining halls.

“Frank has advanced the reputation of our student dining experience, and we look forward to his continued leadership and creativity in his new position,” Michael Lee, director of Residential Dining Services, said in a university press release. “His dedication to student services and his professional and thoughtful demeanor have been greatly appreciated by his colleagues in RDS, throughout University Housing and in the Division of Student Affairs.”

Turchan attended Ferris State University in the Hospitality Management program and received degrees in culinary arts and hospitality management from Henry Ford Community College and the Culinary Institute of America. Prior to working at the University of Michigan, he was the executive sous chef at Opus One restaurant in Detroit and the executive chef for Ford Motor Company Conference & Event Center and, later, The Fairlane Club in Dearborn.

More From FoodService Director

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.

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.

FSD Resources