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

Industry News & Opinion

Sodexo aims to reduce carbon emissions by 34% at its foodservice and facilities management sites by 2025, a goal it says it will reach through such changes as converting cooking oil into biodiesel fuel and using energy-efficient HVAC systems.

In announcing this endeavor toward sustainability, Sodexo—which manages more than 32,000 sites globally—noted that over 7,200 of its sites in North America recycle aluminum and paper, and 8,640 recycle cardboard.

Ideas and Innovation
star wars storm trooper

My favorite event—because I’m kind of dorky—is our “May the fourth be with you” (aka “Star Wars”) day on May 4. The whole dining team dresses up, and we offer things like Chewbaklava, Boba Fettuccine and BB-8 Buckeyes. We had a guest cry because they got to take a picture with Chewy.

Menu Development
spilled coffee beans glasses

Following an initial test at the end of May, Starbucks announced that more than 500 of its stores will be pouring nitro coffee by the end of summer. Capitalizing on the cold-brew coffee trend—which reached $7.9 million in sales in 2015 on 115% growth from the previous year, according to researcher Mintel—select U.S. cafes will give up the counter space to serve the creamy, nitrogen-infused java made from the cold-brew base. But how did nitro become the hottest new thing in coffee?

Bringing the bar to coffeehouses

It was the chrome double tap, similar to a bar’s beer tap, and the...

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

FSD Resources