How do you use family recipes at your operation?

paneer curry

Our home kitchen is the testing ground for a multitude of recipes, as both my husband and I are chefs. The most popular dish I serve at work, taken from my grandmother’s kitchen, is Bavarian-style sauerkraut. She would make this into a complete meal with sausages, potatoes and brown bread. I have simplified the process using apple juice, caraway seeds and bacon. This is the twist that makes our reuben sandwich a favorite over the winter months. 

—Janna Traver McCann
Executive chef/assistant director
KU Dining Services
University of Kansas
Lawrence, Kansas


My sous chef Sundara Mani has adapted a lamb curry and an alternate meatless version of paneer curry that gets lines out the door every time we put it in the menu rotation—which is almost weekly now. It is adapted from his family’s own traditional Masala.

—Eric Eisenberg
Corporate executive chef/retail operations manager
Swedish Health Services
Seattle


I took inspiration from a Dungeness crab bisque recipe that has been in my family for years. Our family owns property in the San Juan Islands, which provided us access to fresh crab during the summer months. My passion for local seafood helped in our development of the Northwest Dock station, which opened this past year in our Café 83.  The station features the bisque, plus seasonal and local fresh seafood, such as Lummi Island salmon and chowders made from scratch.

—Craig Tarrant
Director of culinary operations
Compass Group supporting Microsoft Real Estate and Facilities
Redmond, Wash.


Since we are a smaller facility, we have had a good time giving our guests lots of home cooking, from pot pie and pot roast to wild rice soup and tater-tot hotdish (it’s an upper Midwest thing). Since they are things most people in these parts have eaten since childhood, it’s been fun to bring our guests back in time for one meal.

—Pierre Genereux
Sous chef
Interlude Restorative Suites at Benedictine Health System
St. Paul, Minn.


We are fortunate to have chef Stacy Chesney leading our culinary department at Swan Creek Retirement Village in Toledo, Ohio. Everyone knows about her famous Swan Cookies. The residents can’t get enough of them, and the marketing department orders dozens for events and meetings.

Chef Stacy has a couple of tried-and-true recipes she has brought with her from her childhood and family traditions. But her signature cookies are made with her grandmother’s dough recipe, and it’s the recipe she has used every year for Christmas cutouts since she was a little girl. It’s a family tradition now passed on to the Swan Creek Retirement Village family. 

—John Andrews
Corporate director of culinary and nutritional services
Ohio Presbyterian Retirement Services, Columbus, Ohio

More From FoodService Director

Industry News & Opinion

Food delivery company Good Uncle is expanding to 15 college campuses this fall, The Daily Orange reports.

The company plans to grow along the East Coast and is looking at opening at schools such as George Washington University, Pennsylvania State University, Villanova University and American University. Good Uncle hopes to open at 50 to 100 campuses by 2019.

Starting as a delivery-only kitchen in 2016, Good Uncle partners with local restaurants to recreate their popular dishes and then deliver them to college students. The company offers free delivery, no delivery minimum...

Ideas and Innovation
wahoo tacos

School lunch is heating up. As expectations rise in the noncommercial sector, the old-fashioned cafeteria has become a hot topic. Political pressure on schools has seesawed over the past eight years, and nutritional regulations on items like sodium and whole grains have been overhauled (and back again). Meanwhile, students, parents, teachers, administrators and policymakers are demanding more healthfulness and better taste from school meals, often for the same cost.

Yet the industry’s best are dedicated to getting better, even while looking to the future with caution. “There’s not...

Sponsored Content
WinCup product

From WinCup ® .

The shape of hospitality is always changing—and challenging. Take the boom in off-premise and takeout, for example, that is expanding foodservice beyond the four walls of the dining room. That trend is driving both commercial and noncommercial operators to rethink their packaging needs—from a practical operational standpoint as well as when it comes to addressing consumers’ needs and desires.

Take it away

The tide of takeout is rising: 49% of 18- to 34-year olds say they are ordering food to-go more often now than they were three years ago, with 36% saying...

Industry News & Opinion

The dining team at Northwestern University in Evanston, Ill., is concerned about the school’s upcoming switch to a new food vendor this fall, the Daily Northwestern reports.

While Northwestern says that its new vendor, Compass, will invite staff to join the company and dining employees will receive the same pay, benefits and seniority they have in their current arrangement, workers are still worried about the change.

Staff say that the university did not keep them informed while searching for a new vendor and that they learned about new developments through students and...

FSD Resources