What’s in your kitchen?

Chefs share the trends that are driving their kitchen decisions.

Published in FSD Update

quinoa-salad

Meats

Leaner is better, say chefs in all market segments, so expect red meat to take a back seat to a variety of other animal proteins—everything from poultry and fish to goat and game meats.

“I think we’ll see some increase in lesser known, not as mainstream cuts of meat,” says Penn State’s Kowalski. “We’ll also see much more chicken and other poultry. We’ve been using ground turkey in different ways, such as turkey meatloaf with chipotle ketchup, a turkey banh mi and turkey meatballs. We’re always looking for new ways to use chicken.”

In school foodservice, chopped is not where it’s at these days. Instead, operators are looking at whole-muscle cuts of proteins like chicken and turkey.

“We haven’t used chopped and processed in years,” says Douglas County’s Morse. “We are looking for clean label, whole muscle, things like chicken tenderloins, unbreaded and skinless.”

Sodexo is also getting into the whole-muscle game. “One of the things we’ve spent a lot of time working on in the last couple of months is a turkey thigh that’s slow-cooked,” Feldman says. “We’re looking to do more global flavors with it.

We’re also taking taco meat and turning it into carnitas [and] taking diced chicken and making a flavorful barbecue sauce and doing a chicken sandwich.”

Fish will be appearing on more healthcare menus, chefs suggest. At Geisinger, fish is being offered at least twice a week, even as the frequency of red meat is reduced.

The same is true at Wexner Medical Center at The Ohio State University, in Columbus. “With fish I think we will see more sustainable farm-raised fish such as swai and other varieties of flaky, white, neutral-flavored fish,” says Culinary Director Drew Patterson. “We are developing our menu to offer fish two times per week.”

Patterson adds that blended ground meats will also help hospitals offer more healthful dishes. “We use a turkey/beef blend that comes in at 90% lean, but it has a lot of great flavor and moisture because we use dark turkey meat. I think there are a lot of options for burgers, sausages, etc., if we get creative.”

Schools historically have not made much use of fish, but Sodexo’s Feldman says she would like to change that.

“Fish is a giant focus for us,” she explains. “We’ve been working with the Alaska Seafood Marketing Institute and Genuine Alaska Pollock Producers to create a managers guide for creative ways to use fish. Pollock is really the only thing that’s readily available and affordable.”

More From FoodService Director

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources