What’s in your kitchen?

Chefs share the trends that are driving their kitchen decisions.

Published in FSD Update

quinoa-salad

Pork may have a place on menus in all market sectors, chefs say. For example, Joe Kraft, corporate executive chef for Morrison, says he’s incorporating pork flat iron into menus. Austin’s Burke has begun using a diced pork product.

“We’ve done a lot of work with that,” he says. “We make carnitas and a green chile pork that we serve over rice.”

When it comes to more exotic meats, colleges again lead the adventurous way.

“Primal butchering, using all parts of the animal, is growing,” says Kennesaw State’s Coltek. “We also do a lot of game meat like kangaroo and emu. They go over very well. We also serve wild boar and caribou. Once students taste it, they open their minds a bit on what to eat.”

Gourmet Dining’s Fischbach says pork belly, goat, rabbit and squab are becoming more popular, as are eggs from duck, quail and emu. Some of the items Fischbach has experimented with include curried goat with lemon-parsley quinoa and an apricot-curry glazed grilled pork belly steak over orange-fennel slaw.

Shawn Dolan, executive chef at UNC Healthcare, in Durham, N.C., believes goat “is poised to become an in thing. It does have a strong smell and flavor, so selecting a seasoning is key,” Dolan says. “The best preparation of goat that I had was in Jamaica. It was jerked. The flavor was fantastic.”

But branching out into less mainstream meats does present some hurdles, Fischbach notes.

“The biggest challenge with any trend is keeping costs in line,” he says. “Trendy items tend to be more costly because they are trendy and in demand. The second biggest issue is training employees how to work with new and trendy items to ensure they are cooked properly and made consistently.”

Grains

Have Americans become quinoa’ed out? Although UNC Healthcare’s Dolan suggests that may be the case—“you know it’s over when you’re watching football and a commercial comes on that spoofs the product”—he also notes that quinoa’s brethren may be coming into their own.

“With the anti-gluten movement that is currently underway, ancient grains are the hot trend,” he says. “I like spelt, farro and amaranth. We have a rotation of ancient grain salads that we sell in our retail venues and they sell very well.”

More From FoodService Director

Industry News & Opinion

Dining hall workers at Stanford University in Stanford, Calif., have been asked to remove stickers worn in protest of working conditions at the school’s dining halls, The Stanford Daily reports.

School officials say that the stickers with the statement “Respect and a Fair Workload” go against a union-university agreement that states union members may not wear “insignia [with] any message that is vulgar, profane, or disparaging of Stanford, or that results in conflict or disruption in the workplace.”

In a conversation with The Daily, Seth Leibson, senior organizer for SEIU...

Industry News & Opinion

The School Nutrition Foundation has named its five School Nutrition Heroes for 2018.

The honorees were nominated by their peers and then selected by the SNF for helping end hunger for homeless and low-income students and their families.

Those chosen are:

Paula Angelucci, child nutrition director, Colonial School District; New Castle, Del. Anthony Terrell, culinary specialist, Shelby County Schools; Memphis, Tenn. April Laskey, director of school nutrition, Billerica Public Schools; Billerica, Mass. Lynne Shore, food service director, Willamina School District;...
Sponsored Content
spring desserts

From Bistro Collection® Gourmet Desserts.

Consumers and operators alike often associate seasonal desserts with pumpkin pie, gingerbread and candy canes—after all, winter is a season closely associated with indulgence.

But after the winter holidays, when people are hitting the gym and holding themselves to New Year’s Resolution diets, desserts don’t get as much attention. For operators, this can mean a lag in sales of sweets—but it’s not a lost cause. Updating springtime dessert menus to reflect the change in what diners are looking for can generate excitement and boost...

Industry News & Opinion

Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

Read the full story via...

FSD Resources