FoodService Director once again presents its annual Recipe Issue. Packed within this issue is information about foodservice trends and how operators are responding to them, a look at how chefs approach recipe development, a view of Vietnamese cuisine and
We have made good use of our contact with local universities to recruit dining services associates. More than half of our diet aides are currently dietetic or foodservice management students at area...
We identified a Food Allergen Advisory Team composed of 10 managers, chefs, cooks and our dietitian. The whole team will complete the Great Gluten-Free Kitchens training program designed and offered...
Knowing the importance of complying with HACCP guidelines, Krissy Lane, R.D., acting food service systems management dietitian at Central Arkansas Veterans Healthcare System in Little Rock, Ark., implemented a new advanced tray preparation system in
Emily Rhum, unit manager at Ball State University in Muncie, Ind., is not afraid to take on new responsibilities and is first to volunteer to pilot a new project or be a test unit for a new idea or concept, says Elizabeth Poore, assistant director of oper
Bill Laychur, corporate executive chef for Culinary Support Services at The Pennsylvania State University in University Park, Pa., loves cheesecake and preparing meat and can’t get enough of Russian/Polish cuisine.
Creating recipes is an artform, one that doesn't get nearly the amount of respect it should. So we wanted to celebrate the process chefs go through to arrive at a recipe worthy of their customers. Four chefs share their secrets, tricks and techniques for developing new recipes.
Whether showcasing hometown barbecue traditions or (as is the case with Chicago operators) adopting one or several as your own, menuing barbecue is proving to be a strategy that can turn customers into fans.