Segment: Colleges & Universities

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At Ball State University, Bill Kimes, general manager for Catering, developed this recipe as an alternative to heavy pasta salads
At the University of Texas at Austin, Scott Meyer, associate director for dining services, says for summer conferences they write
Mark D'Abundo, executive chef for Gourmet Dining Services at Kean University in Union, N.J., makes a version of eggplant P
At North Carolina State, in Raleigh, N.C., Executive Chef Bill Brizzolara created these baked chicken tenders as a healthier alter
Several years ago Princeton University's Rob Harbison, executive chef, worked with Cary Neff, author of the Conscious Cuis

Peter Fischbach considers complacency to be a dirty word, and the director of food services for Gourmet Dining Services at 9,500-student New Jersey Institute of Technology in Newark, N.J., fights...

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