Colleges & Universities

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chef food vote
We had this vision of working together to create a program that would focus on student-driven research projects on different food trends in the industry, which would help us change the culture in the...
table set dining
We do a monthly “Lunch with the President.” Our president, Dr. Robert O. Davies, who started here last July, is very student-oriented.
Amanda Kruse
According to Lucas Miller, assistant director of operations and executive chef at Ball State, Amanda Kruse has made an impact on dining services by developing a food action plan and collaborating with multiple departments.
sean armstrong
According to Tracey De Jager, resident district manager for Chartwells at Florida Atlantic, Sean has made a difference by developing the Captain Flex mascot campaign and increasing declining balance sales.
Pineapple adds another dimension of flavor to this tropical take on salsa. Serve as a side or pour over a protein.
A buttermilk bath keeps the chicken moist and flavorful while the seasoned flour kicks things up a notch. Add a piece of waffle for a sweet-savory combo.
The perfect soup for a warm day is also a great way to utilize frozen fruit. Fresh mint gives the dish extra vibrancy.
Crusting the salmon gives the fish extra texture while providing something to soak up the bright pineapple vinaigrette.
Go beyond plain chicken breast by infusing it with spicy cumin and vibrant lime. Top with Pineapple Black Bean Salsa for a complete meal.
Send your salmon to the tropics without stepping out your front door by using canned pineapple, fresh tarragon and teryaki sauce.

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