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Chocolate sauce and raspberry syrup combine in this hot chocolate recipe to deliver sweet flavors reminiscent of Germany’s Black Forest Cake.
This peppermint hot chocolate is perfect for the holiday season. The addition of peppermint candies and peppermint syrup kick the flavor up a notch.
The addition of caramel sauce makes this hot chocolate a take on dulce de leche. Great for people with a sweet tooth.
This classic hot chocolate recipe is enriched with dark chocolate ganache, adding a layer of complexity not found in everyday hot chocolates.
Vinnie Livoti, director of food services for BlueCross BlueShield of South Carolina, headquartered in Columbia, loves a snack of late-night nachos, would go back in time to keep Vito Corleone from being killed and has been in foodservice for so long that he can’t imagine doing anything else.
Fresh blueberry juice adds seasonal flavor to this traditional custard dessert.
Sysco is suing to try to block the release of its contracts with University of Iowa Hospitals and Clinics.
This juice features green veggies and ultra hot coconut water for a refreshing drink.
Terry Nahavandi has been hired by Sodexo to manage foodservice operations at Loyola Marymount University, in Los Angeles.
Cypress-Fairbanks’ Entrée Salads
While entrée salads aren’t new for the district, Brent Trudeau, production manager/executive chef, says his team worked during the summer to expand the options and meet the new guidelines of the Healthy, Hunger-Free Kids Act.


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