Colleges & Universities

Latest Articles
Students can pay for food in The Nest using their meal swipes.
ice bowl
Plymouth State University Catering Director Colleen Brewer created ice bowls for a creative event to help showcase an extravagant salad bar.
The increase will phase in starting Jan. 1.
Clarkson University students are protesting what they deem poor food quality and high prices.
Michigan State University is beefing up chef training with an 18-month program.
The measure will create varying rates increasing by different amounts in different areas.
lobster fried rice
Classic fried rice tends to be salty, but Chef Fang reduced the sodium in this version by increasing the aromatic vegetables and herbs and decreasing the soy sauce. Lobster makes for an elegant presentation, but shrimp or clams can easily be substituted to lower food costs.
local produce
Local sourcing is in high demand, but it can present challenges to foodservice directors. Experts in the field share six tips for meeting these challenges.
burger gochujang aioli
Give burgers a pan-Asian twist by mixing teriyaki sauce into the ground beef and topping it with aioli blended with Korean gochujang paste. Pickled red cabbage and grilled shishito peppers complete the Asian theme, but crinkle-cut fries add an all-American touch.
korean bbq meatballs
Trend forecasters have called gochujang “the next Sriracha,” and chefs are using the spicy Korean sauce in much the same way. Noodles & Company, the fast-casual concept with a global menu, adds gochujang to a bold barbecue sauce. The meatballs combine ground chicken and beef.

Pages

FSD Resources