Segment: Colleges & Universities

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Bill Allman, general manager for Metz Culinary Management at Lebanon Valley College, in Annville, Pa., has eaten spicy grasshoppers, enjoys any meal his wife prepares and wishes that supersizing was never an option.

We utilize our herbs and stems instead of discarding them to make flavored oil. It adds a new flavor to foods we are cooking and some nice vinaigrette dressings.

We have real, usable, full-size plates that we mix in with our regular plates to raise awareness of healthy dining balance.

We have started a unique secret shopper program focused on allergies. Students who contact me for help or complaints to do with their allergy concerns are a source of information, but [to go] one...

Make sushi more palatable to a wider, less adventurous audience by substituting the fish for more recognizable proteins.

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