Colleges & Universities

Latest Articles
shrimp lemon
In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.
soup sandwich
This month, FoodService Director takes a deep dive into catering, from the latest in menus to starting a new program and what happens when an event goes off the rails.
nacufs award
Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.
hc dining large
The eatery’s seven stations will bring expanded hours and new food options to the University of Pennsylvania.
childcare art table
Some operations are finding ways to support employees who are parents while school's out...
hibachi grill cooking
A ventless hibachi grill in the community serves multiple purposes. In the evening, up to eight residents can reserve the grill and enjoy a multiple-course dinner.
touch screen monitor
Dartmouth College is going paperless with our menus and reporting, meaning no more heavy books. The college installed 10 touchscreen monitors in various locations
Vegetables with labels such as “crispy” and “caramelized” were chosen more often than those with more basic descriptions.
The dining director at the University of California at Berkeley is retiring.
From its 320-square-foot container, the farm will provide wasabi arugula, basil and kale.

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