Colleges & Universities

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Chef Lindner elevates a main dish salad by using lobster as the protein and adding apricots, dandelion greens and fava beans for seasonality and color.
Opponents of Eastern Michigan University’s plan to partner with Chartwells are calling for the school to reconsider.
woman awake
During a recent summit FSD hosted with a dozen C&U operators, the people behind some of the nation’s top programs told us what’s keeping them up at night.
cia menus of change
The ambitious goals of promoting health and helping the planet can be pursued in small steps, speakers agreed during the three-day conference on wellness and sustainability. Here are some of the...
The new fast-casual concept brings healthy, Mediterranean-inspired eats exclusively to Aramark’s business-dining clients.
Chef Barton Seaver and other sustainability advocates are finding that many trash fish varieties make tasty, economical and eco-conscious substitutes.
Chef Corrine Trang filled these dumplings with a tofu and vegetable mixture for a vegetariain version of traditional Chinese potstickers.
To “veg up” tapas, Roberto Santibanez, chef-owner of Fonda restaurant in New York City, prepares small fritters from black-eyed peas to use as a base.
Jehangir Mehta, chef at Graffiti restaurant in New York City, took the blended burger idea one step further by combining fresh mushrooms with salmon.
Chef Joanne Weir led a kitchen workshop showcasing the dishes from Chez Panisse. Local asparagus and grated lemon zest brighten this risotto with fresh flavors.

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