Hospitals & Long-term Care

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High egg prices, a result of the avian-flu epidemic, continue to worry noncommercial chefs. Some are taking preemptive measures by redirecting the menu.
Chefs' Council members agree big, bold flavors will continue to be in high-demand and will explore ingredients, cuisines and recipes embracing them...
Anytime eating with all-day menus is the model that seems to be evolving in college dining, senior living and health care, according to our respondents.
Expect three megatrends to hang around for another year according to respondents: healthier comfort foods, plant-based dishes and more customization.
Members of Foodservice Director's Chefs Council detail what they foresee as being the biggest menuing challenges they expect to face in 2016...
mango shrimp lettuce wrap
With mango slaw, toasted sesame seeds and cilantro for garnish, this shrimp lettuce wrap recipe encompasses three top trends for seafood entrees.
The American Culinary Federation and Epicurean Club of Boston have named Addison Gilbert’s David Gauvin as the recipient of the award.
vegetarian quiche
Instead of imposing limitations on the menu, the plant-centric focus pushes chefs to get creative in developing vegetarian dishes that resonate with all.
How will onsite feeding evolve next year? FSD posed the question to the researchers and consultants at Technomic. Here’s what they prepared specially for FSD readers.
job fair
FSDs are looking for talent. With the market starting to tighten, the job fair has returned as an effective means to find potential qualified candidates.

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