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Inside FSD

Fourteen Texas high school culinary teams were challenged to create a vegetarian lunch entree as part of Aramark’s annual Culinary Star Competition.

When designing the menu for pasta concept Al Moro, Executive Culinary Director Mike Smith didn’t want to mimic the offerings commonly found at Italian casual dining restaurants.

A new report examined school meal participation in California, Maine, Massachusetts, Nevada and Vermont during the first school year the states implemented policies mandating healthy school meals for all.

FSD is the exclusive media partner of ANFP

The chef-led initiative underscores climate impact on independent restaurants based on research from José Andrés’ Global Food Institute at The George Washington University.

Take a look at these sustainable ideas shared during Catersource + The Special Event last week in Austin, Texas.

As VP of culinary at the chain, Carl is filling menu gaps by balancing creativity with value.

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