Continue to Site >>>

chefs

Steal This Idea

5 takeaways from FSD's college chefs' culinary summit

 By Patricia Cobe on Mar. 15, 2023

At a roundtable during the Big 10 Conference Culinary Immersion at Rutgers University, 11 college chefs share current challenges and possible solutions.

Menu

How a B&I chef combats labor and budget challenges

 By Patricia Cobe on Feb. 23, 2023

Iraj Fernando, senior executive chef with Southern Foodservice Management, shares fresh menu ideas that can work in many operations.

Menu

College and healthcare chefs adapt menus to meet operational challenges

By Patricia Cobe on Feb. 03, 2023

FSD’s Culinary Council members share how food costs, labor shortages and evolving consumer tastes are impacting what’s on the menu.

Menu

How Chef Ron Yan took Parcelle's from popup to brick-and-mortar restaurant

By Patricia Cobe on Feb. 02, 2023

The New York City wine bar attracts a young crowd to sip, snack and stay for dinner, thanks to an inventive menu.

Menu

How the menu at STATE Grill & Bar honors its home in the Empire State Building

By Patricia Cobe on Jan. 05, 2023

Executive Chef Morgan Jarrett balances classic and adventurous dishes to appeal to tourists and locals alike.

Menu

How TRIO Community Meals boosts menu variety and saves labor in senior dining

By Patricia Cobe on Jan. 03, 2023

Chef Mario Reyes created new sauce bases to offer consistency, flexibility and ease of execution in over 100 senior meal prep kitchens.

Operations

Chefs put new strategies in play to adapt to the changing foodservice scene

By Patricia Cobe on Jul. 11, 2022

Steal these ideas from healthcare and C&U pros and put them to work in your operation.

Menu

FSD’s Culinary Council chefs dish on their latest menu innovations

By Patricia Cobe on May 20, 2022

Chefs in every segment have been busy cooking up new offerings this year.

Menu

New menu at Raleigh Convention Center celebrates women and minority farmers

By Patricia Cobe on Nov. 09, 2021

Sodexo Live! chef Phil Evans connected with historically excluded producers and growers to source local ingredients and bring North Carolina’s culture to the plate.

Menu

Sodexo’s ‘Love of Food Innovation Challenge’ takes to the streets

By Patricia Cobe on Oct. 12, 2021

The digital competition encouraged chefs to submit dishes inspired by global street foods.

  • Page 5