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People

Excellence in college dining honored with awards at NACUFS’ 2024 conference

 By Tara Fitzpatrick on Jul. 22, 2024

Awards and prizes highlighted the hard work of college dining professionals with the Loyal E. Horton Dining Awards, National Culinary Challenge and more.

Menu

UNC-Wilmington chef wins gold at Aramark Collegiate Hospitality’s National Chef Competition

By Tara Fitzpatrick on Jul. 11, 2024

Regional winners from across the country came face-to-face with a top-secret mystery basket full of potential, plot twists and (spoiler alert) seafood. Judges were looking for creativity, harmony and more.

People

Meet the college chefs competing in NACUFS’ seafood-focused 2024 Culinary Challenge

By Tara Fitzpatrick on Jul. 08, 2024

These six chefs have won in their region, and soon will travel to Louisville to showcase their culinary skills, know-how and grace under pressure.

Workforce

How Delaware North builds career paths from hourly cook to salaried sous chef

By Tara Fitzpatrick on Jul. 02, 2024

The global foodservice operator's culinary development program, Culinary & Hospitality Excellence for Future Success (CHEFS), offers a yearlong curriculum for rising chefs and the executive chefs helping them climb the back-of-the-house ladder.

Menu

AI can help chefs in the kitchen, but you had better double-check its work

By Tara Fitzpatrick on Jun. 25, 2024

‘AI lies,’ according to chef/futurist Ian Ramirez, as he demonstrated the progress—and pitfalls—of using artificial intelligence to write menus at FSD’s recent Menu Directions conference.

Operations

How to navigate the National Restaurant Show like a pro

By Lisa Jennings and Patricia Cobe on May 09, 2024

Whether you’re a first timer or conference veteran, here’s what you need to know about the biggest restaurant show in the Western hemisphere, which begins in Chicago on May 18.

Operations

Go behind the scenes at the MSU Meat Lab

By Tara Fitzpatrick on Apr. 17, 2024

Michigan State University’s on-campus meat processing facility makes local meat within reach for dining halls, athletic events, catering and collaborations.

Menu

So long Menu Feed, welcome to Menu Talk

By Patricia Cobe on Apr. 04, 2024

The Menu Feed podcast is transitioning to Menu Talk, featuring inspiring culinary conversations with two hosts: Pat Cobe with Restaurant Business and Bret Thorn, Nation’s Restaurant News.

Menu

How culinary inspiration and a positive work culture share equal billing at Freight House

By Patricia Cobe on Mar. 21, 2024

Chef-owner Sara Bradley created a restaurant in Paducah, Kentucky, that’s a mecca for both guests and staff.

Menu

John Manion pays tribute to Brazilian cuisine at his new restaurant, Brasero

By Patricia Cobe on Mar. 14, 2024

The Chicago chef blends taste memories from his childhood in Sao Paulo with Midwestern ingredients and live-fire cooking for a unique culinary experience.

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