Behind the scenes at FSD's Chefs’ Summit at the Ohio State University

After three days of education, cooking and inspiration, the chef attendees at the FoodService Director Chefs’ Summit at the Ohio State University in October left with fresh menu ideas, innovative preparations and some new industry friends. Photographs by FSD Staff

FSD Culinary Council

In the kitchen with FSD’s Culinary Council

Three teams of chefs plus a market basket of ingredients equaled dozens of new recipes.

The item, dubbed 30th Street Corn Risotto, was crafted by two senior living chefs.

The former head chef of Noma is betting he can by putting a chef in every facility. Here’s how he’s acting on that mission.

Members of FSD's Chefs' Council offer ideas about what will shift noncommercial in the next 30 years.

The NFL, PepsiCo and U.S. Bank Stadium will partner with Aramark, SMG and The Minnesota Sports Facilities Authority on the Rush2Recycle zero-waste program.

Cornell University was also awarded a gold medal at the event.

These inspiring tidbits and trends started off 2018.

Attendees of an FSD culinary summit got a few lessons in local sourcing, promoting talent and fostering inspiration.

Operators share innovative ways to excite winter-weary customers.