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Meatless competition challenges chefs

 Jun. 17, 2014

For the third year in a row, North Shore-LIJ Health System, in New York, staged its Ultimate Chef Challenge among the system’s 13 healthcare facilities.

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Kitchen virgin no more

 By Becky Schilling on Jun. 12, 2014

People always ask me how I got my job, assuming I have a culinary background. In reality, it’s quite the opposite. As I recently told a friend, I’m very adept at ordering takeout.

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Mass. school offers healthy meal prep training for foodservice employees

Jun. 10, 2014

Sun-dried tomato wild mushroom ravioli in a homemade alfredo sauce served with fresh bruschetta, sesame beef teriyaki stir-fry with green beans, and tacos with seasoning made from scratch served with fresh pico de gallo.

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Buyers Guide: In a new normal

By FSD Staff on May 28, 2014

This month we look at food pricing trends, and the reasons behind them, for 21 food items, as well as the overall agriculture industry, to help you make better purchasing decisions for the year to come.

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An inside look at working in the kitchens of Harvard University

May 13, 2014

Most undergraduates are still asleep during the early hours of the morning when many of the Harvard University Dining Services staff begin their days preparing the meals for the College’s more than 6000 students.

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AHF announces Culinary Competition finalists

May 08, 2014

Three teams from New Jersey and one each from North Carolina and Florida will square off for top honors in the 2014 Culinary Competition sponsored by the Association for Healthcare Foodservice.

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Alternate career routes for chefs

Apr. 23, 2014

A discussion about alternate career routes for chefs with Cardinals team Chef Simon Lusky and SSM DePaul Health Center Sous Chef Kore Wilbert.

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Northwestern University texture enhancements

By FSD Staff on Mar. 21, 2014

Nut-laced butters and sauces and crispy tortilla strips are just a few of the texture and flavor enhancements chefs use at Northwestern University in Evanston, Ill. “Incorporating different textures creates a well-rounded dish,” says Joseph Burdi, executive chef of nuCuisine, the Sodexo foodservice program on campus.

Workforce

Rex Healthcare rolls out “Black Hat 2.0”

Mar. 18, 2014

The Black Hat chef program, one of the most talked about culinary training modules in healthcare foodservice, has become obsolete at Rex Healthcare, in Raleigh, N.C.

People

SUNY Potsdam appoints Chef John VanKennen

Mar. 11, 2014

SUNY Potsdam Auxiliary College and Educational Services (PACES) has appointed John VanKennen as chef of Lehman Dining Center, the all-you-care-to-eat facility on the upstate New York campus.

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