4 takeaways from a recent gathering of chefs

Check out a few things learned during FoodService Director’s first Big Ten Conference Chefs’ Summit.


Senior living chefs battle against public safety officials in cooking competition

The two teams competed to see who could make the best dish using peppers.

See how the university's cerebral approach to dining plays out on the plate.

The executive chef of Bryan Health will be doing chef demonstrations at a local farmers market for the next four weeks.

Mario Rizzotti visited Hartsfield Village to prepare and serve a variety of Italian desserts with the community's executive chef.

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

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.

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