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Three Takes On: Grilled cheese

 Feb. 16, 2015

Three Takes On offers several different versions of the same classic dish. This month sweet, savory and spicy takes on grilled cheese.

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Soft and flavorful cheeses

 Feb. 16, 2015

From tangy feta to milky mozzarella, soft cheeses are a valuable ingredient in the culinary arsenal of non-commercial chefs.

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DIY grilled cheese

Feb. 16, 2015

Specialty grilled cheese is one of the hottest comfort food trends in non-commercial foodservice, with chefs coming up with their own interpretations.

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Desserts: Healthier indulgences

By Marygrace Taylor on Feb. 16, 2015

“Being able to make food taste real when you’ve taken out most of the fat and most of the sugar is an art,” says Richard Curtis.

Steal This Idea

Premade and made to order

Feb. 16, 2015

We’re considering doing half and half—some items already made and some made to order, with the top five items being premade.

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Monster mash-ups: Food fusion

By Kate Parham Kordsmeier on Jan. 26, 2015

The idea of mash-ups, embodied by the now-ubiquitous cronut, is a concept that non-commercial operators are taking to new heights.

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Catering to a healthier crowd

By Marygrace Taylor on Jan. 20, 2015

Fresh produce and lean proteins also form the backbone of healthy catered dishes at Dickinson College in Carlisle, Pa., where Director of Dining Services Errol Huffman oversees up to 10 events each day.

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Chicken goes global

By Lindsey Ramsey on Jan. 16, 2015

The conventional wisdom that chicken is boring doesn’t hold much weight with most non-commercial chefs, especially when you consider all the creative ways these operators use the ubiquitous bird on their internationally influenced menus.

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January 2015: Chicken

Jan. 12, 2015

Snapshots of all the recipes from the January 2015 issue featuring chicken.

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January 2015: Mash-ups

Jan. 12, 2015

Snapshots of all the recipes from the January 2015 issue featuring mash-ups.

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