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Sweet on Citrus

Buying local products is great in theory. But it’s not always so practical in reality. The fact is, when it comes to citrus, most people can’t get it from neighboring farms because the fruit grows in just the country’s warmest climate. S

Steal This Idea

Partnership

We partnered with Freecycle to encourage employees to bring in no-longer-needed items to win a chance for a farm-to-fork cooking class with our chefs. Everyone who participated was entered into a raffle to win the class. For the class the chefs instructed

Awards honor excellence in Navy foodservice, both on base and aboard Naval vessels.

New program will provide more fresh produce and healthier meals.

World cuisines, health and wellness, vegan, and gluten free are among the most popular trends in foodservice, and they present some interesting challenges for chefs trying to develop recipes to satisfy diverse customer bases. We contacted chefs from acros

Snacksmart product line being rolled out in stadiums, convention centers.

This year we introduced an after-work program where we paired our food with local beers. The wide variety of flavor combinations in beer lends perfectly to harmonizing with a variety of dishes. Six of our chefs de cuisine paired small plates with German-s

Senate cafeteria adds kosher food after push from clerk.

As part of the Culinary Workshop series “Cooking Healthy,” at MenuDirections 2012, Marilyn Mills, R.D., and Joe Stanislaw will present on the topic “Cooking with Herbs.” The two were a natural fit for this workshop because they hav

Meritorious Civilian Service Award is second-highest civilian award in Navy.

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