When FoodService Director’s second annual Culinary Council Summit wrapped up at the University of Michigan in early October, the chefs in attendance left with dozens of new menu ideas, hands-on learning experiences and valuable industry connections. Thank you to Michigan Dining for hosting, to the Summit’s three sponsors—Avocados from Mexico, Hormel Foods and The Mushroom Council—for their support and educational guidance, and to the 12 noncommercial chefs who took time out of their busy schedules to attend. Here are some highlights from the three-day Summit.
Photographs by Winsight Staff
14. A parting shot
The FSD Culinary Council, sponsors’ chefs and Michigan Dining team gathered in the South Quad Dining Hall for a final group photo. They chef attendees represent every segment of noncommercial foodservice—K-12, College & University, Business & Industry, Health Care and Senior Living.