We invited four different departments, one per week, to prepare a dinner for the school community. Dining Services partnered with each team of two or three people to provide the meal. The teams were given red chef coats and presented and served their menus. Students were polled to select the best team. This was a great and very different way for faculty and staff to interact with students and the community.
EditSteal This Idea
- 4 stealable ideas shared during the SNA’s Annual National Conference
- 5 takeaways from FSD's college chefs' culinary summit
- Steal this idea: Make a mural
- Steal this idea: Appoint food waste champions
- Steal this idea: Motivational mail
Red hot chefs
Apr. 13, 2015Tony FraenkelDirector of Dining ServicesThe Salisbury SchoolSalisbury, CT
Submit your ideaWant breaking news at your fingertips?
Click here or text FSD to (877) 281-7554 to receive text alerts from FoodService Director and get the news and insights that matter to your operation.
Thanks for signing up!
Click here to complete your profileMultimedia
The Latest
Listen to your daily news: FSD PodcastsNew episodes weekdays