It’s the first time Todd Sweet executive chef of Philbrook Dining Hall at University of New Hampshire in Durham, N.C. has attended a MenuDirections conference.
But for Sweet, and other noncommercial foodservice professionals who attended FoodService Director’s MenuDirections 2015 in Memphis, Tenn., it’s been an opportunity to meet their peers and learn from speakers about the latest food trends “that apply directly to us.”
Here are five takeaways from the three-day conference that can help any college and university foodservice professional transform their kitchen to the next level.
1. Mix veggies with meat and add to the hot line
Gerry Ludwig, corporate consulting chef for Gordon Food Service in Grand Rapids, Mich., centered his discussion on emerging trends this year and how they can be applied in a noncommercial venue.
Ludwig’s discussion on how to present vegetables in a way that appeals to customers, by using techniques such as mixing vegetables with a protein—like bacon—resonated with Tim Bruce, department chef manager at Murray State University in Murray, Ky.
Even though the school is located in an area known for commercial farming, Bruce says the college students on his campus aren’t very adventurous when it comes to vegetables. “Things like butternut squash and kale aren’t very prevalent,” he adds.
He is interested in incorporating more vegetables in a way that entices students to break out of their comfort zone and believes that options like cauliflower or eggplant mixed with some proteins could do the trick.
“On the hot line, I think this has real potential,” Bruce says. “Doing stuff like eggplant parmesan, but incorporating a little prosciutto, so it’s fried and a little crispy, [students] might be willing to give it a try.”
2. Rely on fresh ingredients
During his presentation “Sensual Nutrition,” Dr. James Painter, a registered dietician and motivational speaker from Eastern Illinois University, in Charleston, Ill., suggests swapping out heavy sauces for fresh herbs, fruits and vegetables, which makes an entree more visually appealing and healthier—without customers even realizing it.
For example, a piece of grilled salmon topped with a cucumber and heirloom tomato relish could look more enticing than a traditional sauce-laden option and also cuts out 141 calories, Painter says.
3. Turn slow-roasted meats into sandwiches, global inspirations
With so many options for slow-roasted meats, such as chicken, pork or lamb, Ludwig suggests turning more cost-effective cuts into versatile sandwich combinations with loads of flavor. As an example, he cited a sandwich served at Boomwich in Brooklyn, N.Y, known as the “CBC” or Chili Braised Chicken sandwich with pickled Thai chilies.
Slow-roasted meat sandwiches are an idea Dan Murphy, executive chef for Sodexo at Western Illinois University in Macomb, Ill., thinks will resonate with students at his Midwestern campus. “If it is something new and interesting they are curious,” he says. “But we have to sample at first [to see] they like it.”
Murphy also plans to use slow roasted meats as vehicle to creatively incorporate ethnic flavors that students might otherwise be hesitant to try.
It’s an idea that Sweet also champions, since he plans on using inexpensive cuts of pork as pulled pork with global inspirations. “You could do a lot of flavor profiles,” he says.
4. Use stealth health tactics to cut sugar
To reduce sugar in dishes, desserts and beverages, Painter suggests substituting healthy, natural sweeteners such as raisins or dates.
For example, Painter says a sugar-free chocolate milk could be made by using a puree of three tablespoons of raisins combined with two tablespoons of hot water along with cocoa powder.
5. Transform condiments to create appealing plant-based recipes
One of the culinary workshops discussed how to dress up condiments such as mustard into dipping sauces that really appeal.
Antoinette Bunn-Savage, a catering supervisor at Oklahoma State University in Stillwater, Okla., says she plans on adding fresh herbs and a pinch of vinegar to mustard to create unique dipping sauces for roasted vegetables.
“They showed a whole other way to display food, a way to transform simple sauces into elegant sauces with two or three ingredients,” she says. “So small things like that I’ll take away when I get back, so that we can take baby steps in becoming a better kitchen.”