How do you use family recipes at your operation?

paneer curry

Our home kitchen is the testing ground for a multitude of recipes, as both my husband and I are chefs. The most popular dish I serve at work, taken from my grandmother’s kitchen, is Bavarian-style sauerkraut. She would make this into a complete meal with sausages, potatoes and brown bread. I have simplified the process using apple juice, caraway seeds and bacon. This is the twist that makes our reuben sandwich a favorite over the winter months. 

—Janna Traver McCann
Executive chef/assistant director
KU Dining Services
University of Kansas
Lawrence, Kansas

My sous chef Sundara Mani has adapted a lamb curry and an alternate meatless version of paneer curry that gets lines out the door every time we put it in the menu rotation—which is almost weekly now. It is adapted from his family’s own traditional Masala.

—Eric Eisenberg
Corporate executive chef/retail operations manager
Swedish Health Services

I took inspiration from a Dungeness crab bisque recipe that has been in my family for years. Our family owns property in the San Juan Islands, which provided us access to fresh crab during the summer months. My passion for local seafood helped in our development of the Northwest Dock station, which opened this past year in our Café 83.  The station features the bisque, plus seasonal and local fresh seafood, such as Lummi Island salmon and chowders made from scratch.

—Craig Tarrant
Director of culinary operations
Compass Group supporting Microsoft Real Estate and Facilities
Redmond, Wash.

Since we are a smaller facility, we have had a good time giving our guests lots of home cooking, from pot pie and pot roast to wild rice soup and tater-tot hotdish (it’s an upper Midwest thing). Since they are things most people in these parts have eaten since childhood, it’s been fun to bring our guests back in time for one meal.

—Pierre Genereux
Sous chef
Interlude Restorative Suites at Benedictine Health System
St. Paul, Minn.

We are fortunate to have chef Stacy Chesney leading our culinary department at Swan Creek Retirement Village in Toledo, Ohio. Everyone knows about her famous Swan Cookies. The residents can’t get enough of them, and the marketing department orders dozens for events and meetings.

Chef Stacy has a couple of tried-and-true recipes she has brought with her from her childhood and family traditions. But her signature cookies are made with her grandmother’s dough recipe, and it’s the recipe she has used every year for Christmas cutouts since she was a little girl. It’s a family tradition now passed on to the Swan Creek Retirement Village family. 

—John Andrews
Corporate director of culinary and nutritional services
Ohio Presbyterian Retirement Services, Columbus, Ohio

More From FoodService Director

Menu Development
fsd culinary council

Michigan Dining’s executive chef, Frank Turchan, and his team prepared many of the meals for attendees during FoodService Director’s second annual Culinary Council Summit, held in early October. The final multicourse dinner took place at Maizie’s Kitchen & Market, a new venue that is part of the Marketplace in the Michigan League, a campus building built in 1929.

The Marketplace, which was carved out of a former study hall, offers hot meal service and a grab-and-go section featuring bento boxes, charcuterie boards and meal kits customers can take home for dinner. There’s also...

Menu Development
fsd culinary council

Avocados are a staple on mainstream menus, yet many foodservice operations limit their use to guacamole, avocado toast, sandwiches and salads. The 12 chefs attending FoodService Director’s Culinary Council Summit, held this fall at University of Michigan, learned how to take avocados into new menu territory through a presentation by sponsor Avocados from Mexico and hands-on kitchen time with its chef, Brian Wilford.

Chef Wilford began with a demo of avo-chicharrons —fried avocado wedges coated with crushed chicharrons or pork rinds. He served these with Mexican crema for dipping,...

Industry News & Opinion

Time Magazine recently named Houston Independent School District (HISD) Officer of Nutrition Services Betti Wiggins one of its 50 most influential people in healthcare .

Wiggins joined HISD in 2017, overseeing the district’s nutrition program, which serves over 280,000 meals daily. During the aftermath of Hurricane Harvey last year, Wiggins helped serve breakfast, lunch and dinner to students and their families and played a role in making meals free for all students for the rest of the school year. Today, the district (the nation's seventh-largest) continues to provide meals to...

Industry News & Opinion
food as medicine market

University Hospitals in Cleveland has opened a new Food for Life Market, which will provide healthy food as a means to address chronic health conditions as well as the issue of food insecurity for patients and nearby residents.

University Hospitals will offer patients one week’s worth of food free of charge following a referral from their physician. Patients will also receive the option to meet with University Hospital dietitians who can help them with their dietary needs by encouraging optimal food choices.

Patients are also eligible to receive food assistance once a month...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code