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

Ideas and Innovation
desserts event

Our catering and bakery teams have hosted an Ultimate Dessert Event for the past two years. Both years, we had students come right at the beginning and stay until the very end just catching up with friends because they loved the vibe of the music, delicious desserts, lights and ambiance. We love showcasing what our BC Bakery is capable of, and while students see some of our products in the units, they were blown away to find out that our own bakery was making all these higher-end items right on campus.

We had about 70 extra walk-ins over the presold tickets. Students walked by and...

Managing Your Business
Senior Living Staff Cafeteria

FoodService Director recently spoke with operators across the country to see how they’re handling today’s labor challenges. One was Moe Memmolo, general manager for dining services at Taylor Senior Living Community in Laconia, N.H. Read on for his thoughts.

FSD : What’s your short- and long-term outlook for staffing, and what’s the most significant challenge to staffing?

MM: Laconia is part of what’s called the Lakes Region. It’s a seasonal enclave with many vacationers, a summerlong concert venue and an event called “Bike Week.” This all means competing with even more employers,...

Menu Development
Spicy Ramen Noodles Pork Shoyu Miso

Instant ramen has long been a go-to meal or snack for college students.

But the ramen being ladled up now in dining halls and other noncommercial venues is culinary light-years beyond those cellophane-wrapped packets. The broth alone can take a couple of days to make, the ingredients may be sourced from Japan—or at the very least, from an Asian distributor—and even the noodles may be made from scratch.

Authenticity is key. Or is it?

Ramen fuels a new concept

The Omori Ramen Bar debuted at Boston University in January, with input from the BU community to nail the...

Industry News & Opinion

As the topic of food insecurity continues to roil college campuses, the University of California Santa Barbara is seeking to meet its students’ needs with the addition of a second food pantry, which debuted last fall.

Miramar Food Pantry, which is open three days a week, is available to any UCSB student who qualifies, according to The Current, the news section of UCSB’s website. The pantry took over the space of a former retail market and is being run and funded by the university’s Housing, Dining and Auxiliary Enterprises.

“We’re supplementing what we get from the Foodbank...

FSD Resources