Culinary Council: How to slip in healthier ingredients

Question: 

How are you slipping in healthier ingredients?

Answers from FSD’s Culinary Council

The fundamental rule of cooking Italian cuisine is less is more; the fewer ingredients you use, the more flavor. I encourage my [residents] to request fish with just lemon juice and extra-virgin olive oil instead of cream sauce. I use a lot of herbs, such as basil, to balance out the lack of salt. With something more robust, like a steak, we use rosemary or sage.  

Nicola Torres
Executive Chef
The Garlands of Barrington
Barrington, Ill.

I’m in the middle of a huge recipe-testing project for the 2015-2016 academic year where we will be replacing a percentage of ground beef with ground turkey, mushrooms, beans or tofu. We are also replacing heavy cream with either half-and-half or 2 percent milk. In certain shrimp, chicken and beef dishes—stir-fry for example—we are increasing the vegetable content by at least 25 percent. 

Carrie Anderson
Executive Chef for Residential Dining
University of Illinois at Urbana-Champaign
Champaign, Ill.

We are programming to have burgers that feature a 50-percent combination of local grass-fed ground beef and a fresh mushroom-duxelle mix. We are also working on sourcing another ground-beef burger with 20 percent plant-based protein. The great thing about plant-based ground protein is it absorbs the juices and natural flavors of the beef, and it’s hard to tell the difference. 

Jose M. Martinez
Senior Executive Chef
Cal Dining at University of California, Berkeley
Berkeley, Calif.

More From FoodService Director

Sponsored Content
healthcare foodservice coffee

From Smucker Away From Home.

Foodservice operators face a tall order when it comes to managing coffee service efficiently and profitably, not to mention meeting the standards of high quality and variety that consumers demand these days. According to Technomic’s 2018 Beverage report, consumers purchase an average of 3.8 beverages per week away from home; in terms of coffee, 37% of consumers say they are ordering it more now than they were two years ago.

That means there’s a lot of opportunity for foodservice establishments to attract consumers’ coffee dollars. In the...

Managing Your Business
kitchen staff

If noncommercial operators hope to pull job candidates away from restaurant jobs, here’s what they’ll need to offer, according to a flurry of new research.

The data underscore that pay, once third or fourth on most lists of the reasons foodservice employees leave a position, is becoming a far more important consideration for taking or keeping a job. Financial security is particularly important for members of so-called Gen Z, or what’s being defined as young people age 21 and under, according to the study just released by the National Restaurant Association Educational Foundation (...

Ideas and Innovation
tailgate

Not all the rivalry during a weekend of college football is limited to action on the field. Restaurants are intensifying their competition with college and university foodservices for the game day spreads that fans will set up in stadium parking lots and countless living rooms this season.

Operators ranging from Taco Bell to small independents are adding platters and meal packages this fall to capture more of the big-dollar spending by sports fanatics for tailgate parties and “couch gating,” the at-home version. They’re awakening to the opportunity many C&U foodservice...

Sponsored Content
local produce

From The Henry P. Kendall Foundation.

The Henry P. Kendall Foundation has spent more than 60 years investing in people and projects designed to make the world healthier and more sustainable. For the past six of those years, the Foundation has focused on the health and vitality of the food system within its native New England, with an eye toward increasing the amount of locally sourced food that is consumed in the region.

To do that, the Kendall Foundation looked to large-scale institutions, such as colleges and universities.

“By leveraging the buying power of the...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code