3 healthy rock stars

healthy dish

What’s good for the gut doesn’t necessarily make good buzzwords for enticing diners to choose certain menu items. Here’s how Executive Chef Vic Schmidt, a nutrition-minded vegan, of Carnegie Mellon University’s CulinArt Group gets foods with rising-profile medicinal properties onto his menus.



These days, everyone seems to know that fermented products such as yogurt, kombucha and kefir contain digestion-friendly probiotics. Those can be a time-consuming challenge to make, but are more easily sold in retail settings.

Schmidt’s secret

Kimchi. His Pittsburgh-based team makes 10 gallons per week using napa cabbage, green onion, apple, pear and onion. “Our kimchi isn’t buried in the earth for two months the way it would be in Korea, but it has a great flavor and feel and profile,” Schmidt says. Carnegie Mellon’s housemade kimchi tops ramen and rice bowls, and is also a hit on a flatbread with Asian marinated flank steak.



Prebiotics, the nondigestible food ingredients that promote the growth of beneficial microorganisms in the intestines, have been flying under the radar compared to their probiotic counterparts—but that may be changing. Prebiotics are found in many fruits and vegetables, such as onions, garlic, bananas and the skin of apples, as well as in Jerusalem artichoke, chicory root and beans.

Schmidt’s secret

He loads as many dishes as possible with bananas and asparagus (and hopes to begin highlighting their prebiotic benefits in signage, too). He recommends seeking out garden burgers with chicory root as well.


green tea

The range of foods that fight inflammation in the body is broad, and includes tomatoes, olive oil, green leafy veggies, nuts, fatty fish, berries and oranges.

Schmidt’s secret

The chef drinks four to five cups of green tea per day. He incorporates fresh ginger into a marinade for chicken and shrimp, along with soy sauce, garlic, sesame oil, oyster sauce, rice vinegar and honey, serving the protein on street noodles.

More From FoodService Director

Menu Development
spicy bibimbop

Bowls continue to trend as meal carriers for breakfast, lunch and dinner. Both operators and the guests they feed appreciate bowls for their convenience, customizability and creative combinations. Build-your-own stations are increasingly popular ways to offer bowls in college dining, corporate venues and school and hospital cafeterias. But building a satisfying bowl takes more planning than randomly tossing ingredients together in one vessel.

Playing with layering

“Texture is the secret ingredient for a successful bowl,” says Kevin Cecilio, senior director of culinary innovations...

Industry News & Opinion

Austin Independent School District in Texas is introducing new globally influenced menu items this school year, Spectrum News reports.

The offerings are meant to reflect the district’s diverse student body and will include yuca fries, Jamaican meat pies and plantains.

Read the full story via spectrumlocalnews.com .

Industry News & Opinion

Miami-Dade County Public Schools is introducing new plant-based menu items this school year, CBS Miami reports.

Vegan chili and cilantro-lime rice will be appearing on menus when students at the Miami district return to class later this month.

The new plant-based offerings join other new items such as French toast, turkey bacon and antibiotic-free chicken tenders and breast fillets. Students will also be able to enjoy a variety of salads and fresh fruit.

Read the full story via miami.cbslocal.com .

Ideas and Innovation
baby boomer eating

Millennials get a lot of attention from foodservice operators and chefs, but baby boomers make up a large and lucrative group of potential patrons that shouldn’t be ignored, finds Technomic’s 2018 Generational Consumer Trend Report . As more senior-living communities cater to the baby boomer set , here’s a look at the factors that drive those customers’ dining choices.

1. Boomers are flavor-seekers

There’s a perception that because these consumers are older, they are stuck in their ways. But this generation is the most likely to say that they enjoy trying new flavors from time to...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code