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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...

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...

Industry News & Opinion

Chartwells K12 has launched a program aimed at offering students more say in their meal options.

Schools participating in the program, called Student Choice, have debuted several new stations, such as Bok Choy, an Asian -themed concept inspired by celebrity chef Jet Tila, and Roost, which is chicken themed.

Each week, chefs serve samples of menu items from the stations to middle and high school students, who then get to vote on which of those items should appear on the menu the following week.

Chefs and dietitians will be on hand during sampling to share more...

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