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3 ways food service chefs make a bold menu statement with pork

Stand-up and cheer pork flavor at Super Bowl LIV, Thai chili-glazed pork flavor at a corporate dining room and down-home Soul Food pork flavor on campus: These are just a few ways to turn pork into a bold, beautiful menu item.

Tara Fitzpatrick, Senior Editor

March 3, 2020

3 Slides
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Pork is often a favorite protein of food service chefs who enjoy the unexpected in terms of flavor. Different cuts of pork offer quite different flavor experiences—think of the difference between pork roast and ham or bacon. And from there, onsite chefs choose their flavor profile adventure with seasonal ingredients, signature spice blends and more.

Chef Dayanny De La Cruz’s Cuban sandwiches were a celebration of Miami culture at the Super Bowl, where she led the Centerplate team into culinary victory as the first woman chef to ever host a Super Bowl. At FedEx Supply Chain, the employee cafeteria is in the midst of pork belly mania, with a spicy glazed pork belly on brioche and a new Korean cowboy sandwich that’s a spinoff of the Thai pork belly. And delving into Soul Food’s Southern roots during Black History Month, guest chef Linsey Romain brought smothered pork medallions with a gorgeous gravy to Stony Brook University.

Contact Tara at [email protected]

Follow her on Twitter @Tara_Fitzie

Read more about:

Centerplate

About the Author

Tara Fitzpatrick

Senior Editor, Informa Restaurant & Food Group

Tara Fitzpatrick is Food Management’s senior editor and a contributor to Restaurant Hospitality and Nation’s Restaurant News, creating editorial content for digital, print and events. Tara holds a bachelor of science degree from the School of Journalism and Mass Communications at Kent State University. Before joining Food Management in 2008, Tara was associate editor at National Association of College Stores in Oberlin, Ohio. Prior to that, Tara worked as a newspaper reporter in her hometown of Lorain, Ohio, where she lives now. Tara is a fan of food history, legends, lore, ghost stories, urban farming and old cookbooks. 

Tara Fitzpatrick’s areas of expertise include the onsite foodservice industry (K-12 schools, colleges and universities, healthcare and B&I), menu trends, sustainability in foodservice, senior dining, farm-to-table and innovation.

Tara Fitzpatrick is a frequent webinar and podcast host and has served on the board of directors for IFEC (International Food Editors Consortium).

Tara Fitzpatrick’s experience:

Senior Editor, Food Management (Feb 2008-present)

Associate Editor, National Association of College Stores (2005-2008)

Reporter, The Morning Journal (2002-2005)

LinkedIn: https://www.linkedin.com/in/tara-fitzpatrick-4a08451/

Twitter: https://twitter.com/Tara_Fitzie

Insta: https://www.instagram.com/tarafitzie/

Facebook: https://www.facebook.com/tara.y.fitzpatrick

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