After three days of education, cooking and inspiration, the chef attendees at the FoodService Director Chefs’ Summit at the Ohio State University in October left with fresh menu ideas, innovative preparations and some new industry friends. Thank you to the Ohio State University for hosting and to the Summit’s three sponsors—Land O’Lakes, Minor’s and the United Sorghum Checkoff Program—for their support and educational guidance. And thank you, too, to the 12 noncommercial chefs who attended. Click through to see some highlights from the event.
Photographs by FSD Staff
Chef King continues his tour, showcasing Curl Market, which offers a variety of items in a quick-service format. Students, staff and visitors can order dishes such as burritos, salads, sushi and sandwiches. At this location, delivery and takeout are offered via Tapingo, and limited grocery items are also available.