Behind the scenes at FSD's Chefs’ Summit at the Ohio State University

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

Chefs Rick Farmer from St. Jude and John O’Brien from University of Colorado Hospital listen in during the meet-and-greet at the FSD Chefs’ Summit at the Ohio State University in October.

OSU host and Corporate Executive Chef Lesa Holford welcomes visiting chefs to the OSU test and training kitchen located in the student union.

Robert Landolphi, certified culinary arts instructor and culinary development manager with the University of Connecticut, presents the ways in which he uses sorghum to craft gluten-free menu items for UConn students.

Zachary King, head chef at Curl Market at the Ohio State University, explains the sophisticated features of the university’s new outdoor kitchen.

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.

Chef O’Brien from University of Colorado Hospital prepares new menu items using sorghum.

Chef George Sideras explains the many ways in which his team utilizes Minor’s products to create a variety of dishes.

Chefs team up in the Ohio State University test and learning kitchen to create new dishes using a selection of market basket products, as well as ingredients from sponsors Land O’Lakes, Minor’s and the United Sorghum Checkoff Program.

Land O’Lakes cheese serves as inspiration behind some of the new dishes chefs created during the summit.