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Hospitals & Long-term Care

FSD Culinary Council

What is FSD’s Culinary Council?

 By FSD Staff on Nov. 23, 2015

FSD’s Culinary Council is a cross-section of chefs from the K-12, college and university, senior living, health care, and business and industry segments. On a rotating basis, our industry experts answer questions about food trends and ideas.

FSD Culinary Council

Culinary Council: Snacks from scratch

 By Patricia Cobe on Nov. 23, 2015

Anytime eating with all-day menus is the model that seems to be evolving in college dining, senior living and health care, according to our respondents.

FSD Culinary Council

Culinary Council: Trends that will be shaping menus in 2016

By Patricia Cobe on Nov. 23, 2015

FoodService Director surveyed our 50 Culinary Council members to see what items customers are demanding and what will be on their menus in the coming year.

FSD Culinary Council

Chefs' Council: How to slip in healthier ingredients

By FSD Staff on Nov. 23, 2015

Esteemed members of the Chefs' council Nicola Torres, Carrie Anderson and Jose M. Martinez answer the question, how are you slipping in healthy ingredients?

People

What makes a competitive benefits package?

By FSD Staff on Nov. 19, 2015

When contemplating what benefits to offer, it's best to look at the ideal age range of your candidates and what they'd most desire at this stage.

Menu

Creating vegetarian options with mass appeal

By Katie Fanuko on Nov. 17, 2015

Instead of imposing limitations on the menu, the plant-centric focus pushes chefs to get creative in developing vegetarian dishes that resonate with all.

Operations

Mass. hospital FSD named 2015 ACF Chef of the Year

By Bianca N. Herron on Nov. 17, 2015

The American Culinary Federation and Epicurean Club of Boston have named Addison Gilbert’s David Gauvin as the recipient of the award.

Steal This Idea

Equip staff with a flu season care package

Nov. 16, 2015

SUNY Geneseo occasionally gives [staff] a little gift. During flu season, it’s a package of tissues and hand sanitizer with a cute little quote.

Menu

Indian flavors show local appeal

By Kathy Hayden on Nov. 16, 2015

These sometimes-spicy, often vegetarian-based dishes are making inroads, due to more diverse populations and adventurous eaters in foodservice operations.

Menu

Gluten-free fettuccine alfredo

By Patricia Cobe on Nov. 16, 2015

Here’s how the University of Washington adapted fettuccine Alfredo to be suitable for gluten-sensitive eaters without losing its mass student appeal.

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