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FSD Culinary Council

Culinary Council helps identify on-trend menu ideas and operational strategies.
FSD Culinary Council

5 ways to battle chef burnout

 By Dana Moran on Jul. 11, 2017

Even with menu cycles and seasonal meals, it’s not tough to see how chefs can become burned out on the job. 

FSD Culinary Council

4 ways chefs are making their menus stand out

 By Dana Moran on Jun. 09, 2017

Here’s how members of FSD’s Chefs’ Council are looking beyond the ordinary when it comes to their menu items.

FSD Culinary Council

Bringing a healthy recipe from home into your operation

By Dana Moran on Apr. 25, 2017

FSD's Chefs' Council shares their favorite recipes from home that have translated into their operations.

FSD Culinary Council

How salad bars evolve to fit diners' desires

By FSD Staff on Apr. 14, 2017

Question:How has your salad bar evolved to fit diners’ desires and seasonality?Answers from FSD's Culinary CouncilAt Cal Dining, we:Have composed salads (grab-and-go) featuring local and seasonal ingr...

FSD Culinary Council

How to make big dining events special

By FSD Staff on Mar. 13, 2017

Question:What’s the biggest annual dining event at your operation, and how do you make it special?Answers from FSD's Culinary CouncilThroughout the year, we have two types of large events that are wel...

FSD Culinary Council

The most successful items introduced in 2016

By FSD Staff on Feb. 13, 2017

Question:What are  some of the most successful menu items you introduced in 2016?Answers from FSD's Culinary CouncilSpinach mashed potatoes with brown butter and garlic, and coconut curry pork with As...

FSD Culinary Council

What's on operators' wish lists?

By FSD Staff on Dec. 13, 2016

Question:As the holiday season approaches, what’s on your wish list for your operation?Answers from FSD's Culinary CouncilMy list is long, but here are two:To have more Menus of Change principles in e...

FSD Culinary Council

Chefs’ Council predicts the breakout trends of 2017

By Dana Moran on Nov. 21, 2016

We asked our 50-chef panel to name the food trends they expected to break out or fade next year in noncommercial foodservice.

FSD Culinary Council

Adding creative drinks to holiday catering

By FSD Staff on Nov. 15, 2016

Question:How are you adding creative drinks to your catering menu this holiday season?Answers from FSD's Culinary CouncilOne of the great things about our ability to work in some fun beverages, both a...

FSD Culinary Council

2017 trend: Making more with less

By Patricia Cobe on Oct. 17, 2016

Chefs’ Council members are skilled at controlling costs without diminishing perceived value. Here’s how they’ll deliver the biggest bang for the buck. 

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