Words that Work
Cathy Babbs, MS, RD, DHCFA, has developed a list of the most constructive way to describe workplace situations, especially in the healthcare foodservice environment.
Chefs Inspired by African Cuisine
When it comes to the food Senegal, Ethiopia and South Africa, Wilbert Jones, president of the Wilbert Jones Company, is spreading the word
16 Sweet Asian & Latin Desserts
International intrigue can provide a signature ending to onsite meals. These Asian- and Latin- inspired desserts range from super sweet and rich (Cabelleros Ricos) to elegantly simple and subtle (Green Tea Tapioca).
Sustainable Dining Program Takes Root at NC State
—FM Web Exclusive—A new program at North Carolina State University is strengthening local connections to sustainable dining while encouraging local alumni to claim their roots on campus.
“My Roots are at NC State” is accomplishing a goal that many university dining programs desire: getting alumni involved with students, dining and the institution as a whole while also developing, promoting and supporting cutting-edge sustainability practices on campus.
Menu Building Innovations: A MUFSO Panel Discussion
Bold flavors, round-the-clock snacking and innovations both large and small were the focus of the Menu Building Innovations panel at MUFSO. Connectivity between customers, chefs and manufacturers was also a theme.
Panelists included Diana Duddy, national account manager, Sweet Street Desserts; Steve Logan, research chef-culinary services manager, Ventura Foods; and Tony Seta, director culinary services/Corporate Executive Chef, Butterball Foodservice. Nancy Kruse, president, The Kruse Company & columnist, Nation’s Restaurant News, served as moderator.
UnbelievaBowl!
From Asian to Mediterranean, rice and grain bowls can adapt to nearly any cuisine
