Sonja Kehr Executive chef, CSC, CDM, CFPP Bowling Green State University Union Dining Services Bowling Green, OH "We serve cold pasta blends as an ingredient in entrèe noodle salads, and regularly stock and serve rice and buckwheat pastas as part of our ethnic cycle menus. We also offer hot noodle bowls made-to-order at a wok station. "Some of our favorite ingredients for spicing up ordinary pasta dishes are blue cheese and smoked salmon (see recipes) added to alfredo sauce. Sundried ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.