FSD Uses Indian Sauce to Enhance Catering Menu Chef Scott Anderson, the FSD at Shepherd University in Shepherdstown, West Virginia, is committed to making sure his catering menus satisfy his internal clients’ needs. “Sometimes that means taking a conventional meal and making sure it exceeds everyone’s expectations for items they have all had before,” he says. “Other times, it means being a little more creative, for those who are looking for something new in terms of flavor profiles and ...
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.