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In this episode of Onsite with FSD, Sarah Bodner, research and development executive chef at Chartwells Higher Ed, joins us to discuss her experience in the Women in Culinary program.
The Denver-based food and beverage division of Oak View Group, which serves 20% of all Minor League Baseball parks, has come out with a menu that captures that small-town magic with a section dedicated to outrageous local gems, over-the-top sandwiches and special mega-curated hot dog lineups for each unique ballpark location across the U.S.
The Lynchburg, Va., campus came alive for the spring season with a new culinary competition held at the Reber-Thomas Dining Center, better known as "The Rot."
Crunch, creaminess and other textural food components are becoming as important as flavor when it comes to menu innovation.
Share your great ideas here.
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