Chef - Food Service Focus

Collaboration makes it happen at FSD’s Chefs Immersion at University of Michigan

Food Management

NOVEMBER 5, 2024

FSD’s Chefs Immersion tour earlier this fall brought together a small group of college and university chefs, healthcare chefs and foodservice sponsors from across the country for an intense few days of collaboration, not competition.

Chef

Inside a Chef-Designer Collab

Modern Restaurant Management

MARCH 10, 2023

When creating an elevated dining space, it’s critical for there to be a meeting of the minds between the chef and designer that culminates in a setting that is reflective of the chef’s vision and taste. The partnership resulted in a 116-seat signature restaurant directly inspired by the chef’s menu.

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Chef Restaurant Manager Restaurant Management Hospitality

Chefs Dish on ‘The Bear’

Modern Restaurant Management

AUGUST 4, 2022

"The Bear," a new Hulu/FX program portrays the raw reality of restaurant culture Chefs from around the country have commented to Modern Restaurant Management (MRM) magazine on the authentic representation the show gives of life in the kitchen as a chef. Chef Patel. Chef Jair Solis – The Restaurant at the Norton.

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Chef Convention Center Staffing Inventory

Idaho University chefs go head-to-head in a culinary showdown hosted by Food Network’s Chef Justin Warner

Food Management

NOVEMBER 12, 2024

The winning dish from the culinary competition was a pan-seared Coulotte steak, served with a garbanzo bean pupusa.

Chef

Chefs Dish on Black Comedy

Modern Restaurant Management

OCTOBER 26, 2022

"The Menu" hits the screens next month and chefs are already dishing about the black comedy focused on fine-dining. Chef Jason Herandez – Corporate Director of Food & Beverage at Encore Resort at Reunion (Orlando, FL). "After As a chef you want to experience first hand the guests’ point of view.

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Chef Food and Beverage Food and Beverage Hospitality

FSD Big Ten Conference Chefs Immersion

Food Management

OCTOBER 28, 2024

FoodService Director is bringing together the 14 executive chefs of the Big Ten Conference for the FSD Big Ten Conference Chefs Immersion. Join us for this exclusive opportunity to cook, create, plan and ideate with your Big Ten Conference culinary peers and industry experts.

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FM On Demand with Tara Fitzpatrick: Cultural convergence, world travel and culinary roots with LMU’s Chef Maira Nogueira

Food Management

OCTOBER 17, 2023

Loyola Marymount University Dining by Sodexo is benefitting from Chef Nogueira’s perspective, from her life in Brazil to her big Italian family to her studies in psychology to her life now as a West Coast chef on the move.

Chef

JBF Survey: Chefs Optimistic Despite Challenges

Modern Restaurant Management

DECEMBER 22, 2022

Chefs are expressing optimism and anticipate a return to “normal,” according to the 2022 James Beard Foundation Fall Industry Survey. Rising food costs are the number one issue of concern for chefs heading into 2023, according to the survey, with 44 percent of respondents ranking it as their top worry.

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Chef Staffing Restaurant Manager Restaurant Management

FM On Demand with Tara Fitzpatrick: Iconic Cleveland chef Douglas Katz joins forces for good health with Cleveland Clinic

Food Management

SEPTEMBER 26, 2023

Morrison Healthcare welcomes Chef Douglas Katz as the newest member of the culinary leadership team at the Cleveland Clinic.

Chef

Chefs on the Line

Modern Restaurant Management

AUGUST 28, 2023

General Mills Foodservice is putting the Chefs of the Mills to the test against back-of-house obstacles in its new “Chefs on the Line” video series, Each episode will challenge General Mills Foodservice’s resident culinary experts with the high-stakes scenarios that foodservice operators face every day.

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Chef Inventory

Chef Adam Collison from Sodexo U.K. and Ireland wins the foodservice provider’s 2024 Cook for Change competition

Food Management

NOVEMBER 20, 2024

Chef Adam Collison’s winning dish was roasted and pickled cauliflower paired with a vegan beetroot orange chocolate brownie for dessert.

Chef

Sodexo brings local chefs to college campuses through new partnership with the James Beard Foundation

Food Management

NOVEMBER 5, 2024

Each participating James Beard Foundation associated chef has worked with Sodexo to create three special dishes that they will share with the campus community.

Chef

Chef On Call: Bringing a Brand’s Ethos to Life

Modern Restaurant Management

AUGUST 11, 2022

When Chef On Call, secured a London, Ontario site for a third location, they turned to Sansa Interiors, who had designed their second location to create something authentic to the brand’s ethos.

Chef

FM On Demand with Tara Fitzpatrick: From casino to cafeteria, Stony Brook University Hospital’s Chef Jim Kellenberger rolls dice on meaningful onsite chef life

Food Management

JULY 25, 2023

This winner in the Best Sustainable category of FM’s Healthcare Recipe Contest talks to us about the freight farm and rooftop garden that made an amazing, award-winning, totally low carbon-footprint salad, along with his unique chef journey.

Chef

Chef Cafeteria Recipes

University of Vermont chef brings vegan kale gnocchi to Sodexo’s 2024 Cook for Change competition

Food Management

NOVEMBER 4, 2024

Ryan Hickey, a Sodexo executive chef at the University of Vermont, is the U.S. finalist for Sodexo’s Cook for Change competition. Here’s a look at what inspired his winning dish and how he considers sustainability in the kitchen.

Chef

Number of Cooks and Chefs Employed in the U.S. Reaches All-Time High

Modern Restaurant Management

MAY 31, 2023

The number of cooks and chefs employed in the U.S. has reaches an all-time high, according to a Chef's Pencil's report based on the latest Occupational Employment and Wage Statistics data released by the Bureau of Labor Statistics at the end of April 2023.

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Chef Food and Beverage Food and Beverage Food Preparation

FM On Demand with Tara Fitzpatrick: True West-Coast cool: San Diego State University’s Executive Chef Tiago Battastini

Food Management

JULY 18, 2023

SDSU’s dining team is led by this executive chef, who takes leadership and caring about his team as seriously as he takes his grilling (and as a guy from Brazil, that’s very seriously!)

Chef

Five Ways to Increase Employee Retention with the Next Generation of Chefs

Modern Restaurant Management

OCTOBER 18, 2023

Finding employees willing to take on the demanding hard work of a kitchen and retaining those employees has always been a struggle, and it’s time restaurants begin looking at solutions to the problem for the next generation of chefs.

Chef

Chef Recipes Inventory Staffing

Chefs Look Ahead to 2025

Foodservice Equipment Reports

OCTOBER 22, 2024

Trends to watch and solutions to employee challenges topped the priority list when a group of chefs came together for the most recent Chefs’ Perspectives roundtable. Foodservice Equipment Reports and RATIONAL hosted the virtual event, which first took place in 2021, to help operators navigate the future of foodservice.

Chef

Inside the mind of the college chef who won Aramark’s national competition

Food Management

OCTOBER 3, 2024

UNC-Wilmington’s Chef Ryan Andress and Aramark Collegiate Hospitality VP of Marketing Deb Parnigoni share behind-the-scenes stories from regional to national competition and beyond, with culinary sneak previews for the fall semester.

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Chef Hospitality Hospitality

Aramark Healthcare+ leans into BBQ Throwdown competition to engage both chefs and diners

Food Management

OCTOBER 14, 2024

Chefs from six hospitals in the Endeavor Health System competed during the summer to create the most popular BBQ meal.

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Chef Hospitality Hospitality

Building a Healthier Future for Virginia's Kids

Chef Ann Foundation

DECEMBER 6, 2023

The Chef Ann Foundation has partnered with the Virginia Department of Education to identify barriers and capacity to procure, process, and serve more fresh, locally sourced food in the school meal programs of divisions across Virginia.

Chef

Thompson Hotels Presents A Taste of Thompson Chef Series

Hospitality Net

OCTOBER 25, 2024

The Brand’s Culture Lives Here Platform Grows with a New Content and Dining Series that Offers Exclusive Access to World-Class Chefs Shaping Culinary Culture.

Chef

Recipe for poultry sausages with tarragon [by Chef Christian Segui]

Hospitality Net

AUGUST 5, 2024

Discover the authentic recipe for homemade poultry sausages, created by Chef Christian Segui, Meilleur Ouvrier de France Charcutier-Traiteur and Executive Chef at the EHL Hospitality Business School in Lausanne.

Recipes

Recipes Chef Hospitality Hospitality

Diners at the University of Houston learn how to turn kitchen basics into a meal before departing for Thanksgiving

Food Management

NOVEMBER 25, 2024

Chartwells Higher Ed, which runs foodservice for the university, recently hosted a Teaching Kitchen led by Senior Executive Chef Chad McDonald.

Chef

Chef-Driven Hotel Brand Appellation to Open Urban Resort in Morgan Hill, CA

Hospitality Net

AUGUST 15, 2024

Appellation, the groundbreaking culinary-first hotel brand by celebrated American chef Charlie Palmer and luxury hospitality veteran Christopher Hunsberger, joins forces with visionary vintner Frank Léal of Léal Hospitality to announce Hotel MOHI by Appellation.

Chef

Chef Hospitality Hospitality

FM On Demand with Tara Fitzpatrick: This is what healthcare dining innovation looks like with Chef Jeffrey Quasha

Food Management

AUGUST 31, 2023

Morrison Healthcare’s Senior Director of Culinary Innovation gives us a behind-the-scenes look into the way healthcare dining evolves, ultimately achieving the very real power to heal patients, staff, community.

Chef

Craddock Terry Hotel Shoemaker’s American Grille Relaunches Restaurant with New Executive Chef Ray Garrow

Hospitality Net

JULY 18, 2024

The culinary focus is on fresh and light cuisine, curated by the new Executive Chef Ray Garrow, pairing perfectly with the new cocktail menu. The Craddock Terry Hotel, an award winning boutique hotel located in the heart of Lynchburg, is thrilled to announce the relaunch of their signature restaurant, Shoemakers American Grille.

Chef

Turkey and Brie Stuffed Croissants with Lingonberries

Food Management

NOVEMBER 13, 2024

Croissant dough plus leftover turkey plus lingonberries and brie equals a new holiday menu classic recipe from General Mills Foodservice's Chefs of the Mills, perfect for a small plate or brunch.

Recipes

Recipes Chef

Cooking from Toronto to LA: Celebrating Jeff Thurston, our 2024 Chef of the Year

Bon Appetit Management Company

SEPTEMBER 10, 2024

Compass and Bon Appétit Management Company’s 2024 Chef of the Year has been working in restaurants since he was a teenager growing up in Toronto. Working in Toronto, Jeff moved on from the quick service restaurant to a bar and grill, hopping from there to a role under a French chef at a bistro in the city’s theater district.

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Chef Dining Operations

Shrimp Toast

Food Management

NOVEMBER 11, 2024

Crispy bread and succulent shrimp team up for a touchdown in flavor in this savory game-day recipe by Executive Chef Alejandro Najar of the Butcher's Cellar.

Recipes

Recipes Chef

FM On Demand with Tara Fitzpatrick: Tricks and treats with Ohio University

Food Management

OCTOBER 25, 2023

We talk Athens, Ohio, ghost stories and tasty treats (and maybe some debunkings) with an OU pastry chef and an OU science instructor who’s also a keeper of local folklore.

Chef

Ghosts, LTOS and curry with American Dining Creations

Food Management

OCTOBER 23, 2024

Gather ‘round the Onsite with FSD campfire for a chilling ghost story from Chef Jonathan Pye, along with a preview of ADC’s culinary plans for the rest of the year and beyond.

Chef

Turkey Neck Gumbo

Food Management

NOVEMBER 12, 2024

James Beard semi-finalists Chef Jordan Herndon and Chef Amarys Koenig-Herndon of Palm & Pine in New Orleans are well-known for their focus on sustainability in the kitchen. This recipe makes the most of leftover turkey necks, creating a rich and flavorful gumbo.

Chef

Chef Recipes

Flexible station concept addresses company's post-pandemic foodservice needs

Food Management

AUGUST 25, 2023

Greens+, a chef-crafted concept from contract firm Continental, delivers six distinct flavor profiles served in a bowl, salad or wrap.

Chef

Exploring Food Culture

Modern Restaurant Management

NOVEMBER 8, 2022

Have you ever wondered what chefs discuss behind closed doors? In 2018, he launched the podcast, Flavors Unknown, featuring a series of conversations with acclaimed and award-winning chefs, pastry chefs, and mixologists from around the United States. A new book dropping today has some answers. "

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Chef Food and Beverage Food and Beverage Food Supply

15 ways to make it rain meatballs

Food Management

SEPTEMBER 21, 2023

Formed by the hands of a chef, simmered in sauce and rolling onto fall menus, the mighty meatball can do it all.

Chef

Restaurants at the End of the World

Modern Restaurant Management

FEBRUARY 13, 2023

Chef Kristen Kish travels the world in search of the people, places, culture and traditions behind the world’s most remote restaurants. Other episodes take her to Norway, Brazil and Maine.

Chef

U of Vermont chef meets Abenaki Nation chief, school garden goals, a friendly idea to steal from UNC Rex Healthcare, and more

Food Management

OCTOBER 24, 2024

In this edition of FSD’s Heart of Foodservice, we’re jumping, leaping and hopping into the fall season with new milestones marked, including TCU’s Horned Frog dietitians and dining working in harmony for 20 years, a meaningful celebration of Indigenous Peoples Day, a medical center in Texas getting a taste of Mexico City with the opening of Ojo de (..)

Chef

Texas State Dining’s First Year Eats program seeks to welcome newbies and drive student retention

Food Management

NOVEMBER 18, 2024

Texas State University's Chartwells Higher Education dining team has recently launched First Year Eats, a program dedicated to getting first-year students on board with not just the food and chefs, but with activities meant to build community on campus.

Chef

Aramark’s job training program for inmates brings a culinary competition to a women’s correctional facility

Food Management

DECEMBER 3, 2024

Three chefs from Aramark Sports + Entertainment led the competition, which took place at the Ohio Reformatory for Women.

Correctional Facility

Correctional Facility Chef

Michael Symon joins Sodexo’s Kitchen Works as a culinary ambassador

Food Management

NOVEMBER 6, 2024

Celebrity chef, restaurateur and TV personality Michael Symon, will create seasonal menus for Kitchen Works with the goal of celebrating diverse communities and flavors.

Chef

Leftover Turkey Mojo Tostones

Food Management

NOVEMBER 12, 2024

Instead of the usual hash, tetrazzini or turkey sandwiches, try these Leftover Turkey Mojo Tostones from Executive Chef Rocco Carulli of R House. Turkey leftover dishes aren't usually this vibrant. The flavors of bell pepper, pineapple, jalapeno and mojo verde make this a memorable dish in itself.

Chef

Deviled Eggs with Louisiana Crawfish

Food Management

NOVEMBER 12, 2024

This tailgate-friendly bite, courtesy of Executive Chef Marcus Woodham of Birdy's brings that N'Awlins flavor to classic deviled eggs with buttermilk-marinated crawfish and a kicked-up hot sauce reduction.

Chef

Collaboration makes it happen at FSD’s Chefs Immersion at University of Michigan

Inside a Chef-Designer Collab

Trending Sources

Chefs Dish on ‘The Bear’

Idaho University chefs go head-to-head in a culinary showdown hosted by Food Network’s Chef Justin Warner

Chefs Dish on Black Comedy

FSD Big Ten Conference Chefs Immersion

FM On Demand with Tara Fitzpatrick: Cultural convergence, world travel and culinary roots with LMU’s Chef Maira Nogueira

JBF Survey: Chefs Optimistic Despite Challenges

FM On Demand with Tara Fitzpatrick: Iconic Cleveland chef Douglas Katz joins forces for good health with Cleveland Clinic

Chefs on the Line

Chef Adam Collison from Sodexo U.K. and Ireland wins the foodservice provider’s 2024 Cook for Change competition

Sodexo brings local chefs to college campuses through new partnership with the James Beard Foundation

Chef On Call: Bringing a Brand’s Ethos to Life

FM On Demand with Tara Fitzpatrick: From casino to cafeteria, Stony Brook University Hospital’s Chef Jim Kellenberger rolls dice on meaningful onsite chef life

University of Vermont chef brings vegan kale gnocchi to Sodexo’s 2024 Cook for Change competition

Number of Cooks and Chefs Employed in the U.S. Reaches All-Time High

FM On Demand with Tara Fitzpatrick: True West-Coast cool: San Diego State University’s Executive Chef Tiago Battastini

Five Ways to Increase Employee Retention with the Next Generation of Chefs

Chefs Look Ahead to 2025

Inside the mind of the college chef who won Aramark’s national competition

Aramark Healthcare+ leans into BBQ Throwdown competition to engage both chefs and diners

Building a Healthier Future for Virginia's Kids

Thompson Hotels Presents A Taste of Thompson Chef Series

Recipe for poultry sausages with tarragon [by Chef Christian Segui]

Diners at the University of Houston learn how to turn kitchen basics into a meal before departing for Thanksgiving

Chef-Driven Hotel Brand Appellation to Open Urban Resort in Morgan Hill, CA

FM On Demand with Tara Fitzpatrick: This is what healthcare dining innovation looks like with Chef Jeffrey Quasha

Craddock Terry Hotel Shoemaker’s American Grille Relaunches Restaurant with New Executive Chef Ray Garrow

Turkey and Brie Stuffed Croissants with Lingonberries

Cooking from Toronto to LA: Celebrating Jeff Thurston, our 2024 Chef of the Year

Shrimp Toast

FM On Demand with Tara Fitzpatrick: Tricks and treats with Ohio University

Ghosts, LTOS and curry with American Dining Creations

Turkey Neck Gumbo

Flexible station concept addresses company's post-pandemic foodservice needs

Exploring Food Culture

15 ways to make it rain meatballs

Restaurants at the End of the World

U of Vermont chef meets Abenaki Nation chief, school garden goals, a friendly idea to steal from UNC Rex Healthcare, and more

Texas State Dining’s First Year Eats program seeks to welcome newbies and drive student retention

Aramark’s job training program for inmates brings a culinary competition to a women’s correctional facility

Michael Symon joins Sodexo’s Kitchen Works as a culinary ambassador

Leftover Turkey Mojo Tostones

Deviled Eggs with Louisiana Crawfish

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