Aramark’s Executive Chef Matt Horn at the University of Minnesota on developing menus, chasing trends and giving the culinary team its due
The Aramark food service team at the U of M is highlighted in a media series spearheaded by new Executive District Chef Matt Horn, who is bringing an awareness to the behind-the-scenes side of culinary excellence and innovation.
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Onsite chefs share 20 Reasons to Love Food for college, healthcare, school and business food service programs
Find out what’s making onsite chefs fall in love with food all over again, every single day. From new ingredients to recipe hacks and mashups you’ve never seen before, now’s the time to feel the love and feed the people.
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Flavor of the Month: Garam masala, India’s warming spice blend
This fragrant, warming medley of toasted spices is widely used throughout Indian cuisine.
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5 simply smokin’ ways to use barbecue meat as an ingredient for brilliant food service menu items
Where there’s smoke, there’s flavor. Whether or not you smoke your own meat and whichever sauce your customers swear by, here are some incredible ways to use pure and simple barbecue bliss as part of attention-grabbing new menu items in colleges, K-12, healthcare and B&I.
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Rediscovering classic Italian chicken dishes for food service menus
Take your customers ‘home’ with rich, tomatoey, garlicky, cheesy and comforting Italian chicken dishes. Add cacciatore, chicken Parm and more to your menu with big-volume techniques, old-world secrets and a few new twists and turns.
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