Shiso, also called perilla, is part of the mint family, but it has a distinct spiciness and pungency. It is a common ingredient in Japanese food and also is used in Korean cuisine. It comes in stronger-flavored green and milder purple varieties...
Nell Fry, senior manager of sustainability for Sodexo, shares a behind-the-scenes look at how Sodexo is working with its clients to keep sustainability in the forefront, even as it seems a few steps have been taken backward in order to keep people...
Check out the bowls, biscuits, Chicago beef sandwiches, bao buns and even a Low Country boil in the testing phases this summer by Harvest Table Culinary Group at Elon University as menu planning turns to next school year.
From composed salads to comfort food pure and simple, college and university food service chefs are nourishing those still on campus during the coronavirus pandemic.
Overnight, onsite foodservice menus went from striving to be Instagrammable to needing to be grab-and-go-able. The sudden shift away from high-touch, interactive, communal dining has meant operators are finding new ways to connect with their...
A point-by-point look inside the food service contract management company’s “building block” approach to student menus when school begins again, whatever that may look like. Sodexo looks ahead to challenges, scenarios and possible solutions.
Elote is a Mexican street-food version of corn on the cob that has been experiencing time in the spotlight both on menus and in social media. Traditional preparation is grilled corn topped with mayonnaise, cotija cheese, chile, lime and cilantro...
