Executive Chef Ana Sena and her team of culinary pros have used pandemic downtime to create new menu items, boost the freshness factor and keep students engaged and happy.
Rhubarb, the fruity sour plant that resembles a reddish-pink celery stalk, is best known as the sidekick to strawberries in springtime pies, but this bright vegetable is increasingly being found in beverages and savory dishes as well, adding a...
Keeping the culinary spark alive: American Dining Creations’ Campus Executive Chef Mike Tubia has stayed connected with the culinary world through social media during the pandemic but is brimming with new ideas for campus dining and anticipation...
The food & beverage concessions and catering firms that are operating units of Compass Group have some interesting new selections for fans at Oracle Park, Dodger Stadium, Chase Field, Nationals Park and Marlins Park. Here’s a photo tour of some of...
The Sanctuary Café at insurance brokerage Brown & Brown’s newly built Daytona Beach campus uses Sodexo’s Modern Recipe concept to provide contemporary food choices with creative spaces in a pandemic-proof environment.
Jill Martin, director of nutrition services for the University of California San Diego Health, talks about introducing more plant-based dishes into retail and patient menus in healthcare foodservice.
Sodexo announced earlier this year it was introducing The Good Eating Co. a British acquisition, to the U.S., and Senior Culinary Director Melody Miranda has a big role in merging the culinary components.
