One of the most chilled-out, laid-back, portable menu items, chicken salad is as reliable as it gets…however, it can get pretty wild in the hands of creative chefs as they plan summer grab-and-go menus.
It seems like every chef has their own secret ingredients when it comes to sassing up chicken salads. Find your new favorite here.
Executive Catering Chef Tatiana Ortiz shows students how to create a little DIY culinary fun with new “secret menu” style dishes that can be hacked from dining hall ingredients.
Director of Food and Nutrition Aaron Smith is designing menus based on geographic populations throughout the city of Seattle and partnering with teachers for lesson-based menu items in his second year at the district.
Repeatedly ranked near the top in the niche.com Best College Food ratings, the campus dining program at this small private school in Wisconsin relies on a skilled, veteran culinary staff, menu variety and personal service to students.
Demand for plant-based protein is soaring—and it’s not hard to see why some people are swapping out meat for alternatives.
The nation’s largest school district has served more than 100 million meals during COVID.
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.
Food waste is a national problem and cross-industry concern. Here are some steps you and your operation can take to start making a difference.
