Sodexo's executive chef,12 taco ideas for foodservice menus and more

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Sodexo’s executive chef on staying cool in tumultuous times at Point Loma Nazarene University

Chef Dave McHugh shares his tips for infusing menus with fresh perspectives, staying sharp on a personal and professional level and creating a “mental mise” each day to take care of business and stay on top of the unexpected. Plus, the one question he uses to take the mental temperature of his crew.

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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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12 taco ideas for onsite food service menus

Start slicing limes and chopping cilantro, because the time is always right for tacos and onsite food service chefs are coming up with tantalizing new taco ideas 24/7.

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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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3 ways food service chefs are menuing mozzarella cheese

Creamy, dreamy and perfect on a flatbread—or polenta—mozzarella is the cheese that’s got what it takes to be center of the plate.

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Next Up

Foodservice menu trending: Levy Convention Center's hand-pulled mozzarella station, Les Dames d’Escoffier's 2020 trends report

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