Topics covered included allergen and food safety training, basic knife skills, equipment operation, recipe basics, teamwork, time management and logistics.
The University of Richmond’s dining team has sent out portable bars with light refreshments, lawn games and everything needed for a life-affirming break from routine.
Attractions for community and students include farm tours, local snacks, yoga, live music, pumpkin painting and the debut of a new freight farm to be used for studying the carbon footprint of food.
Montana State dining personnel fan out each summer to county fairs across the state to buy animals that are then processed into pork used in the campus foodservice program.
At Maryville College in Tennessee, the Metz culinary team holds onto the spirit of summer just a little bit longer with this easy to assemble (and even easier to eat) flatbread.
In Food Management’s podcast we talk Ohio State University’s Zia Ahmed about how college dining program define health in today’s changing food environment.
