Bon Appetit Management Company

OCTOBER 24, 2024

We are highlighting three of our campus chefs who are particularly passionate about seafood to share what inspires innovation in their menus and their deep commitment to healthy marine ecosystems for generations to come. As Roger Williams General Manager James Gubata explains, “we eat with the ecosystems.”

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Chef Dining Hall Purchasing 93

Bon Appetit Management Company

OCTOBER 3, 2024

The ELC challenges our chefs to prepare at least one dish made from 100% local ingredients, down to the fats, spices, and herbs. At the Cleveland Museum of Art , inspiration from a recent conference at F2F partners The Chef’s Garden carried over to ELC dishes like a kale and steak salad and a vivid butternut squash soup.

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Dining Hall Chef Purchasing Recipes 92

Chartwell Student Success

OCTOBER 8, 2018

Our green and red peppers are used in the Fountain View Dining Hall, and the herbs are used at all of our dining locations for seasoning, sauces and garnishes. o The garden was a combination of effort from our Culinary Chefs and their dining team, and our Marketing Intern, Alex Cornett. Who runs the garden?

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Dining Hall Chef 52

Fresh Ideas

JUNE 7, 2023

Farm-to-table is a popular social movement that promotes using local ingredients to produce the food we consume at home, in restaurants, and inside our dining halls. One example of using hyper-local ingredients in our dining program is seen at Midland University. Gardening also provides fresh, delicious produce for cooking.

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Dining Hall Chef Food Service Food Service 52

Bon Appetit Management Company

AUGUST 19, 2024

Charlie and Mike (Executive Chef Mike Carlsen) take whatever we grow, and we do drop-offs after we do our harvests,” says Aley. One thing that I really like is that the team is flexible –they know summer isn’t busy in the dining hall, so they process tomatoes into sauce and make pickles.”

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Dining Hall Purchasing Chef 116

Bon Appetit Management Company

OCTOBER 6, 2023

It’s always fun and fascinating to see what our chefs come up with, and how dishes differ from region to region, highlighting the diversity of this country’s local and regional foodsheds. From beetroot risotto to rutabaga hummus, craft and creativity were truly on display.

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Dining Hall Chef 52

Fresh Ideas

DECEMBER 16, 2022

Every holiday season, the students and staff at William Jewell College walk into their dining hall to see one of Chef Jim’s incredible gingerbread houses. About twenty years ago, Chef Jim started doing what many of us do over the holiday season: decorate gingerbread houses with family and friends.

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Chef Dining Hall Recipes Food Service Management 52

Chartwell Student Success

AUGUST 30, 2018

One accomplishment during my internship that has made an impact has been redesigning the herb garden outside UNCG’s dining hall. Working with the chefs and students on campus, we replanted herbs and flowers in the garden to better promote our sustainability efforts.

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Dining Hall Chef 52

Bon Appetit Management Company

APRIL 16, 2024

The app equips our chefs and culinary teams with a deeper understanding of food waste in their operations through streamlined tracking and reporting that is easy to integrate into busy kitchen operations. Food Waste Reduction in Action in the Kitchen Bon Appétit’s Waste Not 2.0

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Dining Hall Food Service Food Service Chef 74

Bon Appetit Management Company

DECEMBER 17, 2024

General Manager Miguel Menjivar and Executive Chef Marcos Rios work closely with the Eco-Reps, a group of passionate students who drive initiatives like post-consumer composting and reusable to-go boxes. This dedication to teamwork and open dialogue keeps sustainability at the forefront of campus life at CMC.

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Dining Hall Chef Food Service Food Service 52

Fresh Ideas

APRIL 5, 2023

At Fresh Ideas, we pride ourselves on thoughtfully and wholeheartedly caring for every student who walks into one of our dining halls. Our chefs make dishes that bring people together, remind them of home, and introduce them to new flavors. We’re committed to meeting their needs and standards via the food we serve.

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Dining Hall Food and Beverage Food and Beverage Chef 52

Total Food Service

NOVEMBER 20, 2023

In 2024, as restaurants seek to source signature menu items, crepes offer a flexible addition that can satisfy the most discerning dining patrons. Crepes offer a versatile canvas for creativity, allowing chefs to showcase their culinary expertise through a myriad of sweet and savory fillings.

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Food Service Food Service Commercial Kitchen Dining Hall 66

Fresh Ideas

APRIL 20, 2023

Students receive a Green & Go reusable container, fill up the containers with food from the dining hall, and once finished, students return the containers to be cleaned and sanitized. At Fresh Ideas, we pride ourselves on implementing dining and technology solutions that are convenient and practical for our guests.

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Dining Hall Food Service Management Food Service Manager Food Service 52

Modern Restaurant Management

AUGUST 19, 2020

Creating and optimizing the menu based on US Foods’ exclusive food-costing tools, industry analysis and recipes designed by in-house chefs that focus on both profitability and diner trends. ” The course was developed by chef educators at the French Pastry School, including co-founders Sébastien Canonne, M.O.F.,

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Food and Beverage Food and Beverage Chef Purchasing 182

Chef's Toys

JULY 15, 2022

1) Reach-Ins Reach-In Refrigerators Reach-in refrigerators are the most straightforward refrigerator model for restaurants, hotels, college dining halls, and other commercial kitchens. We have a huge selection of refrigerators for fine dining establishments, bars, delis, and much more. It's the lifeblood of our operation.

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College Dining Hall Dining Hall Chef Food and Beverage 52

Food Recovery Network

MARCH 8, 2023

Just across the street from State Farm Stadium, Bullseye Event Group hosts their annual Players Tailgate, a premier all-inclusive tailgating experience where guests can enjoy unlimited drinks and bites curated by high-profile chefs from across the country and mingle with current and former NFL players before they watch the big game.

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Campus Dining Dining Hall Chef Purchasing 52

Bon Appetit Management Company

NOVEMBER 1, 2023

This kind of symbiotic collaboration with campus farms in the Midwest and beyond is a natural fit for our culinary teams: our chefs are granted access to the freshest, most flavorful produce while reinforcing Bon Appétit’s longstanding commitment to small, local producers. In this case, local means only steps from the kitchen.

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Dining Hall Chef Food Supply Purchasing 52

Chef's Toys

JULY 24, 2023

Whether you’re a school cafeteria, college dining hall, or other institutional kitchen, having the right equipment is essential for smooth operations and happy students. As summer comes to a close and the new school year approaches, it’s time to start thinking about getting your kitchen ready for the busy months ahead.

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Kitchen Equipment College Dining Hall Cafeteria Dining Hall 52

American Dining Creations

MAY 6, 2022

However, a limited dining hall menu can lessen the appeal of getting a meal plan, especially for students who need options that accommodate their special dietary needs and preferences. For these reasons, meal customization is a possible method if you’re looking to attract more students to the college dining hall.

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Dining Hall College Dining Hall Catering Catering 40

Bon Appetit Management Company

MAY 17, 2023

Photo Credit: Stacey Pacheo/Roger Williams University Jonathan immediately captured the attention of the room with his sincere passion for using his position as a chef to support local fishermen and farmers.

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Dining Hall Purchasing Nutrition Chef 52

Food Recovery Network

JULY 29, 2024

Thanks to Executive Chef Jakob Esko for his leadership in helping make our partnership official and special thanks to Brian Coffman, Sous Chef, and the entire Gaylord team for valuing sustainability and community involvement. Leadership matters. All of our success was achievable because of the leadership at Gaylord National.

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Dining Hall Convention Center Cafeteria Chef 52

Chef's Deal

JULY 10, 2023

For instance, cutting boards and chef knives are offered in various colors to enable you to use different tools for vegetables, meats, or pastry products. They are available as low temp units, which sanitize with chemicals, or high temp models that rely on too-hot water to kill all the bacteria and germs to prevent cross-contamination.

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Commercial Kitchen Kitchen Equipment Food Safety Food Preparation 52

Modern Restaurant Management

MAY 27, 2020

“While cafes, dining halls, cafeterias, and concessions stands may look a little different, I am confident that they will feel and be safe for our employees and everyone we serve,” said John Zillmer, Aramark’s CEO. We also hope the prize money will help winning chefs recover a bit financially.”

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Food and Beverage Food and Beverage Recipes Food Service 138

Modern Restaurant Management

SEPTEMBER 23, 2020

” The sweepstakes is open to part-or-full-time chefs, operators and decision makers in all 50 states who are 18 years of age or older (19 in AL & NE). The contest ends on December 31, 2020. To learn more about Smithfield Culinary go to www.smithfieldculinary.com.

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Food and Beverage Food and Beverage Food Safety Recipes 172

Chef's Deal

SEPTEMBER 26, 2024

The Epicon manual mode guides the chef through several steps to provide them with complete control over the chilling operation. Schools and Universities: Schools and universities need refrigeration units in their cafeterias and dining halls, and glass door merchandising refrigerators boost impulse sales.

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Commercial Kitchen Food and Beverage Food and Beverage Catering 45