Foodservice Director, 2019-10, Vol.32 (10), p.23-38
2019
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Details
- Autor(en) / Beteiligte
- Titel
- WHAT'S HOT?
- Ist Teil von
- Foodservice Director, 2019-10, Vol.32 (10), p.23-38
- Ort / Verlag
- New York: Macfadden Communications Group LLC
- Erscheinungsjahr
- 2019
- Quelle
- Business Source Ultimate
- Beschreibungen/Notizen
- [...]if I could change everything to custom-made, I would. - Antonio Sanchez, Hennepin County Medical Center О We have a number of customizable stations, including a pho bar, chef-cut salads, grilled cheese, pasta, rice bowls, stir-fries, omelets, sandwiches and build-your-own entrees. - Fake meat Barbecue Boneless chicken wings Keto diet Kale Matcha Tofu everything Pumpkin spice everything Gluten-free (when guests are not) Farm-to-table Avocado toast Negativity around farm-raised fish Making sushi into all kinds of shapes-'Stop it!" Supersized anything Acai Spicy flavor profiles using Sriracha and Buffalo Poke Gastropubs Vegetables made to look and taste like meat Deep-fried foods DREAM DISHES Creativity is a job requirement for members of FSD's Culinary Council, but there can be roadblocks along the way. Here's what some chefs dream of adding. * Raw salmon or tuna for customizable bowls * A pho station * Items cooked to order in a restaurant setting * Japanese wagyu beef * Omelet bars * Vegetables grown on-site * Sushi and other seafood * True barbecue * Authentic seafood paella
- Sprache
- Englisch
- Identifikatoren
- ISSN: 0897-7208Titel-ID: cdi_proquest_reports_2308825867
- Format
- –
- Schlagworte
- Cheese, Chefs, Consumers, Cooking, Councils, Customization, Dairy products, Fish farms, Flavor, Food service, Fruits, Gluten, Health care facilities, Ingredients, Kitchens, Meat, Pasta, Plant-based foods, Poultry, Proteins, Public schools, Recipes, Salads, Salmon, School districts, Seafood, Shortages, Tofu, Trends, Veganism, Vegetables, Vegetarianism