TITLE

Campus dining takes stock of Asian cuisine

AUTHOR(S)
Alexis, Jennifer
PUB. DATE
March 2006
SOURCE
FoodService Director;3/15/2006, Vol. 19 Issue 3, p6
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
This article highlights the Asian Flavors on Campus: Noodle Bars and More conference held at the culinary campus of refrigerated soup company StockPot in February 2006. It was a two-day conference during which higher education foodservice professionals were invited to learn from an expert some Asian cooking fundamentals, complete with a lot of tasting and hands-on participation. They also gained insight on how to create a lucrative Asian concept station.
ACCESSION #
20250015

 

Related Articles

  • R&D panelists: Expect mainstream chains to offer more Asian items. Parseghian, Pamela // Nation's Restaurant News;11/8/2004, Vol. 38 Issue 45, p58 

    Reports on the call to add more Asian ingredients to menus in restaurants and other food service businesses during the third annual Culinary Research and Development Conference held in Los Angeles, California. Restaurants that have introduced Asian-based dishes in their menus; Problems...

  • CALENDAR OF EVENTS.  // Nation's Restaurant News;3/21/2005, Vol. 39 Issue 12, p118 

    Presents a schedule of events relating to the U.S. food service industry as of March 2005. Congresses; Seminars; Culinary arts training programs.

  • Students explore industry on Job Shadow Day. Zuber, Amy // Nation's Restaurant News;02/15/99, Vol. 33 Issue 7, p1 

    Focuses on the Groundhog Job Shadow Day, a national event which involved informal cooking lessons, held on February 2, 1999 in the United States. Participants; Comments from several food service executives; Foods service highlights across the country.

  • ASIAN ORIENTATION.  // FoodService Director;11/15/2000, Vol. 13 Issue 11, p99 

    Reports on the popularity of Asian cuisines in non-commercial food service in the United States. Examples of the menus; Promotion of Asian foods in corporate food service; Method of preparation.

  • Menuing Asian every day. Weisberg, Karen // FoodService Director;11/15/2000, Vol. 13 Issue 11, p110 

    Reports on the popularity of Asian dishes among corporate customers in the United States. Examples of food served by Restaurant Associates in The Time Inc. dining room; Incorporation of made-to-order sushi bar with sushi chef At AON Center; Preparation for a Mongolian wok program.

  • MENUS: Portable foods, ethnic cuisine to set the pace.  // FoodService Director;01/15/2001, Vol. 14 Issue 1, p46 

    Predicts the emergence of portable foods and ethnic cuisine in foodservice in 2001. Growing trend toward Asian dishes; Popularity of self-serve foods; Trends in healthcare foodservice.

  • Authenticity on-the-rise. Weisberg, Karen // FoodService Director;1/15/2002, Vol. 15 Issue 1, p62 

    Focuses on Asian cuisine offered by some foodservice contractors in the United States. Success of Darryl Sams' noodle bowl concept at Lucent Technologies' headquarters in Naperville, Illinois; Dishes featured at Saute Station on Cisco Systems campus in North Carolina; Information on Steve...

  • Feeding the troops. Liddle, Allan J. // Nation's Restaurant News;10/18/2010, Vol. 44 Issue 21, p58 

    Information on the Fourth Annual Hennessy Travelers Association (HTA) Educational Foundation Armed Forces Forum for Culinary Excellence held at the Culinary Institute of America in St. Helena, California on September 18-26, 2010 is presented. Topics include food service, culinary mentoring and...

  • MGR turns gridiron into culinary school.  // Nation's Restaurant News;03/10/97, Vol. 31 Issue 10, p27 

    Reports on MGR Food Services' holding of a culinary school at the Georgia Dome in Atlanta.

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics