Satisfying with Seafood

Kiernan, Willie
April 2009
FoodService Director;4/15/2009, Vol. 22 Issue 4, p46
Trade Publication
The article explores the strategies adopted by some college foodservice directors in the U.S. to offer fish and seafood dishes without going overbudget. Tom Driscoll, director of foodservice at the University of Oregon, relates the response of college students to sushi and to sustainable fish choices like tilapia and pollock. Glenn Taylor, director of culinary services for Black Bear Dining at the University of Maine, uses a variety of sauces and stages dining events with cultural themes to encourage students to try their seafood dishes.


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