1. FSD’s Culinary Council tries new dining venue at University of Michigan

    November 8, 2018

    Michigan Dining’s executive chef, Frank Turchan, and his team prepared many of the meals for attendees during FoodService Director’s second annual Culinary Council Summit, held in early October. The final multicourse dinner took place at Maizie’s Kitchen & Market, a new venue that is part of the Marketplace in the Michigan League, a campus building Read more

  2. Going beyond guacamole

    Chefs get educated on the versatility of avocados at FSD’s Culinary Council Summit.

  3. An inside look at FSD’s second annual Culinary Council Summit

    When FoodService Director’s second annual Culinary Council Summit wrapped up at the University of Michigan in early October, the chefs in attendance left with dozens of new menu ideas, hands-on learning experiences and valuable industry connections.

  4. Driving sustainability on a large scale

    October 23, 2018

    Large institutions often have to move more slowly when it comes to sustainability initiatives, as their big size can hamper efforts to work with small farmers and build eco-friendly spaces. But both the University of Michigan and Hormel Foods are not letting size get in the way of their mission to become greener. Here’s how they’re making it happen.

  5. The table comes to the farm at University of Michigan

    The Campus Farm was the setting for a bonafide farm-to-table dinner on the first night of FSD’s Culinary Council Summit held at the University of Michigan. Michigan Dining chefs Frank Turchan and Russ Palmer oversaw the menu, which featured two pigs and a turkey roasted in a China box fueled with live coals.

  6. MDining’s Chef Barker Takes Silver Medal at the NACUFS Culinary Challenge

    July 25, 2018

    MDining Sous Chef Brian Barker recently earned a silver medal in the National Association of College and University Food Service (NACUFS)’s 2018 Culinary Challenge. The live competition recognizes outstanding organization, cooking skills, culinary technique, taste and style in collegiate dining chefs.

  7. Refillable Water Bottle Usages Jumps

    With more than 300 water refill stations across campus, and a program that gives incoming freshmen a free Planet Blue refillable water bottle, the use of refillable bottles is increasing dramatically on campus, according to Barbara Hagan, Sustainability Program Director, U-M Office of Campus Sustainability.

    “Every year we are seeing more students arriving on campus with their own reusable bottle, but most enjoy having a Planet Blue water bottle as well,” Hagan says. “We survey the incoming freshmen students before they arrive on campus and again at the end of the year. The trend has been incredibly consistent. The students use of reusable water bottles vs single use water bottles changes dramatically over the course of the year.”

    Freshmen can pick theirs up at the Convocation from Planet Blue Student Leaders!

  8. 6 Steal-Worthy Campus Dining Moves

    July 9, 2018

    Keeping up with the changing needs and increasingly complex demands of their constituents is a constant and invigorating challenge for most college and university dining directors today.

    As part of Michigan Dining’s ongoing pop-up series, the culinary team showcased a completely plant-based menu for an event held in April at the East Quadrangle residence hall.

  9. M Farmers Markets offer farm-to-table shopping on campus

    June 20, 2018

    With more than 12 locations across campus in 2018, M Farmers Markets are making it easy to access fresh produce straight from local farms.

    In partnership with MHealthy, Michigan Medicine, MDining, Central Student Government and Planet Blue, M Farmers Markets are a healthy initiative to offer sustainable, locally sourced foods to staff, faculty, students and the broader campus community.

  10. 50 Greatest Menu Hits

    June 18, 2018

    Any culinary team worth its sea salt is constantly rotating in new menu items. Even if sales and feedback are positive, incorporating trending flavors, ingredients and cuisines keeps customers engaged.

    Our own chef Allan Sheldon is featured for his Jicama-Stuffed Avocado with Citrus!