The Association of Nutrition and Foodservice Professionals (ANFP) is making plans to “identify and showcase” innovation in the long-term care (LTC) and senior living markets through its education arm, the National Foodservice Education Foundation (NFEF).
During the MenuDirections conference earlier this week in Charlotte, N.C., FoodService Director staged its second culinary competition.
Flavor was the focus of day three at MenuDirections 2014.
Gordon Food Service Corporate Consulting Chef Gerry Ludwig cited several menu currents during his Menu Directions keynote address that didn’t fit within the four pronounced trends he detected during a recent three-city, 92-restaurant dining binge.
Keynoter Gerry Ludwig took attendees of MenuDirections on a virtual culinary tour Monday, recounting the new directions he spotted while visiting 92 trend-shaping restaurants in three cities during a stretch of 17 business days.
MenuDirections 2014 got off to a rousing start with the opening of the General Session by Dr. Pamela Allison, Ph.D. and associate professor of the Hospitality College at Johnson & Wales University in Charlotte, N.C. Dr. Allison gave the crowd of over 200 foodservice directors insights on what to expect from today’s graduates of four-year culinary and hospitality programs.
A conference for the menu planners at colleges, hospitals, nursing homes and other so-called non-commercial venues provides restaurateurs with rich food for thought.