Earlier this week, a group of noncommercial chefs traveled to the University of Michigan in Ann Arbor for FoodService Director’s latest FSD Chefs Immersion.
During the second day of the event, the chefs participated in a culinary exchange where they created different recipes using products from sponsors Botrista, Hormel Foods Corporation, 50CUT, Irresistible Foods Group, J.T.M. Food Group and Kraft Heinz Company.
Sponsor Jamix was also on hand to document each of the recipes created and sponsor La Colombe provided coffee beverages to attendees during each of the exchange’s five rounds.
Here are four menu trends that came out of the exchange.
1. Savory to sweet
The chefs had fun turning savory ingredients into sweet dishes. One of the first recipes of the day was a cinnamon roll made using rolls from Kings Hawaiian. The Orange Team made up of Andrew Bailey, regional executive chef at Morrison Healthcare, Justin Campbell, sous chef at Laramie County Community College, and Jacque Clinton, chef at Purdue University, drizzled each bun with a mixture of butter, powder sugar, vanilla and honey, and then topped them with a homemade frosting.
In the second round, the Yellow Team, which included Hamilton Goss, director of culinary innovation at Johns Hopkins University and Mick Rickerd, corporate executive chef at Corewell Health, created a dessert sushi featuring a base of mango sticky rice topped with a drizzle of a gochujang and berry cocktail sauce and a brownie. Each roll was then finished with mango boba.
