ON THE COVER COLLABORATION MAKES IT HAPPEN AT FSD’S CHEFS IMMERSION AT UNIVERSITY OF MICHIGAN F SD’s Chefs Immersion tour ear- lier this fall brought together a small group of college and uni- versity chefs, healthcare chefs and foodservice sponsors from across the country for an intense few days of collaboration, not competition. 1
PHOTO CAPTIONS 1. In the fast-paced day of a college or healthcare chef, creativity and inspira- tion might be afterthoughts, coming in several places after serving the thou- sands of guests and putting out fires on the line and the inbox. 2. FSD’s Chefs Immersion tours offer an impactful “time out” to meet other chefs and step out of the daily grind. Here’s what happens when you put chefs together with new products and let them take off running, or should we say, cooking. 3 . FSD Chefs Immersions are different than other chef gatherings, as we’ve removed the competitive aspect. Don’t get us wrong, we know chefs love to compete, but this is different; a place of free play, if you will. 4. Each chef joins a team of strangers- who-become-friends, and each team creates dishes using the new ingredi- ents provided by sponsors. 5. Sponsors share their insider knowl- edge on their newest innovations. 6. The resulting dishes represent both a melting pot and a crucible, kicking the tires of new flavors, ingredients and fusions, and then tasting the results to- gether as a group 7. University of Michigan’s Executive Chef Frank Turchan, CEC, and his team were the ultimate hosts for the immersion, opening up their kitchens for the chefs to collaborate and coor- dinating visits around the community for local partners the team works with (more on those "field trips" to come, please stay tuned!) 8. . With chefs representing about a doz- en different colleges and universities, and a couple from the healthcare seg- ment, the Chefs Immersion got under-
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way with planning, and conversation, with each chef bringing their unique perspective to the University of Michi- gan kitchens. 9. One of the standout dishes created: kofta-style lamb meatballs, rich with warm spices, formed into a shank-like shape with a cinnamon stick for the “bone.” 10 . The chefs expertly plated and pre- sented each dish they created after each round, and tasting all the creativi- ty on display was part of the experience. 11. The lamb was just one of the inno- vative new dishes created by the group. Please stay tuned and watch the FSD website as we prepare to share many recipes from the immersion for you to try on your own. 12. This immersion blender was one of many tools of the trade in the Michigan dining team's kitchens available for chefs to make use of. 13. Check out this custom-made U of M stand mixer. 14. Many laughs were shared at the Chefs Immersion, that's for sure. 15. . Some new flavor combinations were imagined: Harissa, mint, cilantro and cinnamon together make a bangin’ flavor combo. And new techniques were shared as well, such as poaching
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eggs in chicken stock and slicing green onions thin lengthwise, then shocking them in an ice water bath to curl up for a frilly garnish. 16. Tasting is part of the process for any chef worth their salt. 17. The temps were a bit chilly, but the gathering was warm as could be, as the Chefs Immersion group had a down- home dinner at the farm, courtesy of the Michigan chefs. 18. University of Michigan Executive Chef Bouakhanh “Bou” Greene, CEC, at left, stopped in to say hello. To hear more about her story, check out our re- cent Onsite with FSD podcast . 19. Meeting new people is an ingredi- ent that should be in every chef’s recipe book.
FSD QUARTERLY
Q4 2024
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PHOTOS COURTESY OF SCOTT CURTY TARA FITZPATRICK
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