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ONSITE WITH FSD PODCAST
ONSITE WITH FSD IS YOUR ONE-STOP PODCAST GATHERING PLACE FOR PEOPLE-FOCUSED INTERVIEWS WITH LEADING MINDS IN THE ONSITE FOODSERVICE INDUSTRY.
UNIVERSITY OF MICHIGAN CHEF’S WINNING ATTITUDE IS HER SUPER POWER NEW EPISODE On this episode of the Onsite with FSD podcast, University of Michigan Exec- utive Chef Bouakhanh “Bou” Greene, CEC, talks about her recent win at NA- CUFS (National Association of College & University Food Services) National Culinary Challenge. She has a few strategies and tactics for cooking in front of American Culi- nary Federation judges, from mise en place to confident mindset. As a work- ing mom, a woman chef and a Laotian, Greene is psyched to represent those communities, and her drive to lift oth- ers up as she succeeds is totally inspir- ing. Her ideas for flavors and how she comes up with recipes are really fun to get into, and her casual, everyday food is just as exciting as the dish that won second place gold at NACUFS: Pan-seared branzino with Laotian fish essence, shrimp crispy balls, bulgur, mung bean, crushed peanut and savoy cabbage wrap, topped with tiger sauce.
AUGUST 8 • ONSITE WITH FSD 38 MINUTES
FSD QUARTERLY
Q3 2024
54
PHOTO COURTESY OF CIERRA BRECKNER, MICHIGAN DINING
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