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College dining trending: Chartwells launches BBQ concept; chef proves New Orleans cuisine can be plant-forward
Food Management Staff
August 19, 2021
5 Slides
In this month’s recap of the Top 5 most popular C&U Food Management articles, Chartwells launches BBQ concept featuring food truck and smoker ranked as the week’s top story. University of Pittsburgh’s Pitt Eats and Chartwells Higher Education have debuted their new Smokeland BBQ concept complete with a customized food truck and featuring local beef and pork slowly cooked on an 18-foot Pitt Smoker. Among other stories in this week’s gallery:
Dillard University chef proves New Orleans cuisine can be plant-forward; and
Vanderbilt University’s Allergy Program Goes Above and Beyond.
In other news, Regis College Aramark chef takes duck from old-school stuffiness to bulgogi spiciness in award-winning bowl. Often seen in chef competitions and fancier events, Executive Chef Michael McCutcheon rethinks duck as a component in a trendy bulgogi bowl that won an Aramark cooking competition and went on to become a chef’s special and a trendy pop-up.
Click through the gallery to see other trending stories in the C&U segment.
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