FSD Quarterly | Q2 2026

COLLEGES & UNIVERSITIES

T his week, FoodService Director held its 2026 Big Ten Conference Chefs Immersion at the University of Illinois Urbana- Champaign. One of the highlights of the event is the Culinary Exchange, where the chefs split up into teams and prepare dishes using products from the event’s culinary sponsors, Custom Culinary, Irresistible Food Group, J.T.M. Food Group, Mountaire Farms, Simplot and 50CUT, and pantry sponsors, Rastelli’s, Hormel Foods, and Lactalis. This year, the chefs took inspiration from around the world during each of the Culinary Exchange’s six rounds. Here are six globally inspired dishes that came out of the exchange. 6 globally inspired dishes that came out of FSD’s 2026 Big Ten Conference Chefs Immersion During the Culinary Exchange portion of the event, the chefs split up into teams and prepared a variety of global dishes using products from the event’s sponsors. BY BENITA GINGERELLA

MURGH MALAI TIKKA During the first round, the Yellow Team, made up of Chef Eliot Norris from the University of Washington, Chef Byron Scott from the University of Maryland and Chef Bryan Latz from Michigan State University, prepared Murgh Malai tikka, an Indian appetizer that features marinated chicken. The chicken was rubbed with fresh ginger, garlic and chilies and then marinated in yogurt, lemon juice, turmeric, cumin. It was cooked on a flat top and then served with garlic naan, sliced red onion, lime, a little bit of herbs. KOREAN FRIED CORN DOG The Purple Team (Chef Justin Anderson from the University of Minnesota and Chef Edward Rodriguez from the University of Southern California) took inspiration from Korean street food and prepared Korean Fried Corn Dog during the second round. The dish featured a spam dog rolled in bread crumbs, fried and then topped with cheddar cheese kimchi, ketchup, a drizzle of mustard and jalapeno.

BIRRIA SMASHED TACO Later on in the day, the Orange Team, made up of Chef Aaron Davis from Purdue University and Chef Michael Graham from the University of Iowa, decided to prepare Birria Smashed Tacos. The tacos featured an Italian sausage base topped with fresh cabbage, cilantro, cumin slaw and salty goat cheese. Birria broth was served on the side for dipping.

QUARTERLY | Q2