OPERATIONS
Innovation in action: noncommercial chefs get creative in the kitchen at FSD Chefs Immersion at the University of Michigan A group of noncommercial chefs gathered at University of Michigan for FSD’s latest Chefs Immersion event this week. Over the course of three days, attendees connected with their peers, created new dishes in the kitchen and learned more about local food businesses.
By Benita Gingerella
FIRST YEAR EATS PROVIDES FRESHMEN WITH MONTHLY EVENTS CENTERED AROUND MAKING LASTING, MEMORABLE CONNECTIONS. https://youtu.be/ISuu9l9iyRs?si=lw5ZFGVKtnEMy6nO
I n mid-October, noncommercial chefs from across the country met in Ann Arbor at the University of Michigan for Foodservice Director’s latest FSD Chefs Immersion. Over the course of the three-day event, the chefs were able to connect with their peers, create new menu items and learn more about three food businesses that call Ann Arbor home. Here’s an inside look at the event.
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QUARTERLY | Q4
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