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All News tagged "Culinary Arts"

photo credit, U.S. Department of Agriculture.

Will People Eat Relish Made from ‘Waste’ Ingredients? Drexel Study Finds They May Even Prefer It
 

A new Drexel University study found strong potential for consumer acceptance of a new category of foods created from discarded ingredients.

food waste

Training the Next Generation of Chefs and Culinary Professionals to Reduce Food Waste

When the James Beard Foundation (JBF), with support from The Rockefeller Foundation, sought out culinary instructors and professors to help design and implement a curriculum to inspire a new generation of chefs and culinary professionals to substantially reduce food waste, Drexel’s Center for Food & Hospitality stepped up to the plate.

A dish from the Food Lab's food-waste training.

Drexel University Food Lab Gathers Chefs to Fight Food Waste

In collaboration with the James Beard Foundation, Drexel’s Food Lab brought together some of the best food minds in the city for a day of training to minimize waste, including a series of student-created dishes incorporating the theme.
Chef Michael Solomonov, Photo credit:Rachel Wisniewski

Drexel’s 2017 Philly Chef Conference Turns Lens to National Restaurant Industry Stage

The role of a chef is always expanding. National food issues and trends are transforming how America eats and drinks. On March 5 – 6, the 2017 Philly Chef Conference will bring together the big names and rising stars in the Philadelphia-area restaurant scene for a food-focused, academic- and career-minded series of discussions—from developing and retaining talent in the kitchen to restaurant analytics and the current state of food law—in hopes of preparing chefs to face these ever-evolving set of challenges. 
Saint Lucifer Jalapeno Spice

Drexel’s Food Lab Gets Spicy with New Collaboration

 

St. Lucifer Foods Co. LLC. headed by two Philadelphia-based culinary entrepreneurs, created their company’s first spice blend with a broad goal to make anything it seasoned, taste better. Creators Ted Ebert and Tom Hewell aimed to portray ‘The Glory of Hot’ – and their masterful blend of garlic, salt, vinegar and fiery habanero peppers, achieved just that. But, as a single spice blend, getting adequate space on the grocery shelves became a problem. To build out their spice family, they turned to students in The Drexel Food Lab and Drexel University’s Center for Hospitality and Sport Management to turn up the imagination, testing and creation process of their second spice blend.

A green bean casserole made with fried onions and sprinkled cheese. Photo courtesy Flickr user Phil King.

The Drexel History Behind a Beloved Thanksgiving Side Dish

The green bean casserole is a staple on Thanksgiving tables across the country, thanks to an enterprising Drexel alumna.
Tom Kha Soup

Study Shows Mismatched Cuisine Could Make Your Meal More Enjoyable

Ordering an Italian main course? According to a Drexel University food science researcher, if you want to be certain you’ll enjoy your meal, you should probably get the spring rolls to start.

Eat a Better, Blended Burger to Support the Drexel Food Lab

Get your hands on an exclusive Drexel burger created for the James Beard Foundation’s Blended Burger Project.
Food Lab Manager and 2015 Culinary Arts alumna Ally Zeitz prepares foccacia and butterbean salad.

Cooking for Your Life With the Drexel Food Lab

These pictures come close to doing justice to the amazing dinner that celebrated the Drexel University Food Lab partnership with cancer-fighting nonprofit Cook for Your Life.
"The City of Butter-ly Love," designed by Drexel student Emily Lloyd, will be featured on the University City Shake Shack menu in July.

Student's ‘City of Butter-ly Love’ Ice Cream Dish Wins Shake Shack Contest

After months of trials and tests, a blended frozen custard designed by a culinary arts student will be featured on the menu of the University City Shake Shack in July.
Dana Bloom, a culinary arts and hospitality management senior, sprinkles toppings on her "Banana Boathouse Row" concrete.

Drexel Students Mix a Better Concrete in Shake Shack Contest

Drexel students created frozen treats to be featured on the menu at Shake Shack’s University City location. The top three finalists were announced in a special culinary contest this month.
A bowl of red shredded beets, next to dirty whole beets on a blue table.

There’s More Than Beets the Eye at the Drexel Food Lab

The Drexel Food Lab is a self-supporting research group that is part of the Center for Hospitality and Sport Management, developing recipes for a variety of industry clients and good food causes. They recently worked with Love Beets, to see what could be rendered out of the red root.