Journal
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Chef Profile: Kevin, Southwest Baptist University

    Kevin Blankenship, Campus Chef at Southwest Baptist University talks about passion and culinary diversity in our latest Chef Profile.   Where does your love for food come from? As a child, I got tired of eating the same foods each day, so I taught myself how to cook and prepare a variety of meals. My…

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Beyond the Baker: Lydia Blomberg

From cookies to tiered cakes, Lydia Blomberg is constantly pushing herself to create works of art through her baking with Fresh Ideas. Lydia’s treats have been captivating the eyes and taste buds of Maryville University. Her latest project was to create a stunning succulent masterpiece complete with a variety of cactus topped cupcakes and trendy…

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Fresh Ideas Partners with CCUA for the K-12 Initiative

Fresh Ideas, Bleu Events and the Columbia Center for Urban Agriculture (CCUA) have kicked off the K-12 Initiative, a farm to table child-learning program that aims to teach Columbia Independent School students the basics in farming, growing and preparing organic foods. The Director of Dining Services Samantha Lambeth, is confident that this initiative could have a…

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Local Meat & Produce: A Growing Trend at Stephens College

The secret behind the delicious meals being served at the Stephens College Dining Hall is not just the ingredients in the food, but also, where the food comes from. Now moving to locally sourced meat and produce, Stephens Sous Chef, Zachary Wells, says that students are enjoying the dining hall experience more than ever.  …

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