FCSI PROJECT SHOWCASE: The Art of Culinary Spaces

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THE ART OF CULINARY SPACES

In each episode of the podcast, we'll sit down with passionate and talented foodservice consultants who are the unsung heroes behind some of the most remarkable kitchen spaces in the hospitality industry. These experts possess an unparalleled ability to blend art and science, ensuring that kitchens not only function seamlessly but also inspire and elevate the culinary experience.

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EPISODES

EPISODE 01: Eli Huff

In this premiere episode of "FCSI Project Showcase: The Art of Culinary Spaces," Eli Huff, the owner of Salt Food Group shares how his team and Langston University transformed their dining program with a stunning $8.7 million renovation. Despite challenges like changing foodservice providers mid-project, Huff's passion and innovative design led to a revolutionary campus dining experience.

The project includes a variety of new features like an updated kitchen, seven diverse food concepts, an e-gaming center, a nonalcoholic sports bar, and more. Discover how this project, deeply personal to Huff as an Oklahoma State University alum, reshaped Langston University's dining landscape, offering an engaging and modern space for students. From concept development to execution, witness the transformation of an ordinary dining facility into an extraordinary culinary haven.

EPISODE 02: Phil Landgraf

At Sonoma Raceway, a significant advancement in event expansion unfolded with the unveiling of a cutting-edge kitchen facility. Balancing the intricacies of diverse foodservice events was key, leading to the creation of a meticulously crafted kitchen designed by Phillip Landgraf, FCSI, Principal at Ricca Design Studios. This multipurpose culinary hub not only met the essential needs of raceway crowds but also seamlessly transitioned to cater to upscale private events.

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