In The News

Getting Fresh
National Culinary Review

Have It Your Way

At One PNC Plaza, Pittsburgh, a soup-by-design action station rotates into the cafeteria once a month and typically runs for a week. "It's more springy than heavier soups, since there's no cream base," says Dave DeCollo, general manager for Parkhurst Dining Services. "We do all our own stocks from scratch, and have beef, chicken and vegetable all at a full rolling boil."

A selection of precut proteins—including top round beef, chicken breast/thighs and extra-firm tofu—and vegetables with an emphasis on fresh local produce are set out for customers to make their own soups. There are also starch options, such as long-grain rice, noodles or dumplings, and barley.

"What impresses customers most is the freshness of the stock and other ingredients," says DeCollo, who developed the soup-by-design program a couple of years ago. "There's such a fresh aroma when the boiling stock is poured into the customer's bowl of ingredients."

The biggest challenge was getting the vegetables hot enough, but DeCollo solved the problem by dicing them slightly larger than brunoise and parcooking the mirepoix in vegetable stock.

Getting Fresh
National Culinary Review

Have It Your Way

At One PNC Plaza, Pittsburgh, a soup-by-design action station rotates into the cafeteria once a month and typically runs for a week. "It's more springy than heavier soups, since there's no cream base," says Dave DeCollo, general manager for Parkhurst Dining Services. "We do all our own stocks from scratch, and have beef, chicken and vegetable all at a full rolling boil."

A selection of precut proteins—including top round beef, chicken breast/thighs and extra-firm tofu—and vegetables with an emphasis on fresh local produce are set out for customers to make their own soups. There are also starch options, such as long-grain rice, noodles or dumplings, and barley.

"What impresses customers most is the freshness of the stock and other ingredients," says DeCollo, who developed the soup-by-design program a couple of years ago. "There's such a fresh aroma when the boiling stock is poured into the customer's bowl of ingredients."

The biggest challenge was getting the vegetables hot enough, but DeCollo solved the problem by dicing them slightly larger than brunoise and parcooking the mirepoix in vegetable stock.