Chefs who make a difference

These 10 chefs are influential not only in their operations but their communities as well.

Eric Cartwright
Executive Chef
Campus Dining Services
University of Missouri, Columbia

Why Eric?
According to Julaine Kiehn, director of Campus Dining:

“Eric has made a tremendous impact on our department, the Mizzou campus, the surrounding community and the industry.

Within Campus Dining Services, Eric implemented culinary training for front-line hourly staff in a variety of ways. At workshops he developed training for knife skills, taste analysis, grilling and other culinary-related topics. He also developed a four-level Culinary Development Program for food preparation staff. With the demonstration of the designated skills, hourly staff members can increase their hourly pay through this program. He teaches staff members how to prepare new items by demonstrating the preparation, having staff members see and taste the product and then allowing the staff members to make the product. Similarly, Eric has worked with our sous chefs to further develop their culinary expertise and build a team that works with the hourly staff members. The outcomes of the program have been increased quality of product and an increased level of pride of our staff, along with an improved image of Campus Dining Services.

On the campus level, Eric has helped improve the image of Campus Dining Services. We are more respected for our culinary expertise, our dining program and the quality of our food. This reputation has helped us recruit and retain students, as well as increased customer satisfaction.

Eric is also involved in the surrounding community. He assists with education activities at the high school’s career center, with the city and county agencies and in the local community. Eric worked with local farmers and organizations to purchase local products, which has improved our town/gown relationships and our image in the community.

Within the industry, Eric has networked with the professionals at the Culinary Institute of America at Greystone and Hyde Park. Eric coordinated campus activities with the California Raisin and Almond boards. Eric was fortunate to be in the first class of the Culinary Enrichment and Innovations Program (sponsored by Hormel at the CIA) and has provided input to industry publications and company representatives. He networks regularly with other chefs across the country and is active in the local ACF chapter.”

More From FoodService Director

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

FSD Resources