Chefs who make a difference

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

Brian Axworthy
Executive Chef, Assistant Director
Colorado Springs School District 11
Colorado Springs, Colo.

Why Brian?
According to Rick Hughes, director of food and nutrition services:

“Brian is definitely a visionary. Brian has helped us take our program from a mostly highly processed food program to now exclusively scratch-cooked or clean label items. The food tastes so much better and it’s so much better nutritionally. We focus on what are we doing to help students learn in the classroom, and Brian cares greatly about that. Brian’s responsibility is that he must create recipes and menus that taste great to kids for $1.04 per meal total food costs. Those are tall marching orders.

One of the things he’s doing this year is creating a junior chef program to involve kids around the district at some level to provide input about the food being involved in the cafeteria but also learning where food comes from and how do we cook food. He’s very excited to involve students.

Another key initiative this year was, through the USDA commodity foods, to get cut up raw chicken. Going back to cooking raw chicken in schools is pretty scary but I know that we have good food safety programs. That’s another program that Brian is instrumental in pushing forward.

Brian has done culinary boot camps for our staff. There is both time in the kitchen learning culinary techniques and he’s also got some class time when he’s walking through theories and why things are done. He doesn’t just do the heavy lifting. He teaches people how to fish, so to speak.

Brian is in charge of community outreach. He partnered with the local food bank, Care and Share. We were able to serve another 50,000 or 60,000 meals this summer because Care and Share got their food from us. Brian also is in charge of our food rescue program. We experimented with that in 10 of our sites last year. We rescued food and took that to a community center, which worked with one of our local churches to box up meals to serve those from a food pantry for no charge.” 

Pages

More From FoodService Director

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

FSD Resources