Chefs who make a difference

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

Thomas Sacksteder
Executive Chef
Gunderson healthcare
La Crosse, Wis.

Why Chef Thomas?
According to Kerry Johnson, school nutrition director for the School District of Onalaska, Wis.:

“In addition to his duties at the hospital, Chef Thomas has made numerous contributions to communities in La Crosse County. As the chef for the countywide Farm to School Program, Chef Thomas has impacted more students than I can mention. He holds student cooking classes and presentations at local elementary schools to encourage students to try new foods and consume more fruits and vegetables. This year, classes were held in West Salem, Bangor, La Crosse, Holmen and Onalaska schools, all of which have several sites and classes. His enthusiasm is contagious for staff and students alike, and he has left an impression on many to strive to eat healthier and live a better life. In addition, when the school year ended this year, students in our county went home with The Chef Thomas Bean Challenge. This is a package of beans and instructions for students to grow their own plants over the summer and come back to school in the fall with a photo, paper or any presentation about their experience. Chef Thomas is an amazing chef, community member, and mentor for children and adults in our area.”

More From FoodService Director

Industry News & Opinion
millennial employee handshake

Boy, is it ever fun being a member of the millennial generation. On the one hand, there’s a bevy of seasoned bosses and co-workers who typecast us as lazy, easily distracted, entitled upstarts who don’t value older generations’ experience. And on the other hand, there’s an economy that we entered at the exact wrong time that—while it is recovering—required us to settle for less pay and fewer benefits at the beginning of our careers, stunting our growth trajectory right from the start. (Whoops, there I go playing right into our complain-y stereotype.)

Like us or not, the millennial...

Ideas and Innovation
fidget spinner

While they may be a nuisance to parents, restaurants are finding an unexpected use for trendy fidget spinners. A chef at Houston seafood spot Reef posted a video to Instagram to show off the new technique: dripping sauce over the toy while it’s spinning on a plate to make creative designs.

Sponsored Content
ballpark stadium food trends

From Bush’s Best ® .

Whether it’s at a college or university, a minor league game or a major league game, sports stadiums offer an array of delicious foods that sports fans love. A look at what’s happening in stadiums’ food offerings spotlights a few trends that foodservice directors should keep an eye on and adapt for their own menus.

1. More pork options

According to Technomic’s MenuMonitor, powered by Ignite, instances of pork on stadium menus have increased 33% year-over-year. Going ultra-indulgent with pork is trending, too—Kauffman Stadium in Kansas City, Mo., serves...

Sponsored Content
blended burger mushrooms

From The James Beard Foundation.

Blending meat and mushrooms in burgers and other iconic foods is a major trend heralded by a number of trendsetters and publications.

As many know, this trend was started by college and university chefs and dining directors because they could create better burgers (and meatballs, tacos and meatloaf) by blending at least 25% ground mushrooms in with beef. These operators knew that “the blend” was better-tasting, better for the environment, better nutritionally and better for holding because of the juicier texture.

In return for being...

FSD Resources