Chefs who make a difference

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

Tom Sewell
Executive Chef, Sodexo
Florida Blue, Jacksonville

Why Chef Tom?
According to Damian Monticello, corporate hospitality services manager for Florida Blue:

“Chef Tom uses his culinary expertise to continually give back to his community through service and education. His tireless work ethic is contagious, and many of those who work alongside him have been inspired to give of themselves as well. He truly does not understand the word ‘no’ and gives freely of his time and passion any chance he can. 

For example, each year Chef Tom volunteers his time in conjunction with the Legal Affairs Department of Florida Blue for a day of service at Pine Castle (an agency that serves adults with developmental disabilities through a continuum of services tailored to address needs and lead to greater self-sufficiency, as well as increased quality of life and meaningful inclusion in the community). Chef Tom singlehandedly prepares a full barbecue lunch for over 350 people on that day. He spends the morning on the grill at Pine Castle cooking up hamburgers and hot dogs as well as interacting with all of the residents. 

In conjunction with Florida Blue, Chef Tom participated in a Fathers that Cook fundraiser aimed at encouraging and celebrating fathers that were active participants in their family’s lives. 

Chef Tom works with all of the Employee Resource Groups at Florida Blue to put together a Chef Demo series in conjunction with the various Heritage Month celebrations. The Chef Demos are an opportunity for Chef Tom to take a menu staple of a particular culture and teach people simple ways to make adjustments and prepare it in a more nutrient dense and healthy way. These Chef Demos are a huge hit and allow our customers a chance to interact with Chef Tom in a classroom-type setting and pick his brain on all things culinary.”

More From FoodService Director

Industry News & Opinion

A new law in Washington will expand Breakfast After the Bell programs throughout the state, the Daily Fly reports.

Signed into law on Wednesday by Gov. Jay Inslee, HB 1508 requires that schools in which at least 70% of students qualify for free or reduced-price meals offer Breakfast After the Bell by the time the 2019-2020 school year begins.

The food offered at breakfast must meet federal nutrition standards and can’t be made up of more than 25% added sugar. Schools must also give preference to food that is fresh and grown in the state.

The breakfast period can...

Industry News & Opinion

The University of Southern California in Los Angeles will begin offering fresh kosher meals three times a week at its USC Village Dining Hall, the Daily Trojan reports.

The meals will be delivered to the dining hall every Tuesday, Wednesday and Thursday evening by a local kosher butcher beginning March 20. The butcher will also deliver sandwiches, salads and other kosher items to a marketplace on campus.

Around 15 Orthodox students who are on meal plans will be able to enjoy the meals, according to the Daily Trojan. Students can receive their meals at the cashier’s desk in...

Sponsored Content
fish tacos

From High Liner Foods.

Younger consumers are driving an increased focus on sustainability, and more consumers overall are demanding a wider variety of seafood on menus. With shifting interest in seafood, operators need to be familiar with the seafood consumer—who they are, what they’re looking for and when they eat it—to more effectively boost interest in seafood dishes.

Understand consumer habits

Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report finds that 65% of consumers eat seafood at least occasionally (once every 90 days or more), either as an...

Industry News & Opinion

The Missouri House of Representatives has initially approved a bill that would enable students with dietary issues to forgo mandatory meal plans at public colleges and universities, U.S. News reports.

Approved Tuesday, the bill would grant students with medical documentation of food sensitivities, food allergies or medical dietary issues the right to opt out of meal plans.

Supporters of the bill say it will allow students to not have to pay for food they can’t safely eat, while opponents say that the bill will negatively impact schools financially. According to legislative...

FSD Resources