Chefs who make a difference

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

Daniel Skay
Nutrition Manager/Executive Chef
Parker and Castle Rock Adventist Hospitals
Castle Rock, Colo.

Why Chef Dan?
According to Lisa Poggas, nutrition and environmental services director:

“Dan proudly mentors culinary interns from Johnson & Wales University, as well as dietetic students for foodservice management throughout the country. He takes every opportunity to share his passion for creative culinary delights through cooking demonstrations to breast cancer survivors to speaking with the guests in Manna (the hospital’s) restaurant. His excitement about his specials is palpable.

On Aug. 1, Castle Rock Adventist Hospital opened in the Denver metropolitan area. When we were asked to help design the foodservice for Castle Rock, Chef Dan definitely thought outside the box. He came up with a full-service restaurant concept to help minimize equipment and labor for cost savings. Eventually, he was able to convince the executive team that this would be a win-win concept and he would make it successful.

[The hospital’s] Manna restaurant features produce from our community and kitchen garden with meats and other products from local vendors, such as honey, goat cheese and non-alcoholic Colorado wines.

Chef Dan has developed a reputation throughout the community and Centura (the organization Parker belongs to) for offering the most sublime food. When there are board meetings for Centura, we are the destination hospital due to the caliber of the food. He continually strives to produce the most creative, flavorful and healthy dishes every day for Parker and Castle Rock Adventist Hospitals.”

More From FoodService Director

Industry News & Opinion

This semester, the East Quad dining team at the University of Michigan in Ann Arbor is taking steps to offer more authentic global cuisine , Michigan Daily reports.

The team has partnered with the Office of Student Life to start a conversation with students on how best to create and serve Middle Eastern and North African cuisine. Additionally, the university invited chefs from Japan and India to campus to help its chefs create more authentic recipes.

The school’s push for more accurate global cuisine was partially inspired by an international food event that got cancelled...

Industry News & Opinion
Madison food truck

The Madison Metropolitan School District in Madison, Wis., has partnered with a local organization to debut a food truck that will serve healthy, locally sourced lunch options for Madison high school students, according to The Capital Times .

The truck, which was donated by the Emmi Roth Cheese Co., will visit four high schools Tuesday through Friday, spending a day at each campus. Students who qualify for free or reduced-price lunch can use the food truck as they would the school cafeteria for no-cost or discounted meals.

Members of MMSD and partner organization REAP Food...

Industry News & Opinion

Identifying prospective employees may be less challenging for foodservice operators than getting would-be recruits to complete the hiring process , according to a new study of why job applicants bail.

The report shows that nearly three out of fours applicants (74%) will drop their effort to be hired if they suspect management is racist, and two out of three (62%) will flee if they learn of sexual harassment allegations. Roughly the same proportion (65%) will halt their pursuit if they encounter indications of a gender gap in pay.

About half (45%) of candidates won’t show...

Menu Development
zoodles

Here’s how two operations are spotlighting produce this season.

Oodles of zoodles

Binghamton University underscored its growing focus on plant-based options with a recent zoodle pop-up on campus. The pop-up, which served vegetable noodle bowls in vegan and vegetarian varieties, sold out of the dishes in four hours. The Binghamton, N.Y., school aims to add zoodles to its regular menu in the fall.

A buffet boost

The dining team at Miami University in Oxford, Ohio, recently re-evaluated its buffet offerings with an eye toward adding healthy options. It updated the fruit and...

FSD Resources