October's People profiles

Pirate days, crab soup cook-offs and more are featured in this month's People section.

The culinary team at Riderwood, a retirement community in Silver Springs, Md., recently earned first place at the 46th annual Maryland Seafood Festival’s Crab Soup Cook-Off. The Riderwood team faced off against 16 restaurants in the cook-off, which featured the Chesapeake Bay’s famous blue crabs. The Riderwood team won first place for its entry in the Best Vegetable Crab category (People’s Choice). The team also earned second place in the Best Cream of Crab (People’s Choice) and Best Vegetable Crab (Judge’s Choice) categories. “The Maryland Seafood Festival provides the perfect venue for Team Riderwood to showcase our culinary skills in front of a statewide audience,” says Victor Cirrincione, executive chef. “For us, the Crab Soup Cook-Off has evolved into a tradition, a rite of passage for the different culinary professionals who join this competition. It’s especially rewarding to win the People’s Choice Award because hundreds of guests with different tastes agreed that our vegetable crab soup was the best.”

Pictured from left to right: Willie Wanzer (chef de cuisine), Demetreus Wills (sous chef), Derrick Gregg (chef de cuisine), Evroy Wright (chef de cuisine), Victor Cirrincione (executive chef) and Carlos Gauna (chef de cuisine).

Pages

More From FoodService Director

Menu Development
three sisters salad

“Everyone is doing Thai in college dining,” says Patrick McElroy, campus executive chef for Bon Appetit at Washington University in St. Louis. So he set out to “push the envelope” on ethnic cuisine and offer Native American dishes—a move that had support from the American Indian Student Association. But McElroy didn’t realize the challenge ahead. “I wanted to maintain the integrity and tradition of the food, but there were very few recipes,” he says. “I had to do a lot of research.” To develop the menu, he enlisted the help of chef Nephi Craig, founder of the Native American Culinary...

Managing Your Business
dancing fruit happy

When editor Jill Failla and I sat down to discuss ideas for this month’s cover story, data from FoodService Director’s sister company Technomic was the spark that lit the flame of conversation. She told me the most recent Healthy Eating Consumer Trend Report had found that consumers are more willing to order and pay more for items they think are both healthy and tasteful. My questions: OK, what does that look like in practice? How does it factor into operators’ decision-making processes? And what the heck do we call that phenomenon?

After tossing around some ideas, we had it: the...

Menu Development
chili spaghetti

Iconic local dishes like Cincinnati chili may not be entirely healthy, but they are incredibly popular. Across the country, K-12 operators are finding ways to add these foods to their lunch menus while still meeting their nutritional requirements. How are they adapting popular recipes and bringing them to schools—and is it worth it?

Cincinnati chili has been a staple of Mason City Schools lunches for as long as anyone can remember. Located just outside of Cincinnati, the school system serves its chili in two traditional ways: covering a pile of spaghetti, or atop a cheese Coney dog...

Ideas and Innovation
torch flame

There’s more than one way to open a wine bottle. When a corkscrew is nowhere to be found, David Brue—chef de cuisine and production manager for The Ohio State University Wexner Medical Center’s central production kitchen in Columbus, Ohio—reaches for his butane torch.

“I can never find a corkscrew anywhere, but for some reason, I always have a torch,” Brue says. “Heat the neck of the bottle carefully, and the cork pops right out.”

FSD Resources