October's People profiles

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

What was the best team-building activity you’ve done recently with your staff?  

This summer we hosted a “Chopped” style cooking competition for our chefs. We hosted the event at the Columbus Culinary Institute (CCI). During round one, the chef contestants had one hour to complete their plate using mystery basket ingredients. The plates were judged by the CCI culinary instructors. The top two finalists from the first round (there were two weeks of round one competition) advanced to the finals. During the finals, the four chef contestants were given 90 minutes to complete their plates, which were judged using official ACF rules. The energy, passion and creativity of our staff was on display!
—Julie Jones, foodservice director, Ohio State University Medical Center, Columbus 

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An audit into Kennesaw State University’s dining services revealed the university accrued roughly $2 million from off-campus students paying for meal plans as part of their semester fees, according to a report by Fox 5 Atlanta .

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As part of a 10-year contract to run Eastern Michigan University’s foodservice, Chartwells will invest $5 million in the Ypsilanti, Mich., university, as well as provide it with $18 million in capital improvements, according to a report by the Detroit Free Press .

The university’s board of regents approved the contract on Tuesday, citing the new revenue as an opportunity to expand and improve campus foodservice. EMU’s website indicates the partnership will allow for more student input as well as the introduction of food trucks and improved technology.

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