Silver Plate Winners 2013: Julia Bauscher, Jefferson County Public Schools

A central kitchen, reducing sodium and increasing fresh produce highlight this director's 19-year tenure.

Bauscher and Thornton (middle two) at the White House's Chefs Move To Schools celebration.

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gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

Menu Development
veggie burger

At the end of dinner service at Connecticut College in New London, Conn., it once was commonplace to see dried-out veggie burgers left over at the grill station. David Perkins, head chef at the 2,000-student college, blamed it on the frozen product he was sourcing, and set to work creating a from-scratch version that was vegan and gluten-free. The challenge: to use existing labor and cook the burgers fresh at each shift. He came up with a winning recipe through trial and error, picking up tips on cooking with plant-based ingredients through a one-day workshop developed by the college in...

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