Silver Plate Winners 2013: Ken Toong, University of Massachusetts

UMass director’s relentless quest for innovation has earned his program a place at the top.

Ken Toong's  enthusiasm for the industry has made him an infectious and influential presence during his 30-year career. As executive director of auxiliary services at the 28,200-student University of Massachusetts, in Amherst, Toong has built the country’s second largest dining program, based on revenue, and leads the way on the initiatives that matter: health and wellness, authentic ethnic flavors, sustainability and retail.

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From WinCup.

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Ideas and Innovation
onion slices

In an interview with Bon Appetit magazine, Sam Schiffer, line cook at Di Alba in Los Angeles, recommends cutting onions straight into ice-cold water to keep eyes from watering. Submerging the vegetable in water helps eliminate the tear-inducing gas that onions release when cut.

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