Chefs’ role grows in senior living
As “scoop and serve” models of the past are making way for restaurant-style dining services in senior living, providers are taking note of their hiring practices—which today involve recruitment of experienced chefs who, more often than not, do not have backgrounds in senior living.
Redskins convert space into cafeteria to serve healthier options
Over the last 13 months, the Redskins have changed the diets of many players by converting the basketball and racquetball courts in the Redskins Park basement into a made-to-order, healthy-options eating establishment.
We collaborated with our sustainable dining interns to create a Basic Cooking Techniques cooking class certification, which ranged from knife skills to sanitation to soups, sauces and proteins. Certification was offered to students who completed all three classes. An additional focus of the class was sourcing and working with local and seasonal foods. It was truly a sustainable life lesson.