Last Words from MenuDirections 2012

Not all the flavor and spice was in the food.

By 
Peter Romeo, Director of Digital Content

Much was said at MenuDirections about spices jazzing up a dish. The same can be said for conferences, as this sampler of flavorful quotes attests. Here they are, delivered without any adulteration:

I’d make mud pies and put the spearmint on top.—Registered dietician Marilyn Mills of Elliott Health System,  on her earliest work with herbs.

My husband loves dill. If we’d had another kid, we would have named him Dill.—Mills

Why menu seafood? One billion people can’t be wrong.—Chef Nick Pajor, on how many people on the globe eat it regularly

I’ve seen some pretty sexy cod out there.—Pajor, on putting pizzazz into the familiar fish

The difference between you being healthy and not being healthy is a teaspoon—a teaspoon—of Omega-3 fatty acids. But we don’t get it.—Dr. James Painter, chair of School of Family & Consumer Sciences, Eastern Illinois University

My problem with eating sardines is, they’re looking at you.—Painter

[With tacos:] The glory is in the sauce.—Chef Andrew Hunter

[On Mardi Gras in New Orleans:] There’s an inverse relationship on beads and upper torso clothing.--Painter

Keywords: 
menu development
By Peter Romeo, Director of Digital Content
View More Articles By Peter Romeo

More From FoodService Director

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources