MenuDirections 2012: Cooking With Herbs

The speakers for this culinary workshop honed their presentation skills teaching healthy cooking classes to Manchester, N.H., residents.

Stanislaw and Mills teaching a Cook Better, Live Better class.

As part of the Culinary Workshop series “Cooking Healthy,” at MenuDirections 2012, Marilyn Mills, R.D., and Joe Stanislaw will present on the topic “Cooking with Herbs.” The two were a natural fit for this workshop because they have conducted similar classes for residents in the Manchester, N.H., area.

Stanislaw, who until last month was the foodservice director at 296-bed Elliot Hospital, and Mills, a clinical dietitian at Elliot, created the “Cook Better, Live Better” series in 2006 in response to a request from a group of local senior citizens. (Stanislaw, a member of the FoodService Director advisory board, is now the corporate director of dining services for Whittier Health in Massachusetts.)

“The seniors wanted to know if we could put together a class where we could teach them to cook healthy meals in single portions,” Stanislaw says. He and Mills got together with Steve Ward, Elliot’s executive chef, to develop a series of three classes. Students pay $15 for the series.

“This is a culinary/nutrition class for the community in order to show how scratch cooking can be fun and healthy,” Stanislaw adds. “It can be modified to fit any demographic group or need. We have brought the program to middle schools, the high school, hospital staff and senior.”

The first class consists of a discussion about food, nutrition and portion sizing. The second class involves a tour of a local supermarket, during which the students learn to shop for items based on a proposed menu. In the third session, Elliot foodservice staff prepare menu items for the class so they can taste them and see how they were prepared.

“We had a lot of fun with it,” says Stanislaw. “There is a lot of joy from watching people learn about fresh food. When they see what we are doing they realize that they can do it too.”

Marilyn Mills says it was easy to adapt the Elliot presentation for MenuDirections because “cooking with herbs is an important element of making meals healthier.”

MenuDirections 2012 takes place Feb. 26-28 at the Charleston Marriott, Charleston, S.C. Cooking With Herbs will be staged twice Tuesday morning of the conference, in conjunction with Seafood on the Menu and Making Gluten Free Healthy.

More From FoodService Director

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
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.

FSD Resources