MenuDirections 2013: Conference Download

Attendees share their favorite experiences from the event.

We asked several attendees of the 11th annual MenuDirections conference, held in March in Tampa, Fla., to share their experiences with us. Here’s what they had to say.

What was your favorite dish at the Dine-Around?

“My favorite ‘dish’ actually was the sangria at Columbia. Of course, since that doesn’t qualify as a food group I would go with their stuffed peppers. They were very good.”
—Gordon Lippe, executive chef, James A. Haley VA Hospital, Tampa, Fla.

“I enjoyed the food and atmosphere best at Columbia and I think they had a lobster croquette that I enjoyed. What I enjoyed most about the Dine-Around
was the opportunity to experience the different restaurants and Ybor City.”
—Al Caldiero, director of food & nutrition, Strong Memorial Hospital, Rochester, N.Y. 

What was the biggest takeaway from the conference?

“That Asian flavors are very applicable/useful and easily incorporated into traditional American cuisine for added flavor and variety.”
—Rich Burlingame, director of nutrition services, Great River Medical Center, West Burlington, Iowa

“That, as food professionals, we owe it to our clients, customers and the community to help educate, explore and experiment with healthier food options. It might be a long road, but it will definitely be shorter with the current excitement about and popularity of food.”
—Eric Barnachea, executive chef/general manager, Bon Appétit at Marvell, Santa Clara, Calif.

“The versatility and power of raisins. I enjoyed Dr. Painter and his talks, as well as the informal interactive atmosphere of the entire conference. Many times you can get lost at a conference and not really have a chance to engage others.”
—Al Caldiero 

What’s something you learned from a colleague at the conference?

“Most of the people I met were from opposite regions of the United States and from different sectors of the food industry. But it was nice to see that everyone had the same passion and integrity for quality work.”
—Eric Barnachea

“I was able to bring back the opportunity to partner with the app MyFitnessPal. We have already reached out to them and are looking at some form of collaboration.”
—Al Caldiero

“Personally I learned a lot about how other hospitals are doing their room service deliveries and how they are making it work.”
—Jill Hanscom, R.D., associate director, Robert Wood Johnson University Hospital, New Brunswick, N.J. 

More From FoodService Director

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK ® Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

FSD Resources