St. Jude’s FSD makes James Beard history

In May, Miles McMath, director of culinary operations at St. Jude Children’s Research Hospital, in Memphis, Tenn., made history when he became the first hospital chef to cook at the famous James Beard House, in New York. McMath was part of a contingent of chefs that brought Made In Memphis to James Beard.

“It wasn’t until we got to the James Beard House that they confirmed that I was the first hospital chef. I had always wanted to cook [there] and knowing that we were the first hospital was such an honor,” McMath says.

The team of eight chefs prepared a six-course meal, along with a variety of hors d’oeuvres. McMath prepared Creole Bronzed Lemon Fish with Butterbean Farrotto and Sauce Ravigote, topped with Fried Soft-shell Crawfish. His hors d’ouevres contribution was Boudin Beignets, the iconic New Orleans doughnut stuffed with a Boudin cheese mixture and sprinkled with powdered sugar.

McMath added that he wants to use his involvement at the James Beard House to promote his department’s commitment to sustainability. “I think this puts more momentum behind us to get our message out about the importance of sustainability,” he says. “It also has helped open some doors and relationships that will help us down the road.”

More From FoodService Director

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources