The Best...

Guest chef event we’ve done
The most memorable were with the chef from Piccola Italia Ristorante and the chef from Shorty’s Mexican Roadhouse. The chefs worked closely with our chef so that we could duplicate and add their recipes to our program.  A lot of the other chefs were more interested in getting free advertising for their restaurants and not did divulge their recipes.
—Joe Stanislaw, director of food and nutrition, Elliot Hospital, Manchester, N.H.

Social media program I’ve seen
The use of Twitter for food trucks. We are working on a mobile food cart, which would sell food to staff and visitors on patient care units. I’m looking to possibly use Twitter to do the same thing within the hospital to let people know about the cart.
—Dan Henroid, director of nutrition and food services, UCSF Medical Center, San Francisco

Place I’ve gone for menu inspiration
Starbucks Coffee stores. We serve their coffee on our campus and coming from the Northwest, it almost feels like family since Starbucks is in our own backyard. I also feel they get it in terms of how coffee is supposed to happen. We often borrow their ideas and mirror our service at our espresso kiosks after their stores.
—Mark Eggleston, director of hospitality services, Overlake Hospital Medical Center, Bellevue, Wash.

Use of “stealth health:” We purchase tons of local produce every year and make breakfast breads. Students might see the small colored specks but likely don’t know they are eating shredded zucchini and carrots.
—Doug Davis, director of food service, Burlington Schools, Burlington, Vt.

Motivational book I’ve ever read
“Wooden: A Lifetime of Observations and Reflections On and Off the Court” by coach John Wooden and Steve Jamison. You don’t have to be a sports fan to appreciate the motivational leadership style of coach Wooden. I found his simple and direct observations inspiring. One of my favorite quotes from the book is, “Leaders are interested in finding the best way, rather than having it their own way.”
—Pat Farris, foodservice director, St. Tammany Parish School District, Covington, La.

Advice I ever received from a chef
When he was the executive chef here, Denis Ellis told me, “You train seals and teach people,” meaning people need to understand the reasons why we ask for a certain procedure to be followed. They need to understand the root of things so that they can repeat the practice in any appropriate situation.
—David Prentkowski, director of foodservice, University of Notre Dame, notre dame, ind.

Food truck concept I’ve experienced
I like The Grilled Cheese Truck in Los Angeles. They took a comfort food like grilled cheese and then classed it up with some really interesting combinations.
—Rick Johnson, assistant vice president of housing and dining, Duke University, Durham, N.C.

Way to relieve stress while on the job
Eat, or should I say “taste test.”
—Rich Burlingame, director of nutrition services, Great River Medical Center, Burlington, Iowa

Customer interaction event we’ve done
I do cooking and carving demonstrations to keep residents entertained at special events. Almost all community events at Rice Estates requires food and drink of some sort. This gives me a chance to cook or entertain right in front of my customer base. I have made bananas Foster, cherries jubilee, crêpes suzette, and shrimp and grits for them. Their favorite is the build-your-own omelet. I also like to do carving demos. At this past year’s Autumn Festival, I carved a jack-o’-lantern topiary for them, which stayed on display for a few days in the lobby.
—Rich Schmitt, director of food services, Rice Home Estates, Columbia, S.C.

More From FoodService Director

Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

Ideas and Innovation
borscht bowl

We do a monthly Meal In The Life, where residents of different cultures serve as our ambassadors and help coordinate the program. A couple of months ago it was Russia. We had a Russian-themed menu and a resident ambassador who got to wear a button and talk about the culture. We do an hors d’oeuvres session and a food demo, followed by a full-blown meal the next day in our dining room. The servers wear something special, and we have special music.

FSD Resources