A line cook at Di Alba in Los Angeles recommends cutting onions straight into ice-cold water to keep eyes from watering, which helps eliminate the tear-inducing gas.
Shaler Area School District started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, the students have been looking...
Vanderbilt created a high school “focus group” to see what future college students will want in terms of foodservice. They called up two now-seniors from the last group to get 10 of their friends...
This summer, Fairfax teamed up with a church to deliver meals to three housing projects. They brought the meals to the church, and then the church recruited volunteers to deliver the meals to the...
These mentors are the first ones we go to for input on their positions. They are the primary trainers for their positions, and are empowered to approach managers with ideas that will benefit dining...
The processing is after-hours, so it works well with the students’ schedules. The students have their ServSafe certification and are skilled with working with all the equipment, so it’s a win-win.
The goal is to present people with as accurate a picture as possible of what it would be like to be in a school foodservice operation before job opportunities are discussed and therefore help the...
