FoodService Director selects finalists for Goldies Awards

Winners to be announced Feb. 28.

The University of Massachusetts, with two entries, leads the finalists for the 2012 Goldies Awards, sponsored by FoodService Director and The Culinary Institute of America. The awards will be presented Feb. 28 at MenuDirections 2012, to be held in Charleston, S.C.

"We received a lot of high quality entries this year, from a broader cross-section of the industry than we did last year," said FSD Editor Paul King. "These finalists truly represent the best of the best, and the judges at the CIA will have a hard time choosing from among them."

In the category Going Green, the finalists are Legg Mason, Baltimore (a Restaurant Associates account); the University of Massachusetts, Amherst, and the University of Washington, Seattle. In Health & Wellness, the finalists are The College of the Holy Cross, Worcester, Mass.; the El Monte (Calif.) City School District, and the University of New Hampshire, Durham, N.H..

In Food Democracy, the finalists are the University of North Texas, Denton, Texas;  Sodexo, Gaithersburg, Md., and the University of Massachusetts, Amherst. In Focusing on the Guest, the finalists are Compass Group, Charlotte, N.C.; Yale University, New Haven, Conn.; Robert Wood Johnson University Hospital, New Brunswick, N.J., and the Orlando Health & Rehabilitation Center, Orlano, Fla.

More From FoodService Director

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources