Gary Crompton, Jay Silverstein win SFM Directors' Awards

Winners will be recognized at national conference next week.

Sept. 5—The Society for Foodservice Management (SFM) has announced its Directors’ Award Winners in advance of the association’s national conference, held next week in Las Vegas.

Each year the SFM Directors' Awards recognize special honorees who have gone "above and beyond" to serve the association and better the industry.

The winners of SFM’s Directors Awards are:

Richard Ysmael Distinguished Service Award: Gary Crompton, President, Aramark Business Dining

Lifetime Achievement Award: Jay Silverstein, vice president of corporate real estate and services, Credit Suisse

Community Service Award: Dan McCaffrey, account executive, Day and Nite All Service

Spirit Award: Holly Von Seggern, vice president of marketing and brand management, Whitsons Culinary Group

Leadership Award: Ira Kaplan, President, Irinox USA

The names of the recipients of the President's Award and Pacifico Award will be announced at the conference.  

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources