IFMA announces 2013 Silver Plate Winners

Winners include two former FSDs of the Month.

Feb. 28—The International Foodservice Manufacturers Association (IFMA) has announced the recipients of the 2013 Silver Plate Awards, which recognizes excellence in eight segments of foodservice operations. One of the winners will be named the 2013 IFMA Gold Plate Award winner at the 59th Annual Gold & Silver Plate Celebration, which will be held May 20 in Chicago.

The four winners in the non-commercial segment are:

Business & Industry/Foodservice Management: Jay Silverstein, vice president of conference and dining services, Credit Suisse, New York

Colleges & Universities: Ken Toong, executive director of auxiliary enterprises, University of Massachusetts, Amherst, Mass.

Elementary & Secondary Schools: Julia Bauscher, director of school and community nutrition services, Jefferson County Public Schools, Louisville, Ky.

Healthcare: Angelo Mojica, director of nutrition and services/associate professor, UNC Hospitals/UNC Gillings School of Global Health, Chapel Hill, N.C.

Both Toong and Moijica are former FSDs of the Month, and Toong was named FSD of the Year for 2008. The other four winners of the Silver Plate are:

Independent Restaurants/Multi-Concept: John Metz, CEO, executive chef and co-founder, Sterling Hospitality

Chain Full Service/Multi-Concept: Harald Herrmann, president and CEO, Yard House

Chain Limited Service: Don Fox, CEO, Firehouse Subs

Hotels & Lodging: James Purdum, general manager of hospitality services, Penn State University

“We are honored to announce this year’s class of Silver Plate recipients,” Larry Oberkfell, president and CEO of IFMA, said in a press release. “The awards allow us to pay tribute to these outstanding individuals whose contributions advance their individual segments and the foodservice industry as a whole.”

The winners are chosen by a jury, including national trade press editors, foodservice experts, past award winners and the chairperson of the International Gold & Silver Plate Society.

Look for full coverage of the 2013 Silver Plate winners in FoodService Director's May 2013 issue. 

More From FoodService Director

Industry News & Opinion

Students and union representatives are petitioning Eastern Michigan University’s plan to outsource its foodservice operations, calling for the school to delay such a move to allow for further discussion with stakeholders, MLive reports .

EMU last week announced a tentative agreement to hand over its residential, catering and retail foodservices to Chartwells, a deal the university’s interim president avered would enable the school to expand and upgrade its eateries while maintaining high food quality, MLive says.

Opponents of the plan say they are concerned about what they...

Sponsored Content
whole grain pasta foodservice menu

From Barilla.

With younger consumers eager to explore new flavors and better-for-you options, whole-grain pasta is winning greater acceptance in American diets.

As more and more college and university students seek out whole grains in their meals, dishes featuring whole grains are on-deck to become menu mainstays.

At the University of Iowa, whole-grain foods have won general acceptance, says Barry Greenberg, executive chef for university dining. Two marketplace dining facilities on campus offer whole-grain pasta as a regular option and incorporate it into baked...

Managing Your Business
woman awake

Summer is no idle time for foodservice directors working at colleges and universities: They’re planning for the futures of their programs. Operators in FoodService Director magazine’s 2016 College and University Census reported an average 16,000-plus students at their schools. During a recent summit FSD hosted with a dozen C&U operators, the people behind some of the nation’s top programs told us what’s keeping them up at night. (FSD is sharing their thoughts anonymously to allow their answers to remain as candid as possible.)

More mouths to feed, but not more resources

At a...

Menu Development
cia menus of change

The Menus of Change initiative aims to do nothing less than change the way the world eats. A collaboration of the Culinary Institute of America and Harvard University’s T.H. Chan School, the program sets out broad principles and ambitious goals that require fundamental changes in foodservice, agriculture, health policy, food processing and even what happens at the family dinner table.

But the means of achieving those lofty ends are often small advances and tweaks to the collective mindset, as the CIA’s annual conference on the initiative reminded attendees this week.

Here...

FSD Resources