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

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources