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

Managing Your Business
ohio state o

No, that’s not a typo: 51,759 undergraduates were enrolled at Ohio State University in the 2015-2016 academic year, making it one of the largest public universities in the country. And while not every student had a meal plan, it’s safe to say that Zia Ahmed, senior director of dining services for the Columbus, Ohio, school, is in charge of both feeding and supervising a massive number of people.

Ahmed says his No. 1 tips for handling the travel, stress and struggle for work-life balance that comes with his job are straightforward: communication and managing people’s expectations....

Managing Your Business
steam table server

Over the past five years, this column has kept me current on topics ranging from culinary techniques to HR policies to pest control. As a culinary and hospitality educator, one of the things I really value about my work with Restaurant Business , FoodService Director's sister publication, is that it broadens my knowledge base so I have more answers in the classroom.

But part of being a good professor is being smart enough to say, “I have no clue, but I know who will.” When it comes to equipment engineering, I’m lucky if I can find the “on” switch.

Fortunately, I have James...

Industry News & Opinion

HMSHost has partnered with golf tournament organizer PGA Tour to open a new PGA Tour Grill location in El Paso International Airport in El Paso, Texas.

The grill aims to promote an active lifestyle through healthy food options outside of traditional airport fare, and appeals to golf fans with flat-screen TVs dedicated to golf tournaments and related programming.

“The new PGA Tour Grill is a perfect addition to the El Paso International Airport as it brings a new and refreshing menu,” Monica Lombrana, director of aviation at El Paso International Airport, said in a statement...

Industry News & Opinion

K-12 foodservice participating in federal nutrition programs soon could fall into some extra cheese. The U.S. Department of Agriculture is set to buy 11 million pounds of cheese to raise plummeting prices, the result of a dairy glut. The acquired product will be distributed to federal nutrition programs, which might include WIC, SNAP and Child Nutrition Programs, and food banks.

The purchase falls short of a call from Congress, unions, special interest groups and commodity organizations for a $150 million buyout of dairy assets to mitigate the 35% drop in dairy revenues—a 30-year...

FSD Resources