SNA hires new CEO

MAY 4—The School Nutrition Association has hired Frank DiPasquale as its new chief executive officer. DiPasquale is replacing Barbara Belmont, who is retiring July 31st after 18 years with SNA.

DiPasquale was the executive vice president of the National Grocers Association (NGA) where he developed the Famer Goes to Market Program, a model for the U.S. Department of Agriculture’s local and sustainable food initiative, Know Your Farmer, Know Your Food. DiPasquale also codeveloped the PBS series “Food Sense.” Prior to his 14 years with NGA, DiPasquale was the corporate director, human resources management and operational services for Kmart International Headquarters.

“SNA’s board of directors is very excited to welcome Frank DiPasquale to SNA as the organization’s new chief executive officer,” SNA president Nancy Rice said in a press release. “After a long and thorough search process, we believe Frank is exactly the right person to take the reins at SNA and guide the association as we embrace change and move forward with the important work ahead of us.”

SNA represents more than 53,000 school nutrition professionals nationwide.

 

 

More From FoodService Director

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

FSD Resources