"What's Your Hometown Specialty" video contest winners

The contest was part of a Chartwells culinary program called Simply Good, which promotes healthy meal choices and educates students on nutritional benefits.

RYE BROOK, N.Y.—Chartwells School Dining Services, in partnership with celebrity chef, Jet Tila, today announced the winners of the "What's Your Hometown Specialty" video contest that was implemented in school cafeteria's across the nation at the start of the 2013-'14 school year.  Tori Mason and Kierra Clark at Warren Central High School in Indianapolis, Indiana; Gabriela Martinez at Union City High School in Union City, New Jersey; John Silvia at Bridgewater Middle School in Bridgewater, Massachusetts and Bria Pascua at Sandalwood High School in Jacksonville, Florida, will each receive a special visit from Chef Tila in March and April where they will demonstrate the winning recipes and videos to their peers, live from the school cafeteria's.

The Chartwells School Dining Services' "What's Your Hometown Specialty" video contest was part of a company-wide culinary program called Simply Good that promotes healthier meal options and educates students about the nutritional benefits of fruits, vegetables, whole grains and lean proteins.  For this contest, Chartwells partnered with Chef Tila to encourage students to pick their favorite hometown or region-specific recipe and create a five-minute cooking show that demonstrated the nutritional ingredients and the preparation process.

More From FoodService Director

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources