Will school lunchrooms be the next rock star venue for chefs?

More chefs are being hired in districts to help up the culinary ante of school food.

Dec. 16—Now that it is firmly established in our culture that cooking and being a chef are definitely hyper-cool, is there a chance that the long-unsung and often reviled school food service directors and their chefs have a chance at the kind of stardom that restaurant chefs have achieved? After all, they run the biggest restaurants in every city, sometimes serving the only meals in the day that some children receive.

Will the new, young, school food service directors become the rock stars of the 2020s, changing and leading the way we think about food? Why not? We’ve met some recently who have that effervescent star quality, that glitter in their eyes, that leads one to suspect they can accomplish just about anything they want to, and the main thing they want is to change the food that schoolchildren are offered and the way they are educated about it. How are the directors doing this? By increasing the freshness and flavors of the food they source and prepare.

More From FoodService Director

Sponsored Content

From Mondelez.

With consumers living increasingly busy, on-the-go lifestyles, operators who offer grab-and-go items are in the best position to benefit from the snacking public's eating habits. But since most people turn to different snacks throughout the day, operators need to provide diverse options to capture consumers' changing appetites. The ongoing popularity of grab-and-go items reveals trends that could help operators tailor their inventories to increase sales, especially in the workplace.

What do snackers want?

According to The Hartman Group's 2017 Out of Home...

Industry News & Opinion

Dining halls at the University of California at Los Angeles have begun serving more sustainable seafood dishes, reports the Daily Bruin, the university's student newspaper.

Officials say the change aims to provide healthier choices for students and to help the school reach its goal of sustainably sourcing at least 20% of its food by 2020. The additional seafood has been served in place of red meat, a shift that many students said they didn’t notice.

The fish is sourced from two local fisheries and follows the Monterey Bay Aquarium Seafood Watch’s guidelines for sustainable...

Industry News & Opinion

Sodexo has appointed Satya Menard as global CEO of its schools and universities segments.

Menard has been with Sodexo for 20 years, holding senior roles within the company such as CEO of benefits and rewards services for Central Europe and CEO of Central and South America for on-site services.

Most recently, Menard was CEO of service operations, a capacity in which he coordinated internal support to operations including service experts in facilities management, food, supply chain and information services and technology.

Menard will transition to the role beginning...

Sponsored Content
little caesars

From PODS ®.

Headquartered in Detroit, Michigan, Little Caesars® is the largest carryout-only pizza chain in the United States. Founded in 1959 as a single, family-owned restaurant, Little Caesars has become the third largest pizza chain in the world with stores in 23 countries and territories worldwide, including in each of the 50 U.S. states. Each day it serves more than three million pizzas to its customers.

All the equipment used by Little Caesars is supplied by Blue Line Distribution, a wholly owned subsidiary of the restaurant franchise. This includes foodservice...

FSD Resources