Yale’s Rafi Taherian named FSD of the Year

Taherian won for his focus on culinary excellence.

CHARLOTTE—Rafi Taherian, executive director of Yale Dining at Yale University, in New Haven, Conn., was named FoodService Director's FSD of the Year for 2013. Taherian was honored at the 2014 MenuDirections conference in Charlotte, N.C.

"I am very humbled, very, very grateful; I am very proud of just being named FoodService Director's FSD of the Month for the month of February," Taherian said. "Obviously, this was an extra bonus I was not expecting. I can only be even further proud I am one of this group. This industry is all about excellence. What I know and what I've learned is from the people in this room. We don’t get credit for what we do—we stand on other people's shoulders." 

Taherian was selected by a panel of FoodService Director editors, the FSD advisory board and the FSDs of the Month from 2012.

Some of Taherian’s accomplishments at Yale include:

  • Managing the transition of Yale Dining from a contracted account to a self-operated program
  • Recruiting top talent, part of a commitment to excellence in service and food quality
  • Refocusing the program on culinary by bringing in a certified master chef to elevate the quality and variety of menus
  • Opening new locations in unconventional spaces to control costs and increase revenue

Read more about Taherian’s accomplishments here

More From FoodService Director

Industry News & Opinion

Students and union representatives are petitioning Eastern Michigan University’s plan to outsource its foodservice operations, calling for the school to delay such a move to allow for further discussion with stakeholders, MLive reports .

EMU last week announced a tentative agreement to hand over its residential, catering and retail foodservices to Chartwells, a deal the university’s interim president avered would enable the school to expand and upgrade its eateries while maintaining high food quality, MLive says.

Opponents of the plan say they are concerned about what they...

Sponsored Content
whole grain pasta foodservice menu

From Barilla.

With younger consumers eager to explore new flavors and better-for-you options, whole-grain pasta is winning greater acceptance in American diets.

As more and more college and university students seek out whole grains in their meals, dishes featuring whole grains are on-deck to become menu mainstays.

At the University of Iowa, whole-grain foods have won general acceptance, says Barry Greenberg, executive chef for university dining. Two marketplace dining facilities on campus offer whole-grain pasta as a regular option and incorporate it into baked...

Managing Your Business
woman awake

Summer is no idle time for foodservice directors working at colleges and universities: They’re planning for the futures of their programs. Operators in FoodService Director magazine’s 2016 College and University Census reported an average 16,000-plus students at their schools. During a recent summit FSD hosted with a dozen C&U operators, the people behind some of the nation’s top programs told us what’s keeping them up at night. (FSD is sharing their thoughts anonymously to allow their answers to remain as candid as possible.)

More mouths to feed, but not more resources

At a...

Menu Development
cia menus of change

The Menus of Change initiative aims to do nothing less than change the way the world eats. A collaboration of the Culinary Institute of America and Harvard University’s T.H. Chan School, the program sets out broad principles and ambitious goals that require fundamental changes in foodservice, agriculture, health policy, food processing and even what happens at the family dinner table.

But the means of achieving those lofty ends are often small advances and tweaks to the collective mindset, as the CIA’s annual conference on the initiative reminded attendees this week.

Here...

FSD Resources