2012 IFMA SIlver Plate profiles

This year, for the first time, profiles of the 2012 non-commercial Silver Plate winners will appear online only.

This week FoodService Director celebrates the 2012 IFMA Silver Plate Award winners by profiling the five non-commercial winners—Mark Freeman, Mary Molt, Dan Henroid, Lyman Graham and Ricky Clark. Full profiles of each winner, including a first-person piece on why each one gives back to the industry, can be found in the People section of foodservicedirector.com. This is the first time that we have not run profiles of the Silver Plate winners in our magazine. Instead, we have only recapped some of their accomplishments in the April issue of the magazine.This was a very tough decision, and one that we agonized over for quite some time. It was not meant to be a slight at these honorees, some of whom I consider friends and all of whom are more than deserving of the accolades.

Two things factored into the decision. First was an issue of priorities. Our cover story this month in the magazine celebrates the winners of our second annual Goldies Awards, which we sponsor in cooperation with The Culinary Institute of America. Last year, after we announced our winners, even though we put all the videos of the winning entries online, we did nothing in print to recognize them. That, quite frankly, was a major gaffe that I was not going to repeat.

That brings us to the second factor: space. We have always held the Silver Plate winners in high regard, and full-blown profiles of them is one way we can demonstrate that. Over the years, most magazines have decreased in size, the space available to be given over to features such as the Silver Plate profiles has shrunk.

This year, if we were to give our own award winners their due, we could not sacrifice pages to properly honor the Silver Plate awardees. Because I am a print-first guy, that made me sad. I miss the “old days” when we could tell people’s life stories and glamorize them with a fun portrait shot. (Our photos of Kris Schroeder standing in a 100-gallon kettle at Swedish Medical Center, and Shawn LaPean posing barefoot in a fountain at Cal Berkeley are classic examples.)

But, after further reflection, I realized that this space issue actually has a silver lining. We are not “banishing” our Silver Platers to the nether regions of the Internet. Instead, we are giving them a glorious new platform, one that allows us to tell their histories in a more expansive way. Once I realized that, I actually began to look forward to writing my profiles, and I’m sure Becky Schilling and Lindsey Ramsey did too. We hope you enjoy reading them.

So, don’t think we’re treating the Silver Plate Class of 2012 with any less reverence than we did their predecessors. Instead, we hope you embrace the fact that both the Silver Plate and Goldies Awards winners are getting star treatment in two media. 

More From FoodService Director

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

FSD Resources