Chefs who make a difference

FoodService Director is searching for the most influential chefs in non-commercial foodservice, and we need your help.

As many operators well know, professionally trained chefs are having an increasingly positive effect on the quality of foodservice in the non-commercial segments. For example, in schools chefs are helping operators make meals healthier in order to meet new USDA regulations. In hospitals, they elevate the quality of both patient and cafeteria meals, enhancing room service programs and retail operations alike.

In our June issue, we will celebrate the executive chef, exploring what draws chefs to non-commercial foodservice, what they bring to the table and what the future might hold for culinary talent in our marketplace. As part of this recognition, we'd like to enlist your help.

We'd like you to tell us who you believe are the chefs having the biggest impact on foodservice in their market segments, or on non-commercial foodservice in general. We will gather the information and use it to compile a list of the most influential chefs in the business.

We're asking that you submit to us a name and a brief description—no more than 300 words—of why you believe he or she is making a difference in non-commercial foodservice. The chefs must be currently working for, or with, a school, college, hospital, long-term care center, senior living center, corporate dining unit, contract management company or military operation. In addition, their contributions should stretch beyond the boundaries of their own operations.

Please submit your nominations to us at pking@cspnet.com. Nomination deadline is July 31. We look forward to your suggestions.

Keywords: 
chefs

More From FoodService Director

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources