Chefs who make a difference

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

By Paul King, Editorial Director

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