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

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

Ideas and Innovation
kale quinoa salad

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette; kale and quinoa salad with warm maple dressing; and leek soup with pickled cucumbers, to name a few.

Ideas and Innovation
packaged meals

While the multiple-choice questions on FoodService Director’s annual census surveys are a great way of gathering data on trends, I’ve always been rather partial to the open-ended queries. We can’t possibly think up every answer operators might have to a particular question, and it gives respondents a chance to show some personality as well. (A special nod to one cheeky operator’s not-quite-safe-for-work response to how they’re tackling shortened lunch periods—you made my day.)

So this year, for the first time since I’ve been at FoodService Director, I chose to include a very open-...

FSD Resources