Crazy end to wild summer

Paul King travels to UMass for record-setting stir-fry attempt.

It certainly has been a crazy summer here in the Northeast. Too much rain, then not enough, and then—courtesy of Hurricane Irene—way, way too much. We’ve survived the heat, although it wasn’t as bad for us as it was for those folks in Texas and Oklahoma, and we even endured an earthquake.

Personally, the summer was more hectic than usual, as I hit six conferences and had to beg off one, the School Nutrition Association, in order to maintain my sanity. I finally got a vacation last month, which was combined with the wedding of my second-oldest son.

Yes, this summer has been one for the record books in several ways, so it’s only appropriate that I wrap it up by attending a record-setting event. This weekend I travel to the University of Massachusetts, where on Labor Day the Dining Services department will attempt to enter the Guinness Bock of Records for the world’s largest stir-fry.

Ken Toong, the executive director of Auxiliary Services at UMass, is one of the most competitive foodservice professionals I’ve met. He is always challenging his staff to be better and to do better, always to top what they did last week, last month or last year. It will be interesting to see how he pulls off this latest effort—for which, he told me earlier this summer, a giant cast iron wok was being fabricated for the event.

Celebrity chef Jet Tila will be on hand to lead the team of cooks, and I will be there to chronicle the effort in words, photos and—I hope—video. Stay tuned.

More From FoodService Director

Menu Development
sam kass peter romeo

We’ve heard it time and again—millennials are extremely conscious about what they eat. They want to know what is in their food, where it is from, how it was made and more. And, as we’re learning, Gen Zers are even more aware and information-demanding about the food they eat than their older counterparts.

Hitting those higher-quality food standards is no easy feat. But it’s becoming a must, said chef Sam Kass—known for being the White House chef for the Obamas, a senior White House policy advisor on nutrition policy while he cooked, and currently the senior food analyst for NBC News...

Sponsored Content
chicken veggies recipes

From Tyson Food Service.

With operators becoming increasingly strapped for time and labor, it’s a strain to prepare every aspect of a menu item back-of-house or keep the menu populated with a variety of options. While it doesn’t mean they have to cut corners when developing new items, operators can use more versatile items that are simple enough to apply across the menu to save on labor and cost as well as be more efficient.

With versatile proteins, operators can increase menu opportunities without kitchen complexity, and drive new customer traffic or increase the number...

Industry News & Opinion

An audit into Kennesaw State University’s dining services revealed the university accrued roughly $2 million from off-campus students paying for meal plans as part of their semester fees, according to a report by Fox 5 Atlanta .

Meal plans at the Kennesaw, Ga., university are automatically assessed to students whether they live on campus or not. The university does not refund unused meals, draining the pockets of commuter students each semester.

“I think it’s ridiculous that we pay all this tuition and then we’re here paying another big fee,” commuter student Emmanuel...

Industry News & Opinion

As part of a 10-year contract to run Eastern Michigan University’s foodservice, Chartwells will invest $5 million in the Ypsilanti, Mich., university, as well as provide it with $18 million in capital improvements, according to a report by the Detroit Free Press .

The university’s board of regents approved the contract on Tuesday, citing the new revenue as an opportunity to expand and improve campus foodservice. EMU’s website indicates the partnership will allow for more student input as well as the introduction of food trucks and improved technology.

“The primary reason...

FSD Resources