The passing of Jacques Bloch

Gold Plate hospital foodservice legend dies.

I received some sad news this past week about the passing of a hospital foodservice legend, Jacques Bloch. Bloch, the former head of food and nutrition at Montefiore Medical Center, The Bronx, N.Y., died Sept. 20 at the age of 91.

Had Jacques lived in another, smaller city, he likely would have received a flowery write-up. In New York City, the only mention I could find of his passing was the small, paid obituary in The New York Times. And yet, in the world of healthcare foodservice, he always will be larger than life.

Jacques was already a celebrated director by the time I began covering this industry in 1984. He had earned an IFMA Silver Plate award in 1982, and then went on to capture the ultimate prize, the Gold Plate at the NRA Show that May. By the time I was writing about healthcare on a regular basis, he had retired, so I can’t say that I knew him well. But he was always a joy to speak with, as well as a wealth of information for a younger writer learning this segment of the business.

But it is often in death that we learn amazing things about the industry people we writers come in contact with, usually because all we ever speak with our readers about is their jobs. For Jacques, it was the fact that he survived the famous Battle of the Bulge, Germany’s last offensive move of World War II. Bloch, a member of the 106th Infantry Division, was captured and spent time in a German prison camp.

His family has requested that those who wish to remember Jacques can do so with donations to the American Ex-Prisoners of War Association. The address for the National Headquarters is 3201 East Pioneer Parkway, Suite 40, Arlington, Texas, 76010.

More From FoodService Director

Industry News & Opinion

Capital School District in Dover, Del., has a new food truck, one that will serve lunch to students during summer break, Delaware State News reports.

The truck will travel through the district every Monday through Thursday over the break and will offer lunch to anyone 18 and under.

The district offers weekly free lunch at the Capital City Farmers Market during the summer; however, school officials hope that the mobility of the food truck will help reach children who are unable to make it to the market, as well as enable staff to provide food that requires more preparation...

Sponsored Content
organic fruits veggies

From WhiteWave Away from Home.

Organic food has gone mainstream in recent years. And consumers of all ages believe organic food is not just healthier—but tastier—than conventional counterparts, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.

No demographic group, however, values organic offerings as highly as those aged 18 to 34.

Nearly two-thirds (65%) of millennials, compared to 44% overall, say they’re more likely to purchase and willing to pay at least slightly more for menu items with organic claims, according to Technomic’s 2016 Healthy...

Industry News & Opinion

Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.

Over two days, chefs worked in pairs with plant-based ingredients to create new dishes such as vegan pizza, cauliflower fried rice and vegetable wellington.

Washington State’s dining services said it hopes to expand the presence of plant-based dishes throughout all campus dining halls as student demand rises, noting that items with animal...

Managing Your Business
briggo coffee haus kiosk

Though diners’ appetites for coffee are seemingly bottomless, adding a full-service coffee shop to every corner of a facility probably isn’t in the playbook. Here’s a look at how two operators added coffee service with relatively small footprints—with one decidedly futuristic (robot barista, anyone?), and the other low-tech but nimble.

Specialty coffee vending at Dell

Dell has a full-service Starbucks on its Red Rock, Texas, campus, but the location isn’t always convenient for a quick coffee pickup. “Certain times, you go into the bistro, like 7 a.m. to 9 a.m., there’s quite a long...

FSD Resources