What You Need To Know: August 2013

Published in FSD Update

Adopt-A-Ship Program Visits San Diego Navy Base

A little education and a little competition were on the deck last month at Naval Base San Diego (NBSD), when Chef Adam Weiner visited to provide training to culinary specialists at the NBSD galley and help them improve in their career field. Weiner’s stint was part of the 16-year-old Adopt-A-Ship program, which is a partnership between the American Culinary Federation and the Naval Supply Systems Command.

During Weiner’s time at the base galley he pitted the culinary specialists against each other in a best burger competition, giving them a chance to showcase their cooking abilities. “One of the things sailors look forward to the most while deployed is the next meal, and it’s important to make sure that the meals are prepared well to keep everyone’s morale high,” says Weiner, a culinary arts instructor who is active in the Center for the Advancement of Foodservice Education. 

Chief Warrant Officer Robert Favela, the base’s food service officer, says his team was excited to have their skills reviewed by an outside chef. “It’s great having these experienced chefs, who have been around the industry, take a look at how we run our business and teach ours the skills that they need to have to prepare the best meals possible and succeed in the industry,” Favela says. He adds that the burger competition was a “great opportunity” for junior personnel to show veteran sailors what they can do. 

Bill Would Give Certified Dietary Managers Props 

The House Ways & Means Committee is currently considering legislation that would require skilled nursing facilities to employ at least a certified dietary manager in order to be eligible for Medicare and Medicaid funding.

In part, the bill states: “In the case that [a nursing] facility does not employ a full-time qualified dietitian ... the director of food services shall be a certified dietary manager meeting the applicable requirements published by the Certifying Board for Dietary Managers [or] a dietetic technician, registered, meeting the applicable requirements published by the Commission on Dietetic Registration ...”

The Association of Nutrition and Foodservice Professionals (ANFP), which administers the CDM certification, has lobbied for the drafting of the bill. 

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