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

Industry News & Opinion
Richard cousins

Compass Group confirmed this morning that CEO Richard Cousins was killed on New Year’s Eve in a small-plane crash off the coast of Australia. He was 58.

Cousins was scheduled to step down as CEO in March, after leading the world’s largest foodservice management company for 11 years. His planned successor, Compass COO Dominic Blakemore, has agreed to assume Cousins’ duties immediately.

“We are deeply shocked and saddened by this terrible news,” Compass Chairman Paul Walsh said in a statement. “It has been a great privilege to know Richard personally and to work with him for...

Menu Development
to-go meals

Drew Allen didn’t hesitate when asked what he expects of noncommercial dining in the future. “Change,” he says. “We have to change with the times and what our guests are looking for.”

Allen, the director of culinary services at Otterbein Senior Lifestyle Choices in Lebanon, Ohio, says the more the residents and guests at Otterbein change, the more diverse eating habits his team has the chance to explore. One of those changing habits, he says, is diners’ growing desire for portable, made-to-order items . That’s a theme borne out by data, too—and is true across dayparts. Roughly 67%...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Ideas and Innovation
email

Communication is key, and [managers] are busy too. One tip I picked up from another director was to label my subject line with the header “action,” “information” or “response” followed by a brief description of the email contents. That way they can filter through their inboxes during their busy days to know which emails need their attention immediately and which they can save to read later.

FSD Resources