FSD of the Month

A monthly feature that highlights an industry star
 
FSD of the Month
By Becky Schilling, Editor

Bertrand Weber has transformed child nutrition services at Minneapolis Public Schools by moving away from a prepackaged meal model to cooking from scratch on site.

FSD of the Month Archive

"The pessimist sees difficulty in every opportunity. The optimist sees the opportunity in every difficulty.” These words, first spoken by Winston Churchill, have guided Nona Golledge, director...

As director of child nutrition at the 5,300-student Ponca City (Okla.) School District, Jeff Denton knows he plays an important role in the educational process. During the past couple of years,...

Measuring foodservice success often depends on the type of facility being measured. In a university setting, success can be based on revenue, or the amount of money returned to the university. In...

Ask any foodservice employee on 20,000-student Ball State University’s Muncie, Ind., campus and they’ll tell you Jon Lewis has served them well. As director of dining, Lewis believes if his employees...

Lawyers know better than anyone that it’s often the details that count the most. Carlos Rivera, director of dining services for CulinArt at Cadwalader, Wickersham & Taft, a New York City law firm...

“I was never very good at following the rules,” says Tony Geraci, director of food and nutrition services for 85,000-student Baltimore City Schools. Although this rule bending might have caused him...

Scott Shuttleworth has accomplished a lot in a short period of time. In his two years as director of Trojan Hospitality at 33,000-student University of Southern California in Los Angeles, he has...

Regina Toomey Bueno, senior director of food and nutrition services at NYU Langone Medical Center in New York City, isn’t afraid of change. When she interviewed at NYU in 2007, Toomey Bueno’s plan...

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