Amy Conger appointed executive chef at SUNY Potsdam

Culinarian will oversee menu management and staff.

Amy Conger has been named the new corporate executive chef for dining services at the State Universities of New York (SUNY) at Potsdam by Potsdam Auxiliary College and Educational Services (PACES). A graduate of Johnson & Wales University, Conger has acquired more than 20 years of industry experience from large corporations to small, private companies, as well as owning and operating her own catering company, according to a university announcement.

Conger will administer the Chef Tech menu management system and train and supervise all dining services staff within the 10 locations across campus, the release states. “My goal is to teach my staff to want my job, because it is an amazing one to have!” says Conger in the release. “I look forward to working with the SUNY Potsdam campus and sharing our passion for food, which is the expression of our hearts, hands and experiences.” According to the release, Conger looks forward to continuing to work with local and regional vendors and to continue PACES’ support of the Farm to Table program in St. Lawrence County where the university is located. 

More From FoodService Director

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

Menu Development
recipe revamp chicken soup

As a continuous care retirement community, The Garlands of Barrington in Illinois provides daily foodservice to 270 independent living and skilled nursing care residents, with the majority of sodium restrictions coming from the latter, says Executive Chef Nicola Torres. Instead of cooking two versions of chicken noodle soup—a favorite offered at least twice a week—he reworked his recipe into a flavorful lower-sodium version that appeals to all. “Everybody eats soup, so I created a homemade stock that uses no salt at all, ramping up the flavor with fresh herbs and plenty of vegetables,...

Ideas and Innovation
bus advertising jagermeister

Because many locals use the bus system, we paid for some full bus wraps to advertise [job openings within] our dining services program. The buses go all over campus where students can see them, and to apartments where the public can see them. To top it off, the cost wasn’t much more than newspaper rates.

Managing Your Business
line kings girl goat open kitchen

Open kitchen concepts satisfy guests’ curiosity and desire for transparency. But there are some caveats. Here’s how to create a positive experience for both staff and customers when the walls are down.

Train to serve

With the back-of-house up front, everybody gets hospitality training. “Our cooks understand the food and what they’re doing incredibly, but translating that to guests requires [soft] skills that need to be honed,” says Marie Petulla, co-owner of two restaurants in Southern California.

Dress for a mess

At Girl & The Goat in Chicago, chef-owner Stephanie...

FSD Resources