Erickson Living appoints new staff

Matt Roseway takes over in the newly created position of director of operations for continuing care and project management.

Erickson Living, the senior living company with communities in 10 states, has made management changes at Charlestown, a retirement community in Catonsville, Md.

Matt Rosewag was promoted to the newly created position of director of operations for continuing care and project management. Rosewag was administrator of continuing care. Rosewag will oversee the installation of a Charlestown’s new memory care program and the construction of a new continuing care facility on the campus, in addition to other duties.

Jim Basham was hired as Charlestown’s new director of dining services. Basham, who most recently was the director of food and nutrition services for Friendship Public Charter School in Washington, D.C., has 17 years’ experience in the foodservice industry. He has worked for Aramark and Compass Group, as well as other foodservice organizations in a variety of capacities.

More From FoodService Director

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

FSD Resources