Stephen Schappert

Incorporating garden-grown vegetables has led Stephen Schappert to success.

Why Selected?

According to Maureen Gallagher, vice president of marketing for Metz Culinary Management, Stephen has transformed dining services at Montgomery School by:

• Working with the science department to incorporate vegetables and herbs that are grown in the on-site garden into the lunch menus

• Adding international selections to the menu to introduce students to new items and educate them on world cultures

• Providing catering service during non-service hours, which enabled Metz to provide all catering services for the school

Details

Food Director (Metz Culinary Management), Montgomery School, Chester Springs, Pa.
Age: 27
Education: CIA graduate
Years at organization: 2

Get to know

Q. What has been your proudest accomplishment?

Building an herb garden at Montgomery School with the students. We use the herbs grown in the garden in our daily lunches. 

Q. What would you say you excel at over more seasoned colleagues?

I feel I can better deal with the children because of my personality and I can be more innovative. 

Q. What's the best career advice you've been given?

Love what you do and make the best of it. If you love what you do you will never “work” a day in your life. 

Q. What's been the biggest challenge you've had to overcome?

I had to relocate for jobs twice. 

Q. What's been your most rewarding moment?

Being able to do what I love for a living and being with a company that allows me to think outside the box, be creative and inspire healthier living.

Q. What would you like to accomplish in your career in the next two years?

We are trying to get our herb garden to be year-round to use as many local items as possible. 

Q. What's been your funniest on-the-job disaster?

It was a cold, gloomy night and we were preparing for a big event. We needed to heat up an item and we were running out of space so we decided to use an oven that we had never used and weren’t sure if it would work. We turned it on anyway. An hour goes by and I start smelling something burning so I stop what I’m doing and look for what I smelled. The oven that we had turned on and weren’t sure about was smoking and on fire, so I turned it off and quickly ran for a fire extinguisher to put out the inferno. The funny thing about it was all our food was ready to go out so thousands of dollars worth of food could have been ruined by the suppression system, but I luckily saved the day. 

Q. What can you look back at now and laugh at?

I’m only 27 years old. I’m not old enough to look back and laugh. 

Under 30

More From FoodService Director

Ideas and Innovation
salad

We’re currently piloting a Salad Bar Happy Hour 
in Cafe 16. Due to Health Department regulations, any self-serve salad bar items must be disposed of after service. The salad bar goes “on sale” for 25 cents an ounce post-lunchtime to help reduce waste as well as offer value to customers.

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

FSD Resources