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

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

FSD Resources