People in Foodservice

In the New York metropolitan area, Phyllis Filgate, MA, RD, CDN, is known as the cook-chill queen—a sobriquet she's earned by running the challenging Veterans Integrated Services Network (VISN 3) centralized commissary in St. Albans, Queens. This production center produces 10,000 meals per day...
More than a decade ago, a handful of hospital operators in the U.S. took the bold step of replacing their traditional cafeterias with foodcourts. Even today, a fully nationally branded operation—especially in a self-op location—is not all that common.
It's been 20 years since Ann Terrell first began working for the Memphis (Tenn.) City Schools, following in the footsteps of Shirley Watkins, who went on to win the Silver Plate Award and serve as Under Secretary for Food and Nutrition Programs in the Department of Agriculture...
Deep in the snow-belt region of New York State, a white Nissan Maxima with Pennsylvania license plates pulls into the parking lot of 180-bed Lourdes Hosp. in Binghamton, NY, each weekday morning. The driver, Tony Ceccarelli, the facility's dir. of food and nutrition svcs., says he doesn't...

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