FoodService Director | April 2011

2011 Silver Plate Winners: Lora Gilbert, Dee Hardy, George Miller, Steve Sweeney and Bruce Thomas were honored by IFMA with the 2011 Silver Plate Award.

FSD of the Month

Cyndi Gloodt’s enthusiasm infects everyone around her. As general manager for Sodexo at Northern Trust Bank in Chicago, Gloodt’s ability to work with her clients and her drive and...

Steal this idea

There is not much money to do nutrition education and special promotions in school cafeterias. We have formed key relationships with local agencies and organizations to bring promotions into the...

When doing culinary training for our staff, we invite the local schools’ kitchen staff to attend as well. They tend to come to learn knife skills. Since we all are working on using more...

We started superfood tastings. We pick 13 items from fruits to grains. Every Wednesday my chefs prepare a healthy dish, and I pass out samples. We also give a handout with all the nutrition facts. We...

We found a solution to the afternoon “dead” period. From 2 p.m. to 4 p.m. we average 300 covers at one of our dining halls by offering afternoon tapas. We replace the expensive...

We hold workshops where we show people how to take advantage of all the nutritional and wellness-based programs in our operation. Topics covered include how to find nutritional information for the...

We held a Man vs. Food bimonthly event with our students. We have done an extreme wing competition, a colossal burger challenge and a giant burrito. The students get very excited when we hold these...

School nutrition has three shareholders: students, teachers/staff and parents. The first two are easier to reach. To get vital feedback from my parents I started a monthly nutrition coffee modeled...

We are running a series at our action station called "Not all burgers are beef.” We have introduced our own recipes for black bean, salmon, turkey and barley-mushroom burgers. We...

Each month I host a “My Cousin Vinnie” live cooking station at each of our four locations. With 6,500 employees it’s easy for people to recognize me but being in my chef...

We have a menu item called Grillin’ Fresca, where we bring out our deli slicer and put it in the grill station and slice fresh meats to order. For example, we do a top round of beef sliced...

Confessions

Karen Green, school nutrition director at Thomas County Schools, Thomasville, Ga., shows her Southern pride with her love of grits and Paula Deen.