After two and a half days of workshops, culinary demos and general sessions, attendees came away with dozens of actionable items to implement in their operations. The following list are but 10 of the...
Ashley DeAcetis, dining services director at (Unidine) Zelma Lacey House in Charlestown, Mass., has made an impact on foodservice by conducting biweekly cooking demonstrations that incorporate the rich culinary history of the residents and then featuring the recipes on the weekly menu.
Sydney Jackson, R.D., nutrition and food services manager at Saint Francis Children’s Hospital in Tulsa, Okla., has made an impact on foodservice by being responsible, creative and extremely motivated.
At Florida Blue, our mission is “Helping People and Communities Achieve Better Health.” To help in achieving this mission, we provide several different healthy cooking classes throughout the year for...
Bill Allman, general manager for Metz Culinary Management at Lebanon Valley College, in Annville, Pa., has eaten spicy grasshoppers, enjoys any meal his wife prepares and wishes that supersizing was never an option.
Betty Hanlon-Deever, foodservice director at Pfizer in La Jolla, Calif., would like to eat her mother’s homemade pizza with KC and the Sunshine Band and George Clooney, is a morning person and would be the president of a small country if she weren’t in foodservice.
We like for our staff members to dine within our facility instead of patronizing businesses outside. So what we do is create the element of surprise and anticipation. We do this by not making our menu known ahead of time. 04/24/2014