FoodService Director | November 2012

Two years after passage of the Healthy Hunger-Free Kids Act, the regulations enforcing the law have become a reality. But restrictions on grains, proteins and calories, and a dramatic increase in fruits and vegetables, have made implementation nightmarish

FSD of the Month

Joie Schoonover has been a busy woman. In just four years as director of dining and culinary services at the University of Wisconsin, Madison, Schoonover basically has reinvented the foodservice...

Cover story

Under 30

Jeremy Elmore, sous chef at the University of Missouri in Columbia was a NACUFS intern at Ferris State University in 2006 and a culinary intern at Walt Disney World in 2004. At Mizzou, he has developed more than 100 recipes for the residential dining venu

Raquel Vazquez, director of dining services for Chartwells at Jaffrey-Rindge Cooperative School District, is bright, energetic, compassionate, professional and genuinely well rounded in job performance, according to Brendan Ryan, director of food service

Steal this idea

Clark Dining Hall at NCSU is teaming with the NCSU Biodiesel Club to reuse the waste fryer oil to make biodiesel for use on the NCSU Farm. This biodiesel is a nontoxic and biodegradable fuel that...

I needed to hire staff, so I worked with human resources to create speed interviewing. In two hours we interviewed 10 possible candidates and were able to hire eight of them on the spot. Through five...

As part of our partnership with Healthy UNH, we developed a website where students can log on and see all dining halls and retail units listed. Users can click on a location and it will give them...

Summer innovations for us included a Hamptons Lunch. We offered a lobster bake with lobsters cooked to order, corn, potatoes, clams, etc. It’s one of our signature events, and everyone...

You can save a great deal of time when making housemade red sauce from plum tomatoes. People used to blanch tomatoes to remove skins but that removes most of the vitamins. Instead, after washing,...

Each month we send out a four-color menu to every elementary household. In addition to the menu there is an article from our dietitian about healthy dining behaviors. The back is a coloring sheet...

We collaborated with our sustainable dining interns to create a “Basic Cooking Techniques” cooking class certification, which ranged from knife skills and sanitation to soups,...

If you make nutrition fun it tends to stick. We did a blind taste testing event with residents and administration last year. We were testing food for spices, so the goal was to figure out what spice...

At one of the high schools there is a student advisory/food council. This group advocates for the school nutrition program. The students also do product testing and have made a video about the...

We didn’t want a lot of clutter in our “kitchen” area of the dining hall, which is where students can make their own waffles and get self-serve cereal. Instead of having...

We needed to rename all of our cafeteria food stations after taking over from a contract management company, so we set up a contest with the foodservice staff. The responses were amazing. The...

We had administration, faculty and students compete against each other to learn about fiber. Students had four fiber-related tasks to complete, such as building a fiber cereal pyramid. The...

Confessions

Camp Howard, director of campus dining at Vanderbilt University, in Nashville, would like to visit 1940s Paris, does not understand sushi and admires Mick Jagger.

Recipes

Five Questions

In 2008, New York City Mayor Michael Bloomberg signed Executive Order 122, which created New York City Food Standards. These standards affect meals served in city agencies, including hospitals. Now,...

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Retail Experience

Health & Wellness

Going Green

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