Becky Schilling

Becky Schilling, FoodService Director
Becky Schilling
foodservicedirector@winsightmedia.com


Other highlights in our 2014 Hospital Census include an increase in patient and retail meal counts.

From creative advertising to allergen labeling, get the lowdown from the 2014 FARE conference.

People always ask me how I got my job, assuming I have a culinary background. In reality, it’s quite the opposite. As I recently told a friend, I’m very adept at ordering takeout.

healthy-15
From farmers’ markets to educational sessions with dietitians and labeling better-for-you options, creating a comprehensive wellness program encompasses a whole host of tactics. This month we...

The gloves came off last week. After the USDA announced leniency for rules regarding whole-grain pasta, the U.S. House backed a bill that would allow districts to opt out of new school meal pattern regulations if they could prove the rules were a financial burden.

When people say they are going to leave the bitter Midwest winters for the sandy beaches of Florida, oftentimes they’re joking. Sandra Ford wasn’t.

Since the implementation of the Healthy, Hunger-Free Kids Act, many districts have seen a decrease in participation. In some cases, this drop was reportedly due to students reacting negatively to the healthier menu items being served.

Two child nutrition directors write letters expressing disagreement following blog post about School Nutrition Association.

As part of our ongoing Signature Series, we asked operators to share their signature bread recipes, including two versions of cinnamon rolls, multigrain rolls and focaccia.
With the increased number of regulations on school meal programs, directors are increasingly trying to find ways to have more control over the ingredients in the items they serve.

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More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

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