Patricia Cobe

Patricia Cobe
foodservicedirector@winsightmedia.com


ramen bowl spoon chopsticks
Tsukemen is a dish that features traditional ramen ingredients (noodles, eggs and vegetable garnishes) served separately so diners can mix and match.
chicken tetrazzini bowl
The No Whey station in the main dining hall at Georgia Southern University offers students meals that are free of the eight most common allergens.
health food medicine stethoscope
Technomic’s 2016 Healthy Eating Consumer Trend Report shows younger consumers are especially tuned in to functional foods that promote wellness.
ranch dressing chicken fingers
Last fall, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting in-house—ranch dressing.
gumbo soup
Soups and stews are natural vehicles for these odds and ends of vegetables, grains and proteins, but you can’t just add items aimlessly into the pot.
veggie burger
David Perkins, head chef at Connecticut College, blamed lack of veggie burger sales on frozen product, and set to work creating a from-scratch version.
recipe revamp chicken soup
Instead of cooking two versions of chicken noodle soup, The Garladnds of Barrington reworked a recipe into a flavorful lower-sodium version that appeals to all.
chefs council spread
We’re back with next year’s menu forecast, culled from our panel of 50 Chefs’ Council members—culinarians representing the core segments of noncommercial foodservice.
sweet chili chicken pizza
Executive Chef Clay Culpepper developed a sweet chili chicken dish several years ago, but he recently decided to transform the Asian flavors into a pizza.
nachos
UCR Dining Services started serving vegan nachos to draw students to dining halls, while also giving them a plant-forward spin to hook vegans.

Pages

More From FoodService Director

Ideas and Innovation
food symbols allergens

To make safe food as accessible as possible for our guests with allergies, we are creating an allergen-friendly kitchen this summer. Students and community members will be able to use our mobile app to place orders for allergen-friendly food and pick them up at the central kitchen. The kitchen will also produce grab-and-go options that will be distributed across campus.

Ideas and Innovation
construction plans drawing tools calculator

When revamping an old cafeteria or building a new retail spot, the design process can feel like fitting together the pieces of a puzzle: What needs to fit in the space, and what’s the most efficient flow for staffers, cooks, diners and more?

Cathy Estes, administrative director of nutrition services at four northern Indiana hospitals that are part of the Franciscan Health network, faced the creation of a new in-house dining program at Franciscan’s Munster hospital. Amid all the big plans, design was one of the largest undertakings.

“I was looking at 5,000 square feet on a...

Ideas and Innovation
amazon prime delivery

About 90% of our students receive financial assistance and participate in our free and reduced-price meal program. But a number of students in our district study remotely due to circumstances such as chronic illness. In January, we hired a driver to deliver meals to students who aren’t able to step into our cafeteria each day.

Ideas and Innovation
wheaton emerson int salad bar

Restaurant design is all about catching a customer’s eye —and it’s sometimes particularly beneficial to be far-sighted. As Airbnb has proven with its San Francisco headquarters, where cafe spaces are inspired by cities like Cairo and Mumbai, elaborate design schemes that evoke far-flung geographic regions can be done to great effect. But operators are finding simpler ways to achieve that feel.

That’s been the experience of Kutztown University Dining Services in Pennsylvania. Kent Dahlquist, director of housing and dining services, says that when the university decided several years...

FSD Resources