Patricia Cobe

Patricia Cobe
foodservicedirector@winsightmedia.com


kitchen line cafeteria
Some of the most acclaimed chefs in America are leveraging their experience and stepping into the heat of a different type of kitchen: school foodservice.
Ancient grains are making a comeback. Not only are they nutrition powerhouses, many fit into gluten-free diets. These five can add menu variety.
Our roundup of ideas includes a speedy way to serve barista-style lattes, an easy design fix to boost interactivity and a chicken-cooking technique to spice up vegetables.
chefs council menu directions
FoodService Director’s Chefs’ Council shared valuable insights at MenuDirections 2016. Here are six ideas to steal from the five panelists.
Get diners in the spirit of St. Patrick’s Day with recipes that go beyond the usual corned beef and cabbage and Irish soda bread. You don’t have to be Irish to enjoy cheddar cheese soup, shamrock-...
healthy breakfast oatmeal fruit
The workshops and general sessions at MenuDirections, FoodService Director's annual conference, provided innovative ideas to add healthful concepts to the menu and noncommercial dining spaces. ...
The Falafel Waffle from Marist College, along with the three Chef’s Choice Award runners-up, all incorporate on-trend ideas, ingredients and flavors.
Unique local specialties, fresh ethnic mashups and a lesser-known ancient grain are making their way onto restaurant menus—and could be the next frontier for noncommercial outlets, too. Here are five...
The NCAA men’s basketball tournament begins in mid-March, but it’s not too early to think about feeding the hordes of fans who will be watching the action on TV.
This trio of foods and beverages is just beginning to have an impact on restaurant menus. Here’s your chance to jump on these consumer-approved trends early.

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Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

FSD Resources