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Paul King

Articles by
Paul King

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2013 Goldies: UNC Health Care, Chapel Hill, N.C.

There are a number of programs run by the foodservice department at UNC Health Care that can demonstrate best practices in non-commercial foodservice. For example, there is the Black Hat Chef program, which provides training and career advancement for coo

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2013 Goldies: Lanier Village Estates, Gainesville, Ga.

Dave McTigue, culinary and nutrition director for Lanier Village Estates, is always looking for ways to enhance the image and quality of the dining program at this ACTS Retirement Community—particularly as it pertains to formal dining. (Lanier has a

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The 2013 Goldies Awards

For our May 2013 issue, FoodService Director celebrates the winners of the third annual Goldies Awards. The Goldies, a collaboration between FSD and The Culinary Institute of America, are designed to celebrate the gold standard of best practices in non-co

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2013 Silver Plate—Angelo Mojica: Dream Team

Sometimes, dreams simply aren’t to be denied, no matter the obstacles. Angelo Mojica, director of nutrition and food services for UNC Health Care, in Chapel Hill, N.C., understands this better than most because he’s experienced it. Mojica has

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Is offal so awful?

Over the years in the U.S., as the economy and living and working conditions have improved, we have become a more wasteful society. I’m not talking about the excess creation of items like paper, plastic and metal, or even about the wasteful habit of making or buying more food than we can eat.

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Chefs who make a difference

As many operators well know, professionally trained chefs are having an increasingly positive effect on the quality of foodservice in the non-commercial segments.

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Owning barbecue

You really can’t do a series of presentations on pork without including one on barbecue. So it was at Pork Summit 2013, the event held last weekend for a couple dozen chefs and a handful of trade press editors at The Culinary Institute of America’s Greystone campus in St. Helena, Calif.

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Chops by any other name—finally

Of all the information I came away with during last weekend’s Pork Summit 2013, held at The Culinary Institute of America’s Greystone campus in St. Helena, Calif., the most interesting had nothing to do with cooking techniques, flavors or even ways of using the whole animal (more on that in another blog).

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Preparing for pork

For a pork lover like me, this weekend is going to be a little slice of heavenly white meat—and then some. I’m off to the Napa Valley and The Culinary Institute of America’s Greystone campus for Pork Summit 2013, an annual event sponsored by the National Pork Board.

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The ubiquitous chef?

The June issue of FoodService Director will focus on the increasing role of chefs in non-commercial foodservice. As I began to organize my notes and plan my calls for the feature, I started reflecting on just how far these segments—particularly schools and hospitals—have come in a culinary sense.

Menu

Fish on the Rise

With foodservice customers eating more healthfully, fish has gained importance on menus in a growing number of non-commercial operations. But that has brought with it questions about sustainability. Operators are beginning to examine more carefully how an

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A healthy fight

Health and wellness is an issue that has been on a lot of people’s minds for quite some time. At FoodService Director, we spent the last several months building an entire conference around the topic.

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