Chefs who make a difference

These 10 chefs are influential not only in their operations but their communities as well.

Eric Cartwright
Executive Chef
Campus Dining Services
University of Missouri, Columbia

Why Eric?
According to Julaine Kiehn, director of Campus Dining:

“Eric has made a tremendous impact on our department, the Mizzou campus, the surrounding community and the industry.

Within Campus Dining Services, Eric implemented culinary training for front-line hourly staff in a variety of ways. At workshops he developed training for knife skills, taste analysis, grilling and other culinary-related topics. He also developed a four-level Culinary Development Program for food preparation staff. With the demonstration of the designated skills, hourly staff members can increase their hourly pay through this program. He teaches staff members how to prepare new items by demonstrating the preparation, having staff members see and taste the product and then allowing the staff members to make the product. Similarly, Eric has worked with our sous chefs to further develop their culinary expertise and build a team that works with the hourly staff members. The outcomes of the program have been increased quality of product and an increased level of pride of our staff, along with an improved image of Campus Dining Services.

On the campus level, Eric has helped improve the image of Campus Dining Services. We are more respected for our culinary expertise, our dining program and the quality of our food. This reputation has helped us recruit and retain students, as well as increased customer satisfaction.

Eric is also involved in the surrounding community. He assists with education activities at the high school’s career center, with the city and county agencies and in the local community. Eric worked with local farmers and organizations to purchase local products, which has improved our town/gown relationships and our image in the community.

Within the industry, Eric has networked with the professionals at the Culinary Institute of America at Greystone and Hyde Park. Eric coordinated campus activities with the California Raisin and Almond boards. Eric was fortunate to be in the first class of the Culinary Enrichment and Innovations Program (sponsored by Hormel at the CIA) and has provided input to industry publications and company representatives. He networks regularly with other chefs across the country and is active in the local ACF chapter.”

More From FoodService Director

Industry News & Opinion

Sturgeon Bay Schools in Sturgeon Bay, Wis., has partnered with a local farm to construct a school greenhouse , Green Bay Press Gazette reports.

Construction will begin soon, and the district says that the project is already 75% funded. Once the building is finished, students will be able to grow their own food at the greenhouse and then learn how to preserve it through canning and other methods.

“The greenhouse will provide students with the opportunity to grow food, sample food they have cultivated, design planting plans, tend seedlings, integrate real-life technology in...

Sponsored Content
eating mac and cheese

From AFP advanced food products llc

Some iconic food pairings have stood the test of time―peanut butter and jelly, spaghetti and meatballs, macaroni and cheese, just to name a few.

But, classic doesn’t mean boring or on the way out. In fact, there’s been a resurgence of mac and cheese on menus. According to 2018 data from Technomic’s MenuMonitor, mac and cheese menu mentions have grown by the following percentages over the past four years:

On the kids menu: 10.4% As an entree: 7.5% As a side/extra: 8.2%

In addition to increasing menu instances, noncommercial...

Sponsored Content
seafood salad

From High Liner Foods.

Seafood—whether it’s in the form of fish and chips or tuna salad—is a menu staple for many foodservice locations. But seafood doesn’t have to be limited to just the center of the plate—it shines on other parts of the menu as well, from soups and salads to sides and snacks.

Here are four ways that seafood and fish are moving outside of the main course.

Soups

Starting the meal with soup is common for many diners, and in noncommercial settings, there’s usually an array of soups available each day. According to Technomic’s 2017 Center of the...

Industry News & Opinion

Regional School Unit 17 in Belfast, Maine, is banning straws beginning on Monday, the Penbay Pilot reports.

The ban was put into action by a student group and the district’s foodservice director. Over the years, the district has also phased out plastic utensils and plans to completely eliminate foam food trays this upcoming school year.

Director of Food Services Perley Martin told the Penbay Pilot that the district’s foodservice budget has not increased as a result of the transition to more eco-friendly materials, due to the fact the change was made slowly.

The...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code