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Stanford to teach students to cook healthy meals

 Feb. 16, 2015

Last month, students at Stanford University learned how to make mushroom risotto courtesy of celebrity chef and food activist Jamie Oliver.

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Employees as teachers

 Feb. 16, 2015

The program takes employees such as line servers and dishwashers and pair them with chefs and cooks to teach them about food.

People

Sodexo, Liberty University welcome new chef-manager

By Katie Fanuko on Feb. 13, 2015

Sodexo, the foodservice provider at Liberty University, in Lynchburg, Va., has hired Chef Audrey Dobson-Maliangos as its new residential chef manager. Chef Dobson-Maliangos will oversee operations at Reber-Thomas Dining Hall, the campus’s largest dining facility.

Operations

What to eat: Voice of the people

By Paul King on Jan. 29, 2015

A new study of how consumers choose where and what to eat packed some surprises for the researchers who compiled it.

Operations

Watch out Google, a Maine business is stepping up its cafeteria game

Jan. 28, 2015

Google’s not the only one catering to workers. From brick-oven pizza to made-to-order sushi, diagnostic technology lab Idexx retains its employees and boosts their productivity by keeping them well-fed.

Operations

University chefs across West Coast compete for bragging rights

Jan. 23, 2015

Hand-picked student diners from UC Santa Barbara judged a four-course tasting menu.

Operations

San Diego hospital focused on making food tasty

Jan. 23, 2015

Sharp Memorial Hospital is working with its foodservice provider, Sodexo, to create restaurant-quality food that still meets healthful food standards.

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Catering to a healthier crowd

By Marygrace Taylor on Jan. 20, 2015

Fresh produce and lean proteins also form the backbone of healthy catered dishes at Dickinson College in Carlisle, Pa., where Director of Dining Services Errol Huffman oversees up to 10 events each day.

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Chicken goes global

By Lindsey Ramsey on Jan. 16, 2015

The conventional wisdom that chicken is boring doesn’t hold much weight with most non-commercial chefs, especially when you consider all the creative ways these operators use the ubiquitous bird on their internationally influenced menus.

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Jessica Marchand, R.D.: Empowering Talent

By Lindsey Ramsey on Jan. 12, 2015

Jessica Marchand, R.D., has revolutionized foodservice at WakeMed Health & Hospitals in Raleigh, N.C., by developing a full-service catering program and empowering her culinarians to take more control.

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