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chefs

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CSU ‘Secret Suppers’ showcase chef creativity

 Nov. 11, 2014

Students at Colorado State University, in Fort Collins, Colo., have the opportunity to experience haute cuisine—if they can get there before time runs out, that is.

Operations

Student boycott succeeds at Farmington High School

 Nov. 10, 2014

Changes are coming to a high school lunch program after hundreds of Farmington students boycotted the food they were being served.

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Cooking classes for students

Nov. 06, 2014

During National Nutrition Month, we hosted a series of four cooking classes for students called In the Kitchen.

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Milkshake bar

Oct. 29, 2014

For dessert, The Yorktown Café offers hand-dipped milkshakes with ice cream made on site.

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Building bonds

Oct. 28, 2014

To help build the bond between the two departments we started baking up a fresh batch of cookies after lunch and taking it to a clinical unit that we know has been having a hard day because of lots of patients or critical care issues.

Operations

Porking out

By Becky Schilling on Oct. 21, 2014

“I don’t know how you got this job,” my mother remarked to me last week when I got back from a trip to San Juan, Puerto Rico.

People

Vince Zangardi

Oct. 13, 2014

Vince has made a difference by using creative ideas like food history education and menu item comparisons to help staff understand foodservice and their jobs better.

People

Confessions of Vinnie Livoti

Oct. 10, 2014

Vinnie Livoti, director of food services for BlueCross BlueShield of South Carolina, headquartered in Columbia, loves a snack of late-night nachos, would go back in time to keep Vito Corleone from being killed and has been in foodservice for so long that he can’t imagine doing anything else.

People

Vinnie Livoti: More than meals

By Megan Warmouth on Oct. 10, 2014

Vinnie Livoti has transformed dining at BlueCross BlueShield of South Carolina by establishing financial stability and increasing participation by bringing all conracted operations, including vending, under one company.

Operations

Chefs’ role grows in senior living

Oct. 09, 2014

As “scoop and serve” models of the past are making way for restaurant-style dining services in senior living, providers are taking note of their hiring practices—which today involve recruitment of experienced chefs who, more often than not, do not have backgrounds in senior living.

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