chefs

Operations

Behind the scenes of Lodi Memorial Hospital

Josh McCulloch, supervisor for nutrition and food services, opens up about working in the hospital's foodservice department.

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Meatless competition challenges chefs

For the third year in a row, North Shore-LIJ Health System, in New York, staged its Ultimate Chef Challenge among the system’s 13 healthcare facilities.

People always ask me how I got my job, assuming I have a culinary background. In reality, it’s quite the opposite. As I recently told a friend, I’m very adept at ordering takeout.

Sun-dried tomato wild mushroom ravioli in a homemade alfredo sauce served with fresh bruschetta, sesame beef teriyaki stir-fry with green beans, and tacos with seasoning made from scratch served with fresh pico de gallo.

This month we look at food pricing trends, and the reasons behind them, for 21 food items, as well as the overall agriculture industry, to help you make better purchasing decisions for the year to come.

Most undergraduates are still asleep during the early hours of the morning when many of the Harvard University Dining Services staff begin their days preparing the meals for the College’s more than 6000 students.

Three teams from New Jersey and one each from North Carolina and Florida will square off for top honors in the 2014 Culinary Competition sponsored by the Association for Healthcare Foodservice.

A discussion about alternate career routes for chefs with Cardinals team Chef Simon Lusky and SSM DePaul Health Center Sous Chef Kore Wilbert.

Nut-laced butters and sauces and crispy tortilla strips are just a few of the texture and flavor enhancements chefs use at Northwestern University in Evanston, Ill. “Incorporating different textures creates a well-rounded dish,” says Joseph Burdi, executive chef of nuCuisine, the Sodexo foodservice program on campus.

The Black Hat chef program, one of the most talked about culinary training modules in healthcare foodservice, has become obsolete at Rex Healthcare, in Raleigh, N.C.

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