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Around the world in a dozen dishes

Chefs take students on culinary voyage from the U of Iowa to Puerto Rico and France to Spain with the Flavors Abroad concept. Here are 12 great global dishes from the concept.

Tara Fitzpatrick, Senior Editor

March 21, 2019

14 Slides
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The University of Iowa, located in Iowa City, may seem pretty landlocked, but the Flavors Abroad concept at Catlett dining hall has opened up new culinary worlds since it opened last year, influenced by staff and students from around the world. Check out the well-traveled dishes created by Executive Chef Barry Greenberg and Catlett Chef David Von Holten.

About the Author

Tara Fitzpatrick

Senior Editor, Informa Restaurant & Food Group

Tara Fitzpatrick is Food Management’s senior editor and a contributor to Restaurant Hospitality and Nation’s Restaurant News, creating editorial content for digital, print and events. Tara holds a bachelor of science degree from the School of Journalism and Mass Communications at Kent State University. Before joining Food Management in 2008, Tara was associate editor at National Association of College Stores in Oberlin, Ohio. Prior to that, Tara worked as a newspaper reporter in her hometown of Lorain, Ohio, where she lives now. Tara is a fan of food history, legends, lore, ghost stories, urban farming and old cookbooks. 

Tara Fitzpatrick’s areas of expertise include the onsite foodservice industry (K-12 schools, colleges and universities, healthcare and B&I), menu trends, sustainability in foodservice, senior dining, farm-to-table and innovation.

Tara Fitzpatrick is a frequent webinar and podcast host and has served on the board of directors for IFEC (International Food Editors Consortium).

Tara Fitzpatrick’s experience:

Senior Editor, Food Management (Feb 2008-present)

Associate Editor, National Association of College Stores (2005-2008)

Reporter, The Morning Journal (2002-2005)

LinkedIn: https://www.linkedin.com/in/tara-fitzpatrick-4a08451/

Twitter: https://twitter.com/Tara_Fitzie

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