St. Jude’s FSD makes James Beard history

In May, Miles McMath, director of culinary operations at St. Jude Children’s Research Hospital, in Memphis, Tenn., made history when he became the first hospital chef to cook at the famous James Beard House, in New York. McMath was part of a contingent of chefs that brought Made In Memphis to James Beard.

“It wasn’t until we got to the James Beard House that they confirmed that I was the first hospital chef. I had always wanted to cook [there] and knowing that we were the first hospital was such an honor,” McMath says.

The team of eight chefs prepared a six-course meal, along with a variety of hors d’oeuvres. McMath prepared Creole Bronzed Lemon Fish with Butterbean Farrotto and Sauce Ravigote, topped with Fried Soft-shell Crawfish. His hors d’ouevres contribution was Boudin Beignets, the iconic New Orleans doughnut stuffed with a Boudin cheese mixture and sprinkled with powdered sugar.

McMath added that he wants to use his involvement at the James Beard House to promote his department’s commitment to sustainability. “I think this puts more momentum behind us to get our message out about the importance of sustainability,” he says. “It also has helped open some doors and relationships that will help us down the road.”

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Industry News & Opinion

Sodexo has appointed Cathy Desquesses as its chief people officer, the company announced on Friday.

Before joining Sodexo, Desquesses held multiple leadership roles in the human resources department at General Electric, where she worked for 20 years. Most recently, she was the global HR leader for GE Power Gas.

Desquesses will begin her new role on July 1 and will report to Sodexo CEO Denis Machuel. She will replace Juan Pablo Urruticoechea, who is moving into a new position at Sodexo.

Photo courtesy of Sodexo

Managing Your Business
woman in the kitchen alone

The #MeToo movement has turned sexual harassment into the top labor-related regulatory issue for all employers, triggering action from three out of four companies, according to a new survey on workforce concerns.

About two-thirds (66%) of employers rank the issue among their top two employment-related legal worries, even without a change in the pertinent laws and regulations, the canvass found.

What has changed, concluded surveyor Littler Mendelson, one of the nation’s largest labor-focused legal firms, are employee expectations and the social climate.

“No company...

Managing Your Business
Starbucks college campus

Noncommercial dining centers are often filled with their own Starbucks, Burger Kings, Panera Breads and dozens of other nationally recognized brands. Branded concepts, whether corporate brands or self-operated, offer diners familiar names, menu items, and a sense of place. This translates into more money spent and more diner loyalty for foodservice operators.

However, the success of branded concepts vary greatly. There can be significantly different results depending on whether noncommercial operators decide to franchise, lease or develop their own branded concepts. There’s no one-...

Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

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