Some of the most innovative and out-of-the-box thinkers in the noncommercial foodservice industry.


Meet the college chefs competing in NACUFS’ seafood-focused 2024 Culinary Challenge

These six chefs have won in their region, and soon will travel to Louisville to showcase their culinary skills, know-how and grace under pressure.


Is foodservice missing some pieces of the wellness puzzle?

Podcast: A conversation with Foodservice Wellness Institute CEO Franceen Friefeld with tips for adjusting our viewpoint on wellness, as old best practices of healthy dining choices evolve into more empowering healthy dining experiences.

Patt leads the Idaho-based foodservice management company that serves B&I, healthcare, senior dining and independent schools. Her personal journey informs her work.

Since starting at San Luis Coastal Unified School District eight years ago, Primer has worked with her team to incorporate local ingredients into the menu. Today, 30% of the nutrition team’s food budget is spent with local suppliers.

Schenkel forged the trail for Unidine Corporation and Compass Community Living. Now, his Phoenix3 Holdings LLC is helping senior living, health care and B&I dining reach new heights.

When food waste can transform into a food trend, that's a smart chef at work, on this episode of Onsite with FSD.

Tonya Granberry, supervisor at Belmont Dining, joins the podcast to discuss what inspires her 40-year tenure at the university.

From day-to-day dining to Diwali, Chef Rajeev Patgaonkar, CEC, AAC, HGT, has forged a culinary path that’s allowed a generation at Michigan State University to experience the truly fascinating flavors of Indian cuisine and given Indian students and faculty at taste of home.

Eva Wojtalewski brings nearly two decades of experience to the role.

Kara Blanton recently took on her late father’s role of senior concessions manager at Murray State University Dining. Here’s a look at how she continues her father's legacy.

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