Benita Gingerella

Editor

Articles by
Benita Gingerella

Page 4
Operations

Aladdin chef prepares indigenous meal for event honoring Native American cuisine

Chef Anthony Bauer, a member of Turtle Mountain Band of Chippewa, prepared Smoked Bison on Gullet Bread.

Operations

Metz Culinary Management introduces sushi hand-rolled on site in higher education

The rolls are a new addition to the company’s grab-and-go concept, Chef Fresh.

The food management company is focusing on expanding its plant-based offerings for students.

Chef Mason Garcia will be at the school’s Fresh Food Company dining hall where he will serve shrimp and grits.

The dining team at Watercress Winter Park served Kartoffelsuppe (German potato soup), Wiener Schnitzel with lemon butter sauce, warm pretzels and more as part of a special Oktoberfest meal.

The recipes must feature seasonal fall ingredients and will be judged based on originality, number of fall ingredients used and recipe functionality.

Students at all of 300 Chartwells campuses will be able to enjoy a Friendsgiving meal and participate in a cooking class.

The School Nutrition Association (SNA) and other organizations have written a letter to the Senate Committee on Agriculture to ask that CEP be expanded in the upcoming Senate version of Child Nutrition Reauthorization.

The new teaching kitchen at Rutgers University at Camden provides cooking classes for students and also allows them to create their own meals when class isn’t in session.

College rankings website Niche has released its annual college dining rankings which are based on meal plan costs and student reviews.

See how operators responded to our recent survey about the healthcare segment.

More than half of survey respondents say that being short-staffed is the top challenge they anticipate in their operations this year.

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