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Biography

Tara Fitzpatrick

Senior Executive Editor

 Contact Tara

Tara Fitzpatrick is Senior Executive Editor at FoodService Director. Tara holds a bachelor of science degree from the School of Journalism and Mass Communications at Kent State University. Before joining Food Management magazine in 2008, she was associate editor at National Association of College Stores in Oberlin, Ohio. Prior to that, she 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.

Articles by
Tara Fitzpatrick

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Menu

FSD’s new Heart of Foodservice series spotlights good news, good food

In this inaugural edition of a new weekly feature of stealable ideas, check out a Hawaiian luau, employees learning American Sign Language (ASL), a student baker phenom, a cooking contest with Cheez-It chalupas and more.

People

MSU Chef Rajeev Patgaonkar reflects on 30 years of bringing India to East Lansing

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.

Menu

Recipe Report: Brunch like you’ve never brunched before

With these fun, fresh new brunch recipes, you can add the unexpected to the tried-and-true for your most beautiful brunch ever.

Sustainability

Joy, positivity and chickpeas: Chartwells Higher Ed approaches planet-friendly menus in a ‘Thought-Ful’ way

Going beyond typical plant-forward recipes, R&D Chef Sarah Bodner introduces new ideas that can be replicated all year, not just at special Earth Day events.

Menu

Meet the best biscuits in the biz: General Mills Foodservice reveals finalists in The Biskies Recipe Contest

Ever tried a Korean biscuit dog? How about banana pudding biscuits? Now you can! The finalists show off comfort plus creativity.

Design

Not ‘just a tent,’ The Eatery at Norman Field is more than temporary; it’s awesome

University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.

Menu

Recipe report: Ready, set, fiesta! Use these Cinco de Mayo recipes all summer

The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.

Menu

11 maximalist mash-ups from Levy’s NBA/NHL playoff menus

More is more with these sporty menu items, from the LA Cheesesteak Dog to the Milwaukee Brat Burger to Steak Elote Empanadas to Stuffed Concha Bread and Smoked Meat Rings.

Menu

Student teams cook up great stuff at K-12 by Elior’s Junior Chef Competition

Kids in the kitchen? It’s a wonderful place to learn about the connection between cooking and community.

Menu

Fast, furious Miami flavors rev up for Grand Prix

Sodexo Live! puts the pedal to the medal with new menu items and concepts calibrated just for racing fans as the Formula 1 Crypto.com Miami Grand Prix roars into the Miami International Autodrome in May.

Operations

Go behind the scenes at the MSU Meat Lab

Michigan State University’s on-campus meat processing facility makes local meat within reach for dining halls, athletic events, catering and collaborations.

Menu

Recipe report: Shrimply the best

These shrimp-centric recipes make the most of a seafood favorite in zesty, spicy, citrusy, bold, tangy ways for mega flavor appeal on the menu.

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