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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UNC-Wilmington chef wins gold at Aramark Collegiate Hospitality’s National Chef Competition

Regional winners from across the country came face-to-face with a top-secret mystery basket full of potential, plot twists and (spoiler alert) seafood. Judges were looking for creativity, harmony and more.


How Cura chefs are reimagining pureed foods for special diets

For residents and patients with dysphagia, purees are the main form of treatment. Food items that didn’t seem puree-able have now become part of the menu, thanks to the advances being made with Cura’s Puree Creations.

Check out what’s happening in this week’s edition of Heart of Foodservice, FSD’s regular roundup of inspiration, fun, good deeds, stealable ideas and things that made us smile.

AI, school-meal legislation, seasonal foods and more are among the educational highlights at the upcoming School Nutrition Association’s Annual National Conference in Boston.

It's time to bust out the baguettes! One revolutionary holiday, plus five of our favorite, most summery Francophile recipes, and you’ll be ready to party on July 14 and all through the summer this year. Don’t miss the Tarte Tatin of Summer Peaches with goat cheese, onions and fennel.

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.

The global foodservice operator's culinary development program, Culinary & Hospitality Excellence for Future Success (CHEFS), offers a yearlong curriculum for rising chefs and the executive chefs helping them climb the back-of-the-house ladder.

In this edition of Heart of Foodservice, FSD’s ongoing series on good food, awesome people, stealable ideas and feel-good bites of the foodservice world, we’re taking stock of summer happenings that are making us smile.

In the Red, White & Taste promotion celebrating the Summer Games in France, Metz Culinary Management’s seasonal festivities focus on West African barbecue plates, along with familiar regional American variations on the smoky theme.

Shakespeare coined the phrase “salad days” to explain Cleopatra’s youthful infatuation with Julius Caesar and being “green.” But there’s no regret here, with these surefire summer salads.

‘AI lies,’ according to chef/futurist Ian Ramirez, as he demonstrated the progress—and pitfalls—of using artificial intelligence to write menus at FSD’s recent Menu Directions conference.

An expert panel at FoodService Director’s recent Menu Directions conference delved into the past, future and current state of this topic in the onsite foodservice industry.

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