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Tara Fitzpatrick

Senior Executive Editor

Articles by
Tara Fitzpatrick

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How Rollins College’s Tex-Mex concept won loyal fans with 'bussin'" meals

In case you’re not up on Gen Z lingo, that means “delicious.” Take a peek behind the scenes of Cornell Café, where the Sodexo team keeps it fresh, simple and customizable.

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Nominations are open for Basic American Foods FAME Awards

Now is your chance to nominate an innovative school nutrition pro who’s making a difference in their school district and community.

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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.

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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.

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Space-farmed edible flowers in Alaska, little sibs make pizza at Northwestern State U, luau for seniors and more

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.

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Heading to SNA's annual conference? Here are the must-attend sessions, according to FSD editors

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.

Recipes

Recipe report: C’est magnifique! Effortlessly chic French recipes for Bastille Day

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.

People

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.

Workforce

How Delaware North builds career paths from hourly cook to salaried sous chef

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.

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Sea monster chic at Boston College, UNC REX Healthcare’s summer kickoff party, sports food goes minimalist in L.A., time traveling ice cream and more.

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.

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Barbecue without borders: Metz chefs inspired by West African traditions

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.

Recipes

Recipe Report: Salute the salad days of summer with these cool, fresh selections

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.

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