Here's the latest in noncommercial foodservice
| The latest in noncommercial foodservice | | FOOD & BEVERAGE | | | 10 sunny, sophisticated Northern California dishes for summer of menu love
Sourdough loaves as far as the eye can see, cold Pacific brimming with fresh seafood for cioppino, culinary influences from around the globe, the glittery goldrush spirit of the West, seeds planted by Alice Waters and plenty of avocados…Northern California food is bliss.
Chef Jason Hull is homegrown in Marin, just over the Golden Gate Bridge from San Francisco and not too far south of Napa Valley. As director of food services and chef/director of the culinary farm at Marin Country Day School for the past 18 years, this family man and dad to a high school grad takes time to reflect on how the terrain and the culinary legacy of Northern California have shaped his culinary career, and his life. |
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| FM ON DEMAND | | | FM On Demand with Tara Fitzpatrick: K12 Chef to Watch Andre James makes school the hub to lift up a community
Maschio’s Food Service Chef Andre James is director at New Jersey’s Plainfield schools, where he’s working hard to provide awesome food to the students and support for the community at the same time, including special-needs people.
In this episode of FM On Demand with Tara Fitzpatrick, we get into a great conversation with K-12 Chef to Watch Andre James, who, along with the Maschio’s Food Service team, is currently feeding kids over the summer. We talk about students returning to school to find more scratch-made menu items, gradually phased into a dozen schools. |
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| NEWS & TRENDS | | | Roasted lamb, wood-fired pizza or a ham sandwich to go?
A fine dining venue, two full bars and a micro-market provide senior living residents with flexible dining options.
On a recent evening in May, residents at Lakeside at Waterman Village could choose between two deluxe entreés at Savor, the new senior living community’s fine dining venue: citrus ancho roasted lamb loin chop or mushroom mille feuille. Sides included a choice of roasted beets with thyme, herbed orzo, pancetta and pesto risotto or wild mushrooms. The catch of the day was fresh swordfish loin. |
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| TOP 50 CONTRACT COMPANIES | | | Aramark pledges 25% greenhouse gas reduction by 2030
Aramark has announced that it is the first contract catering company in the U.S. to sign the World Resources Institute (WRI) Cool Food Pledge that commits it to reduce the greenhouse gas emissions associated with the food it serves in the U.S. by 25% by 2030.
The company says cutting carbon emissions is a critical component of its Be Well. Do Well. sustainability plan and that this announcement both supports those efforts and furthers its journey toward setting science-based targets, including its path to net zero emissions, since nearly half of its greenhouse gas emissions come from the food it purchases and serves. |
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