20+ hour, 42+ min ago  (287+ words) Metz Culinary Management is celebrating America's 250th anniversary with regional dishes, ballpark favorites, and BBQ classics at its corporate, healthcare, and government dining accounts nationwide. Metz Culinary Management is celebrating the United States' upcoming 250th anniversary with special menu items at its'corporate,…...

1+ day, 22+ hour ago  (503+ words) Also in this week's K-12 Legislative Update: California celebrates serving over 3 billion school breakfasts and lunches since the start of its universal free school meals program. A bipartisan bill introduced at the federal level would reinstate the popular Local Foods for…...

1+ day, 23+ hour ago  (262+ words) Liebler will oversee the newly formed division dedicated to supporting hyperscale AI data centers and other large-scale operating environments. Aramark has named Pat Liebler as CEO of Aramark Nexus, the foodservice provider's new division dedicated to supporting hyperscale AI data…...

2+ day, 20+ hour ago  (589+ words) As Baby Boomers continue to transition into senior living, operators need to make sure they're adapting their foodservice programs to fit Boomers' wants and needs. Cura Hospitality District Manager Bill Dalesandro shares what today's residents look for when it comes…...

5+ day, 20+ hour ago  (433+ words) The culinary exchange portion of the FSD Chefs Immersion at the University of Michigan had attendees create new recipes using products from the event's sponsors. Here are eight creative dishes that came out of the exchange. Put 12 chefs together with…...

6+ day, 21+ hour ago  (679+ words) Mixed consistency foods, those contain both liquids and solids, pose a unique challenge for foodservice operators serving diners who have dysphagia. Operators can use thickening agents and more to make mixed consistency foods safe for those who have trouble swallowing....

2+ week, 1+ day ago  (1047+ words) The chef of Restaurants at Southwest on Mizzou's campus is transforming the dining experience from all-you-can-eat to " la carte. Chef Michael Nichols is a sous chef and assistant manager for campus dining services at the University of Missouri in his…...

2+ week, 1+ day ago  (980+ words) The Buffalo native has spent the past 10 years nurturing the school's 35, 000 students. One of the proudest moments in Amelia Ruiz's career was winning the Gold Award and then the Grand Prize for Retail Sales " Single Concept of the year, at…...

2+ week, 1+ day ago  (317+ words) As Senior Culinary Director for Aramark's Life Works, Margaret Occhipinti strives to stay ahead of the trends and elevate corporate dining for today's diverse workforce. Margaret Occhipinti's dad loved to bake, and as a kid, she would often join him…...

2+ week, 1+ day ago  (551+ words) Ancell's culinary journey began when he was a student at the university working for UNI Dining. After graduating, he quickly returned to the university to become a cook and has since worked his way up to becoming UNI Dining's Chef…...