25 episodes

Each month the Food Management editorial team hosts in-depth, intimate conversations with industry icons and thought leaders on topics including hiring, new concepts, consumer trends, management and menu development.

FM On Demand with Tara Fitzpatrick Tara Fitzpatrick

    • Society & Culture
    • 5.0 • 5 Ratings

Each month the Food Management editorial team hosts in-depth, intimate conversations with industry icons and thought leaders on topics including hiring, new concepts, consumer trends, management and menu development.

    K12 Chef to Watch Andre James makes school the hub to lift up a community

    K12 Chef to Watch Andre James makes school the hub to lift up a community

    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. James walks us through the process of reuniting 80 employees and getting everyone on the same page for feeding not just kids, but the community, too, as tough times continue and families are food insecure even as the world opens back up.
     
    He offers actionable advice about reaching out to local organizations to help make a difference in your community and he has some really good tips on collecting items for food banks. Also, an interesting thing about James: He started a special-needs program that provides education and job readiness, and his inspiration is his brother. We talk about that, too.

    • 26 min
    How a healthcare burger totally won over San Francisco food critic

    How a healthcare burger totally won over San Francisco food critic

    When a burger is smashed into a screamin’ hot griddle, the lacy, almost-burnt edges are the delicious result. Take that same burger, make it grassfed and blend it with mushrooms…the result is a healthier—yet still amazing—result. The foodservice team at San Francisco’s UCSF Health has been making burgers this way for a few years and has just recently got recognition from a local food/tech writer, Thomas Smith, of The Bold Italic.
    Longtime friend of FM and healthcare foodservice thought leader Dan Henroid, MS, RD, director of nutrition and food services at UCSF Health, is our guest in this episode of FM On Demand with Tara Fitzpatrick. We talk specifics about smashburgers and blended burgers and also about the tendency of mainstream food writers and local news reporters to automatically assume hospital food will be bad! I let out a bit of emotion/sass about this topic, not gonna lie.

    • 31 min
    Stanford Dining’s Christina Betondo’s top tips for managing humans

    Stanford Dining’s Christina Betondo’s top tips for managing humans

    The kitchen, sadly, has often been marred by verbal abuse from chefs who thought that was the thing to do. Chefs like Stanford Dining’s Christina Betondo have risen to leadership positions through listening to employees rather than screaming at them.

    • 26 min
    BU Dining comes out swinging in fight against food waste

    BU Dining comes out swinging in fight against food waste

    In this earthy episode of FM On Demand, we break up the big topic of food waste into actionable bites with Lexie Raczka, Aramark’s sustainability director for higher education. At Boston University (BU), BU Dining has set an ambitious goal of reducing food waste by 50% by the summer of 2023 (which is closer than you might think!) 
    We talk about everything from policy menu planning to cutting boards in the back, serving styles in the front and composting at a farm outside of Boston. BU’s Weigh the Waste event has been a valuable way to engage with students, and Raczka walks us through what all-you-care-to-eat setups can do to reduce wasted food.  A big part is research into the “why” of food waste.
    “There’s so many different reasons why students may have more food in a dining hall that’s all-you-care-to-eat, but at these events, we can get to more nuanced information: like if an item is too big of a portion or if that item was prepared differently that day,” she says.

    • 22 min
    K12 Chefs to Watch: Metz Culinary Management’s Chef Don McIntosh builds K-12 street cred with trendy menu items

    K12 Chefs to Watch: Metz Culinary Management’s Chef Don McIntosh builds K-12 street cred with trendy menu items

    Chef Don McIntosh started out managing a KFC and is now getting kids to try new things at Westmont Hilltop School District in Johnstown, Pa., including cool noodle bowls and smoky barbecue made with USDA ingredients.

    • 21 min
    Healthcare recipe contest Best in Show Chef Brittney Horn on hidden Midwestern foodways, wellness inspiration

    Healthcare recipe contest Best in Show Chef Brittney Horn on hidden Midwestern foodways, wellness inspiration

    Talking with HHS (Hospital Housekeeping Systems) Chef Brittney Horn about her award-winning kielbasa recipe, her creative process for healthcare dining’s many aspects, what it takes to run the business side of a foodservice operation and her culinary roots in Southern Illinois, the home of deep-pan pizza.

    • 26 min

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