FM On Demand with Tara Fitzpatrick

Food Management
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FM On Demand with Tara Fitzpatrick

FM on Demand is a monthly podcast hosted by Tara Fitzpatrick, executive editor of Food Management, the leading source for information and insights on the noncommercial foodservice industry. In this series, Fitzpatrick hosts in-depth conversations with onsite innovators and thought leaders in noncommercial foodservice, specifically focusing on innovation and trends within College & University, K-12, Healthcare, and Business & Industry dining.

  1. 25.10.2023

    Tricks and treats with Ohio University

    This special Halloween episode of FM On Demand with Tara Fitzpatrick features OU Culinary Services Executive Pastry Chef Vicki Van Pelt and Southeast Ohio History Center Tour Guide George Eberts. In a “trick, then treat” style interview, we weave together local ghost stories with tempting treats from the bake shop. Athens, Ohio, has been acknowledged by ghost hunters as one of the most haunted places in the world. The folklore leads down some very spooky paths. Eberts is a skeptic, but he manages to still give us chills! And Van Pelt, a native of West Virginia, is sharing not only the sweet and savory treats from the dining team, but also her knowledge of a West Virginia legend, the Mothman! We also get into why and how local lore gets started and sticks, the way mental health and the fear of the unknown plays into it all as well. So get cozy with some hot cider and a donut and let’s tell some spooky stories!

    27 мин.

  2. 17.10.2023

    Cultural convergence, world travel and culinary roots with LMU’s Chef Maira Nogueira

    On this episode of FM On Demand with Tara Fitzpatrick, the guest, Chef Maira Nogueira shares with us her unique journey to the kitchen and what she’s most excited about on campus this year. She has a few goals she’s working toward, including a more humanized kitchen from a psychological standpoint to doing more with sustainability and community. We also get into ayurvedic eating, an interesting way of life with seemingly lots of culinary secrets to unlock for increasing our wellness and wellbeing.

    22 мин.

  3. 10.10.2023

    U of Nevada, Reno’s Chef Jon Buchholtz doesn’t know blackjack, but he does know campus dining

    On this episode of FM On Demand with Tara Fitzpatrick, we take a deep dive into the University of Nevada, Reno’s fresh new updates to the Chartwells dining program, including later night hours, grab-and-go trends and concept makeovers. Executive Chef Jon Buchholtz takes us behind the scenes into how the planning process went for all the changes and how it’s been going so far. With labor concerns ever-present, the dining team has found ways to offer more while working with less, essentially. We also get into the growing catering program and find out a little more about Buchholtz’s culinary viewpoint.

    25 мин.

  4. 26.09.2023

    Iconic Cleveland chef Douglas Katz joins forces for good health with Cleveland Clinic

    On this episode of FM On Demand with Tara Fitzpatrick, we sit down with the man behind some of Cleveland’s absolute best restaurants, Chef Douglas Katz. Way back in 2014, we featured Katz in FM; at that time, at the art museum, where he showed us some ceviche secrets. Later, we ran into him all the way in California at a sustainable foods institute at the Monterey Bay Aquarium, and now our paths cross again in the onsite foodservice world, as Katz has signed on with the Cleveland Clinic and Morrison Healthcare for a partnership that’s sure to be all about great food, great health and the hands-on spirit that has made Katz last so long as a hyper-competent, yet super humble Cleveland chef to be reckoned with.

    21 мин.

  5. 20.09.2023

    How Cura’s Comfort Cart amplifies human touch at Allegheny General

    On this episode of FM On Demand with Tara Fitzpatrick, we are zooming in on the Cura Comfort Cart at Allegheny General Hospital in Pittsburgh, Pa. The Comfort Cart is proving to be a great way for the dining crew to help the nursing staff provide comfort to hospital visitors who have just received bad news. The reality of a hospital setting is: Death is part of life. And bad news can also come in the form of a move to hospice, a diagnosis or any jarring medical event, really. The professional caregivers have to walk a fine line between compassion and professionalism. Staying sane and filling their own cups means they can care for others more effectively. We talk with creator of the cart, Cura Hospitality’s Jessica Kotuba, patient services manager, and Windy Flynn, dining services director. The two are experienced in the healthcare space, and have some interesting info to share about the carts and also how their skill sets help them practice compassion.

    18 мин.

  6. 31.08.2023

    This is what healthcare dining innovation looks like with Chef Jeffrey Quasha

    Morrison Healthcare’s Senior Director of Culinary Innovation gives us a behind-the-scenes look into the way healthcare dining evolves, ultimately achieving the very real power to heal patients, staff, community.

    28 мин.

  7. 15.08.2023

    Chef Abbie Gellman, RD, trains college dietitians on plant-based power

    Chef Abbie Gellman, MS, RD, CDN, is looking to bridge the gap between healthy food and delicious food. As a dietitian, she’s got the knowledge about nutrients and plant-based foods, but since she was first a chef, she sees through a lens of flavor. Earlier this year at the UMass Chef’s Conference, an annual learning mecca for college chefs, Gellman developed a workshop, sponsored by Kellogg’s, called Kitchen & Culinary Nutrition Essentials for C&U Registered Dietitians. During the hands-on workshop, Gellman showed participants new ideas in plant-based and plant-forward meals, allergen-friendly meals and late-night ideas, always a hot topic for those who serve college students. On this episode, we go in-depth with Gellman, finding out more about her life and mission, and also her role as a consultant, cookbook author and mom to a picky eater. She shares some plant-based perspective and talks about the many different roles today’s college dietitian can play.

    24 мин.

  8. 01.08.2023

    K-12 cafeteria whisperer Kern Halls talks design, participation and more

    As a former director at one of the nation’s largest school districts, Kern Halls remembers what it’s like to serve school lunch. As a former kid who grew up on school lunch, he also remembers what it’s like to eat it. When Kern and the Ingenious Culinary Concepts team arrives at a school district, the consulting includes observing, listening and then collaborating for cafeteria solutions that turn a blah cafeteria into the coolest hangout spot in the school. Fresh paint is huge, but even bigger is the infectious enthusiasm that Halls brings to each job. Over the years, FM has featured Halls’ work  and also his personal experiences in life  recently we caught up with him at the SNA show in Denver, and next thing you know he was recording a podcast, calling in from the airport on his way to a school in Idaho. He’s full of energy, and hopefully listening to this fresh new podcast will help energize you for back to school.

    21 мин.
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FM on Demand is a monthly podcast hosted by Tara Fitzpatrick, executive editor of Food Management, the leading source for information and insights on the noncommercial foodservice industry. In this series, Fitzpatrick hosts in-depth conversations with onsite innovators and thought leaders in noncommercial foodservice, specifically focusing on innovation and trends within College & University, K-12, Healthcare, and Business & Industry dining.

Информация

  • Автор
    Food Management
  • Годы выхода
    2019 - 2023
  • Выпуски
    45
  • Ограничения
    Без ненормативной лексики
  • Авторские права
    © All rights reserved
  • Сайт подкаста
    FM On Demand with Tara Fitzpatrick

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