34 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.

One On One Food Management

    • Society & Culture
    • 5.0, 4 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.

    One On One With: Chris Galarza focuses on teaching sustainability at Chatham University

    One On One With: Chris Galarza focuses on teaching sustainability at Chatham University

    Chris Galarza, Parkhurst Dining chef at Chatham University’s Eden Hall campus, is working to bring sustainability and its intersection with food service into the forefront. He’s working with cutting-edge kitchen equipment, grafting apple trees and keeping the trout population happy at the university’s fishery.

    Galarza tells Food Management about some interesting facets of the campus, such as the apiary, maple syrup making, mushroom growing and the fermentation club, which brews specialty beers and other beverages. Incorporating the locally grown and produced ingredients onto dining menus brings the circle together in terms of students and community, as the whole campus is open to the public.

    And that’s just the beginning. In an effort to share what he’s learned, Galarza has started a consultancy, Forward Dining Solutions, that is working with several large organizations on sustainable cooking innovations. He waxes a bit philosophical on the role food systems play in a swiftly changing world where wellness is hot-button topic.

    • 19 min
    One On One With: The World Bank’s dining reopening plan

    One On One With: The World Bank’s dining reopening plan

    The World Bank is known for a diverse workforce, with more than 180 countries making up the employees. The foodservice team reflects that diversity—there are 14 stations, with each serving two meat-based protein options and one vegetarian option daily.

    The World Bank isn’t just diverse, it’s big. The dining team routinely serves 8,000 meals each day in its five locations throughout Washington, D.C.

    So what happens to a large and diverse foodservice program in the world post-COVID-19? I spoke with Sharon Eliatamby, senior project manager, food and conference services at the World Bank to find out.

    From an increase in grab-and-go options to a reduction in catering, Sharon and I talked about the phases in which the dining program could reopen and how the new normal manifests itself at the World Bank.

    Have a story to share? Email me at becky.schilling@informa.com.

    • 13 min
    One On One With: Staying ahead of the curve with Southern hospitality at Elon University

    One On One With: Staying ahead of the curve with Southern hospitality at Elon University

    Harvest Table Culinary Group at Elon University has been raising the bar there with next-level flavors and impressive catering setups. But like other campuses across the country, COVID-19 closures have meant an interruption to the communal aspect of dining.

    Jay Vetter, executive chef, and the team there are keeping a positive perspective for students still on campus, and those who may be able to come in the fall. Though picking up food is contactless, the marketing team has made sure dining is in contact with students virtually, through cooking classes and a gorgeous Instagram account.

    Creating meals that nourish and comfort is what this team was built to do, Vetter says, and they’re taking advantage of any downtime to conceptualize and develop solutions for no matter what the future may hold. They are also making some pretty great milkshakes, which make everything better, no question.

    • 22 min
    One On One With: A long-term care dining director on serving during hardships of coronavirus

    One On One With: A long-term care dining director on serving during hardships of coronavirus

    In this week’s episode of One On One With, Food Management’s podcast, we catch up with a dining director in a long-term care facility in the hard-hit state of New Jersey. Between deaths, every-changing rules, regulations and expectations, my guest today has had to deal with it all.

    I today’s episode, I catch up with Debra Ryan. Debra is the food service director at Oakland Rehabilitation & Healthcare Center in Oakland, N.J. From just the change in mask-wearing policy alone, the past two months have been what Debra calls a roller coaster ride. Throw in a couple of in-person and virtual department audits, and you’ll start seeing just how stressful running a foodservice program in a coronavirus hotbed had been.

    Here’s what Debra said: “Yes, it’s risky, but the work we’re doing is very fulfilling. The residents here are our family. As we started to see them pass away, especially those that we became bonded with, it’s so emotionally taxing. We are doing everything we can as a team, as a healthcare team, and sometimes it doesn’t feel like it’s enough. In the beginning I thought, how can I expect my team to show up to work knowing what they know and seeing what they’re seen. But they did and they still are. And to me, that’s so commendable.”

    Listen in to learn more about what the team at Oakland Rehabilitation & Healthcare Center is doing to make it safely through this pandemic.

    Have a story to share? Email me at becky.schilling@informa.com.

    • 24 min
    One On One With: Feeding Cincinnati’s young scholars during coronavirus

    One On One With: Feeding Cincinnati’s young scholars during coronavirus

    In this episode of Food Management’s podcast, we talk with Jessica Shelly, MBA, SNS, director of student dining services at Cincinnati Public Schools, a district that has set up many locations for getting food to kids during school closures due to COVID-19.

    When the coronavirus pandemic closed schools, many of the neediest kids were suddenly without their usual school food. “It’s like a snow day but multiplied,” Shelly says, describing the sinking feeling school food professionals get on snow days, when they know some kids may not eat on those days when school closes.

    Shelly tells us what’s been happening in the often rainy or snowy scenes of spring in Cincinnati, from the front lines of making sure her employees, parents and young scholars (as she calls them) are feeling safe and taken care of. Luckily, that’s something Shelly and her team are good at, always looking to those scholars for the inspiration and the “why” of getting up each day and serving meals.

    • 17 min
    One On One With: How UCSF Health took a proactive approach to coronavirus

    One On One With: How UCSF Health took a proactive approach to coronavirus

    We’re now a month into the coronavirus pandemic in the United States. And one of the first places to see cases the U.S. was San Francisco, where today’s One On One With guest calls home. On the podcast today Dan Henroid joins me. Dan is the director of nutrition and food services at UCSF Health.

    And while Dan says his hospitals were well prepared to take on the pandemic, he admits it hasn’t come without stressors and strain, particularly on the personal level. Dan speaks with me today about some of the early measures his team has implemented to get ahead of the virus and also how he’s fast-tracking the opening of a new hospital to help serve the community during coronavirus. Here’s Dan’s story.

    Want to be on our podcast and share your story? Email me at becky.schilling@informa.com. Thanks for listening and be well.

    • 13 min

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