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.
NYU’s Chef Tatiana Ortiz dives into summer in the city
NYU’s Chef Tati helped students through the pandemic boredom with her fun Tuesdays with Tati social media series, in which she demonstrated food “hacks” that could be easily done with dining hall items. Now, as summer heats up and New York City begins to come back to life after a long 18 months, Tatiana Ortiz prepares for innovative future menus, even as uncertainty still plays a role, especially on the catering side of things.
Ortiz describes early life in Columbia, her NYC roots and how flavors from around the world can combine into entirely something new depending on the chef. When Ortiz first came to live in New York as a teen, her persistence got her started in catering jobs which led to her current position at NYU. Preferring to go the extra mile on the job, Ortiz is optimistic about the rest of year, but cautiously so. She’s waiting to see what happens next, honing her culinary skills to nourish the campus community no matter what the future may hold.
One On One With: High school students grow beef for use in their cafeteria meal program
Students at Indian Creek High School in Indiana’s Nineveh-Hensley-Jackson United School Corp. district have been raising a number of beef cattle given to the school by the Creek Cattle Co. When they reach maturity this summer, Creek Cattle will process them into meat that the school meal program will then serve to students. The initiative thus has both an educational component for not only the students involved with taking care of the animals but others who will benefit from the experience to learn more about where food comes from while also knowing that the meat they are eating is from cows that were well cared for during their lives.
In this FM One On One podcast interview, Carol Schaaf, director of food service for the district, talks about the school-raised beef program, how she plans to use the resultant product and the benefits in general of this and related farm-to-school initiatives.
Kendal’s new a “zen-inspired” senior community will feature partnership with noted veg restaurant
Pennsylvania-based Kendal, which operates over a dozen CCRCs around the country, is in the process of developing Enso Village, a $300 million continuing care retirement community in Healdsburg, California, in conjunction with Greenbrier Development and the San Francisco Zen Center. The company describes Enso Village as “a zen-inspired life plan community [that will] focus on mindful aging, the joys of nature, environmental stewardship, contemplative care and healthy life choices for adults 60+”.
As part of that focus, Kendal is partnering with Greens, a landmark vegetarian restaurant in San Francisco’s Fort Mason district. Greens will work with Kendal on recipe development and fostering and expanding relationships with area growers as a big focus of the dining program will be on locally sourced, fresh product.
In this FM One On One podcast interview, Ben Butler, Kendal’s vice president of culinary services, talks about Enso Village and the plans for its dining component. He notes that as
planning for the community proceeds, he will be looking for an executive chef with the experience and expertise to manage its very specialized dining program.
On On One: Lehigh University Sodexo Executive Chef John Hynes says yes to flavor, no to drama
We talk about campus life as we emerge from the pandemic, Jamaican food like oxtail and dumplings, how college students’ eating habits are evolving and how a dining team can keep it together and even thrive during stressful times. One secret? No drama.
Mary Schutz on making workplace safety work for your food service team
It seems there’s a lot of information out there for the ergonomics of desk work, but back-of-the-house foodservice advice is harder to find. We spoke to Food and Nutrition Coordinator Mary Schutz about her project to help everyone ditch bad habits and move better in order to feel better. This is a major step toward avoiding injury doing everything that must be done to keep a foodservice operation up and running.
Schutz says you can never take away the physical work that goes into this job, but there are scientifically proven steps everyone can take to make things safer, more efficient and just smoother for those showing up to work every day.
We take a deep dive into the types of injuries that can occur and Shutz shares with us some of the solutions that she and her team are currently putting into practice after working with experts in workplace ergonomics.
One On One: Seattle Public Schools builds menus tailored to students and the learning experience
Director of Food and Nutrition Aaron Smith is designing menus based on geographic populations throughout the city of Seattle and partnering with teachers for lesson-based menu items in his second year at the district.