Épisodes

  • Farm-to-school pioneers of Spartanburg (SC) District 6

    Farm-to-school pioneers of Spartanburg (SC) District 6
    Sep 27 2022
    Getting the scoop on the harvest, the students and farm-fresh menus with Ron Jones and Andrew Evans, two foodservice operators who quite literally go from farm to school every day.
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    29 min
  • College dining fit for a king in the UK

    College dining fit for a king in the UK
    Sep 20 2022
    A frequent visitor to the U.S. via events like Menus of Change and NACUFS conferences, Head of Bars and Dining at the University of Reading Matt Tebbit shares his impressions on college dining here vs. there and reflects on the passing of Her Majesty Queen Elizabeth II and the country’s mourning period, which coincides with the start of the school year.
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    33 min
  • The podcast gets pickled with Bon Appetit and fermentation at St. John’s College

    The podcast gets pickled with Bon Appetit and fermentation at St. John’s College
    Sep 12 2022
    Chef and GM Michael Cleary has taken a deep dive into fermentation at St. John’s College in Annapolis, experimenting with housemade hot sauce, pickled mushrooms from the Noma cookbook and plenty of student engagement with a blog and the new Kimchi Club.
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    32 min
  • The cool collaboration behind HHS’ new sustainable bowls

    The cool collaboration behind HHS’ new sustainable bowls
    Aug 8 2022
    A new line of plant-based, sustainable (and wildly creative) bowls is the result of back-and-forth recipe development between Chef Jason Patel of the Humane Society of the United States (HSUS) and HHS (Healthcare Housekeeping Systems) Chef Marta Hernandez.
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    26 min
  • ADC’s corporate chef takes care of business (dining)

    ADC’s corporate chef takes care of business (dining)
    Jul 11 2022
    Tuesdays through Thursdays are the best bet for business dining. That’s just one little nugget of B&I intel Jon Pye shared with us in the latest podcast. We talk about what corporate dining looks like now and how Pye sees it shaping up for the rest of the year, as new accounts open for American Dining Creations across the country. “It used to be, ‘What’s tomorrow going to bring?’ and we’d look at the weather [i.e. more business diners would stay in for lunch when it’s raining], but the way things are now, there’s just no way to forecast it.” Pye has been keeping up with changing times and labor costs with menus that do more with less, and pop-ups and limited-time offers that keep things interesting in a B&I setting.  Also, since Pye is from England, we get into many questions about the food culture, the colonialism that brought curry mania and dishes that confuse us, including toad in a hole!
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    25 min
  • 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
    Jun 21 2022
    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.
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    27 min
  • How a healthcare burger totally won over San Francisco food critic

    How a healthcare burger totally won over San Francisco food critic
    May 27 2022
    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.
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    32 min
  • Stanford Dining’s Christina Betondo’s top tips for managing humans

    Stanford Dining’s Christina Betondo’s top tips for managing humans
    May 10 2022
    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.
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    26 min