Podcasts about culinary services

Feeding thousands of kids every day is no easy task—but school nutrition professionals are up for the challenge! In this video, Chef Aaron Smith, Director of Culinary Services for Seattle Public Schools, shares his creative Peanut Butter Toast Bar concept: a fun, customizable option designed to keep students excited about school meals. He's joined by Angela Gomez, RDN, SNS, who specializes in making meals both nutritious and kid-approved. Angela also explains how schools can safely manage meal modifications and communicate clearly about peanut allergies. Together, they build peanut butter toast with a lineup of tasty toppings—bananas, blueberries, chocolate chips, and even bold choices like sriracha and marmalade—for kids who like to spice things up. Learn more and get the recipe at https://www.plantforwardkitchen.org/sweet-and-spicy-pbj

There's something special about the TRM kitchen—it's where hearts connect, and change is embraced with open arms. In this episode, hear how Chef Sean Hall is passing the baton of Director Food Services to Chef Sally Herrera.Through the bittersweet news of Chef Sean's departure, we revisit some of his time here, as well as look to the future with anticipation for where the Lord is directing his next steps!  Through the change, we are also excited to see how the Lord has prepared  Chef Sally as she steps into this role with a nurturing presence crucial for a team like ours.  This episode is a testament to the personal growth and powerful stories of redemption that unfold within our walls, emphasizing the importance of second chances and the impact of sharing one's journey.Our conversation takes us through the importance of embracing change, as seen in our kitchen and beyond. We explore how Jesus himself navigated change and how maintaining our mission to love unconditionally guides us through all seasons. To learn more about TRM Ministries: Click Here!To support TRM, Click Here!

In today's NEW episode, Director of Content, Kathleen Palmer, will share with us an interview with Larry Zilliox, Director of Culinary Services at the Warrior Retreat at Bull Run and creator/Team Lead for the Visiting Chef Program. The post MMP #1024: Willing Warriors first appeared on Mission: Milspouse.

In today's NEW episode, Director of Content, Kathleen Palmer, will share with us an interview with Larry Zilliox, Director of Culinary Services at the Warrior Retreat at Bull Run and creator/Team Lead for the Visiting Chef Program. The post MMP #1024: Willing Warriors first appeared on Mission: Milspouse.

In the season 3 introductory podcast of tips From trestle, post Aaron Fish sits down with Andrew Moret of Oakmont Senior Living to discuss what they see as the 2024 food service trends that will most likely impact your operations. dive into this trendy Talk to get your 2024 off to a tantalizing start. Andrew Moret is the vice president of Culinary Services for Oakmont Senior Living. By cultivating strong leadership amongst his team, Andrew elevates the senior living dining experience and advocates for residents to ensure that being a senior is an enjoyable lifestyle and not a diagnosis. By cultivating strong leadership amongst his team, Andrew strives to continue to elevate the senior living dining experience and be a driving force in the industry. He can be reached via email at andrew.moret@oakmontmg.com Tips from Trestle - The Senior Living Food & Hospitality Podcast is sponsored by: The Boelter Companies Navigator Group Purchasing eMenuChoice POS --- Send in a voice message: https://podcasters.spotify.com/pod/show/tips-from-trestle/message Support this podcast: https://podcasters.spotify.com/pod/show/tips-from-trestle/support

This is the fourth episode in Specifically for Seniors podcasts in conjunction with Hebrew Senior Life and Orchard Cove's kseries on cognitive fitness, In the first episode we spoke with Dr. Alvaro Pascual-Leone on Brain Health and Cognitive Fitness. In the second episode of the series, we reviewed the relationship of physical exercise and brain health, in the third we discussed challenging your brain and learning new things. John Ralston has been the Director of Culinary Services at Orchard Cove Senior Living Community in Canton Massachusetts for 14 years. He previously held similar positions with Hilton and Marriott Hotels. Tina Reilly is the Clinical Nutrition Manager at Hebrew Rehabilitation Center. Previous to this position, Tina was the Director of Food and Nutrition Services at Kindred Hospital, Boston. Her experience includes being a dietician at several Boston hospitals, including Beth Israel Deaconess Medical Center. Tina has a B.S. in Clinical Dietetics. Link to Mind Diet Component Servings and Scoring: https://drive.google.com/file/d/1KY0qeZFyxgPypQFJGjbl4jLd2M2JGnF3/view?usp=share_link

I had the pleasure of owning and directing A la Carte Culinary Services, a hands-on recreational cooking school in Lynbrook, NY,  for 21 years.  Now that the school is closed, I'm still working to keep you cooking!  I'm a Certified Culinary Professional with a degree in Home Economics, concentrating in foods and nutrition, from Otterbein College.  My background includes food styling, restaurant management, corporate and editorial test kitchen work, product development and culinary education.  I've studied cooking in France, Italy, Spain, Thailand, Morocco, Argentina, New York, and anywhere else I've been!     I'm a member of the International Association of Culinary Professionals and the New York Women's Culinary Alliance.  I serve as a Past President on the Board of Directors of the Lynbrook Chamber of Commerce and am an on-camera person for Lynbrook TV. If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

School nutrition has come a long way in recent decades and U.S.-grown rice plays an important part because it's affordable, nutritious, and widely accepted. Two members of USA Rice's K-12 Chef Advisory Board, Chef Jason Hull and RDN Bettina Applewhite, join the podcast to talk about feeding kids and instilling positive dietary habits with rice. Michael and Lesley reminisce about their school days, compare notes, and discuss the merits of ketchup as a vegetable. On Wednesdays, they wear pink. With special guests: Bettina Applewhite, MS, RDN, LDN, Baltimore County Public Schools and Chef Jason Hull, Director of Culinary Services, Marin Country Day School Hosted by: Michael Klein and Lesley Dixon

Rebecca Selesky has a very full plate, mom, spouse and executive as Assistant Vice President of Culinary Services in the Division of Student Life & Engagement (SLE) at Michigan State University (MSU). She oversees an amazing team of more than 450.Implementation of strategic plans, creative and critical thinking is of paramount importance, it's important to have people of Rebecca's qualities looking out for our kids in college.In this episode please listen for-Get a job, gain experience, enhance your resumeWhat is 'The Kellogg Center' Hotel and conference centerStudent support and food choices, what is the 'Top 9' (I had know idea) allergensValue, customer focus, CleanlinessThe Spartan Family cultureFor more information on past guests, Tom's published books, and how to get in touch, please visit our newly updated website at https://www.tommattshow.com#RFZ #radio #broadcasting #podcast #michiganradio #lansing #michiganradio #mab #msu #hospitality #logisiticsThank you to Brock Fletcher and the selling team of Keller Williams Realty for their continued support of our programming!'The Tom Matt Show' Heard on-The Michigan Talk NetworkWKAR Michigan State Universities AM 870 & 102.3 FMWJIM-AM 1240 LansingWYPV FM 94.5 Mackinac Citywww.tommattshow.com(podcasts)iTunesFor more information on past guests, Tom's published books, and how to get in touch, please visit our newly updated website at https://www.tommattshow.com#RFZ #radio #broadcasting #podcast #michiganradio #lansing #michiganradio #mab #refirementzone #successstory #humaninterestpodcast #selfhelppodcast

"That place is TOXIC - don't work there!" If you've been around the hospitality industry, you've heard this before. But the best kitchens with the best culture will be the ones that do culture the right way. That's what I talk with Andrew Moret about on this week's TFT podcast. Andrew has worked in those toxic kitchens, and has seen what it can do to team morale and performance. He has also seen it done right, and has taken his experience to elevate the employee experience for his teams at Oakmont Senior Living. We get into the lessons learned, how to translate that into the right culture, and how instilling and making your leadership team responsible for that not only makes for happy employees, but also has a direct impact on diner satisfaction and the bottom line. Andrew Moret is Vice President of Culinary Services for Oakmont Management Group, the fastest growing premier senior living provider on the west coast. He leads the culinary teams at over 60 communities throughout California and Nevada to provide seasonally curated meals while accommodating individual dietary preferences and needs. By cultivating strong leadership among his team, Andrew elevates the senior living dining experience and advocates for residents to ensure that being a senior is an enjoyable lifestyle and not a diagnosis. Andrew is a graduate of the Culinary Institute of America and has over 15 years of leadership experience in all aspects of fine dining and food operations. As Executive Chef, he opened The Trumpet Vine in Simsbury, CT, and he developed a “Food Medicine” program at St. Helena Hospital in St. Helena, CA. Before bringing his knowledge and skills to senior living, He worked in two Michelin starred restaurants in the Napa Valley and as a private chef in the San Francisco Bay area. Extensive training beyond the CIA included the Sichuan Culinary Institute in China and the award-winning 2941 in Washington, D.C. By cultivating strong leadership amongst his team Moret strives to continue to elevate the senior living dining experience and be a driving force in the industry. Tips From Trestle is a podcast focused on discussion about senior living food & hospitality. Hosted by Trestle Hospitality Concepts Founder & CEO Aaron Fish, he shares his thoughts, musings and discussions about the food & beverage operations, trends and happenings in the senior living industry. To support the podcast, click here: https://anchor.fm/tips-from-trestle/support Links: Aaron Fish: www.linkedin.com/in/aaronfish Trestle Hospitality Concepts: www.trestlehospitalityconcepts.com Andrew Moret: www.linkedin.com/in/charles-andrew-moret-aa5a0487/ Oakmont Senior Living: www.oakmontseniorliving.com --- Support this podcast: https://anchor.fm/tips-from-trestle/support

In the news today: For our first headline focusing on campus living, staffing shortages in MSU dining halls results in use of disposables, student frustration. For our second headline focusing on city news, Of Virtue band: Lansing locals turned rising stars. For our final headline of the day focusing on Michigan State history to present, bleeding green and white: Black MSU alumnus and daughter achieve success.

Andrew Moret, Vice President of Culinary Services, Oakmont Management Group by Senior Housing News

Bill Horan and Corey Kaufman talk with Polly Talbot, and learn about her unique business as she is the owner of A La Carte Culinary Services of Lynbrook.

Chef Michael Ponzio discusses the challenge of feeding seniors and other high-risk individuals in healthcare facilities.

On this week's episode, Deb Cantrell (Savor Culinary Services) joins the podcast to talk about her meal delivery and catering company. She also talks about dietary needs and some ways in which people are working towards combating their food intolerances. Photo courtesy of Candice Andersen. "Punch on the TV" performed by Bruno Freitas on www.hooksounds.com. Check out our website: www.fwfoodstories.com/ For more information about The Culinary School of Fort Worth's programs, visit: www.csftw.edu/

Karey and Justin talk with Chelsea Capelo of Luby's Culinary Services about the evolution and new take on patient dining in healthcare. Can you believe they have farmer's markets in hospitals?!

Rob Scott, Director of Culinary Services, Bluestem Communities, Schowalter Villa, Hesston, Kansas

Want to know how to take your local business to the next level. Listen to this podcast where “Small Biz Stacey” Interviews Ryan from the Gather Company, a local Culinary Services company in the Washington, DC area, on the great job that they are doing with their local marketing, what is working and what is not for them.   Episode Transcript http://smallbizmarketingspecialist.com/show43 Currently Featured Marketing Programs:   D-O-N-E Marketing ► https://smallbizmarketingspecialist.com/done Daily Deals for Massive Profits ► http://dailydealsformassiveprofits.com Silver Platter Marketing Membership ► http://smallbizmarketingspecialist.com/silverplatter   Join Us On Social   LinkedIn ► https://www.linkedin.com/company/small-biz-marketing-specialist/ Facebook ► https://business.facebook.com/SmallBizMarketingSpecialist Facebook Group ► https://www.facebook.com/groups/SmallBizMarketingSuccess/ Twitter ► https://twitter.com/SmallBizStacey Google+ ► https://plus.google.com/109676232612473506882 YouTube ► https://www.youtube.com/channel/UC82SEYfUdeC0MaWwJAtmN3g  

“Turkey is a great ‘blank canvas’ for a wide variety of flavors, seasonings and marinades, making it a versatile choice for almost any dish. It’s also naturally low in fat and packed with lean protein to satisfy your appetite for health and fitness.” – Farmer Gary and Chef Dan   Gary Cooper, of Cooper Farms, is one of America’s turkey farmers. As a second generation farmer, he has been working full-time in the industry for 42 years and runs the family business along with his brother and sister. Today, Cooper Farms is a leading food supplier, selling a variety of fully-cooked and ready-to-cook turkey, ham and chicken products. Though the company has egg and hog facilities, most of its business involves turkeys. Dan Phalen is the Corporate Executive Chef at Luby’s Fuddruckers. Chef Phalen has over 25 years of culinary experience and has been with Luby’s for 11 years developing the culinary services division and oversees all culinary for Luby’s cafeterias, Luby’s Culinary Services, Fuddruckers and Cheeseburgers in Paradise restaurants. Dan is a native Houstonian who lives in Spring with his wife and two children. His daughter, Danielle, just completed her master’s degree in dietetics. You can read the full show notes at www.soundbitesrd.com.

Our February 2016 EDTalks featured Bertrand Weber, the Director of Nutrition and Culinary Services for Minneapolis Public Schools who discussed the importance of high-quality school lunches and his innovative work leading the Farm-to-School movement. Dr. Megan Gunnar is the Associate Director of the Center for Neurobehavioral Development, and the Director of the Institute of Child Development at the University of Minnesota. Dr. Gunnar discussed the importance of early brain development and how we need to start engaging children in learning before kindergarten.

Today we venture into new territory with the help of Chef Lisa Feldman, who is Director of Culinary Services for Sodexo USA. As a major provider of school meals (413 districts, two million meals daily), it’s significant and influential in ways you may never have imagined. The company’s ambitious strategies to introduce ever-fresher, more wholesome, and more appealing food on a mass scale are freely shared throughout the K-12 nutrition industry. “Nothing is proprietary,” says Feldman, who prizes creative collaboration not just with processors and trade groups, but also self-ops and even Sodexo competitors. “When districts are all doing their own thing, it’s more expensive.” Additional Resources Wild Alaska Pollock: 12 great recipes!: K-12 collection developed by Sodexo for the Alaska Seafood Marketing Institute and Genuine Alaska Pollock Producers “Sodexo finding whole grain success in school food service,” Food Business News, June 25, 2015 “Lisa Feldman’s Yogurt and White Bean ‘Ranch’ Dressing,” New York Times, June 9, 2014 Culinary Institute of America’s “Healthy Flavors, Healthy Kids” website

Robin Taylor, agricultural/forestry professional in Campus Dining and Culinary Services, receive R.C. Paul Excellence in Sustainability Award. Taylor, who became farm manager in 2009, is cited as being a tireless advocate for sustainable dining and, “from the very inception of our farm-to-campus initiative, Robin has played a central role in every aspect of building this program from the ground up.”