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Hiking the Appalachian Trail (in segments, such is the life of a busy college dining chef) has given unique perspective to Jonathan Bohn, executive chef with contract management company Sodexo at Marist College. In the month of June, heavy backpack, hot weather and all, Bohn picked up the trail in Connecticut then made his way back home to New York State, where he’s gearing up to take on the school year.
Now, he’s ready to take on the journey that will be fall semester as college dining everywhere adjusts to the ongoing coronavirus pandemic. Menu planning is in place with lots of comfort food done right in a grab-and-go format. “You can sit there and cry about it, or you can move forward,” he says. Find out exactly how his dining team is moving forward—with a campus garden, thriving relationships with local farmers and food banks—on this episode of Food Management’s One On One With podcast.
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