FM On Demand with Tara Fitzpatrick

Ingenious Culinary Concepts takes school lunchrooms from ‘blah’ to welcoming, fun and bound to get kids hyped up. Kern Halls, owner and founder, lends us some inspiration for back to school with a fresh new attitude.

This winner in the Best Sustainable category of FM’s Healthcare Recipe Contest talks to us about the freight farm and rooftop garden that made an amazing, award-winning, totally low carbon-footprint salad, along with his unique chef journey.

SDSU’s dining team is led by this executive chef, who takes leadership and caring about his team as seriously as he takes his grilling (and as a guy from Brazil, that’s very seriously!)

HHS Director of Culinary and Nutrition Services Trula Hepner creates menus that really nourish at Havasu Regional Medical Center.

Mike White has been at UConn since his undergrad days in the early ‘90s, when he started in the dishroom, learning all aspects of the dining program. Now, he’s putting his own stamp on it.

The collaborative, hyper-local meat program at MSU includes the dining team, agriculture college, area ranchers and local 4-H groups. We talk to the program’s coordinator and the chef to learn about the process from ranch to dining hall.

Chef Camilo Garavito has lived, studied and cooked all over the world, and now he’s focused on Wisconsin schools as a regional chef, bringing ideas and energy to Elior’s scratch kitchens, meeting students and generally bringing a beam of culinary...