FM On Demand with Tara Fitzpatrick

Niagara University’s Food Marketing Center of Excellence and local food company Rich Products help each other out with food marketing job experience for students and insight into Gen Z trends for the company.

From volunteering with Project Rooted to making college students feel at home, this culinarian has a lot going on.

Chartwells’ Southwest Regional Chef Carrie Richardson dabbles in culinary archaeology, takes on new role

Renee Christoff’s job is to keep employees across the world engaged and enjoying the workplace—and what that looks like is still taking shape. She shares her perspective on working with T. Rowe Price’s foodservice contract company, CulinArt, and...

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 Chef Marta Hernandez.

B&I has had turbulent ups and downs throughout the pandemic. American Dining Creations’ Chef Jon Pye has been adapting and innovating around work-from-home/hybrid workplaces.

Maschio’s Food Service Chef Andre James is director at New Jersey’s Plainfield schools, where he’s working hard to provide awesome food to the students and support for the community at the same time, including special-needs people.