Jay Vetter, executive chef with Harvest Table Culinary Group at Elon University in North Carolina, talks with us about being ready for whatever college education will look like next fall while providing comforting, fun meals in the here and now.

Debra Ryan of Oakland Rehabilitation & Healthcare Center shares her story of keeping up with regulations and dealing with death during the COVID-19 pandemic.

Director of Dining Jessica Shelly talks about the “why” of motivating herself and her team to overcome obstacles every day to keep kids in the community fed.

Nutrition and Food Service Director Dan Henroid also shares how the health system is fast-tracking the opening of a new hospital to serve the community.

Caring for the elderly has taken on new dimensions since the global pandemic hit. Find out how challenges are being met, from procurement to menus to staffing.

The college has about 750 students still on campus but residence hall occupancy could increase if recovered patients are housed in the dorms.

The recent Silver Plate recipient heads into possibly the toughest challenge in his career, as his district’s food service pros face new challenges with each day, adjusting meals, service models and more.

Healthcare executive chef shares details of serving patients and staff during the pandemic.

The corporate executive chef also talks about how he makes sure things are running smoothly, from menus to staff engagement and patient satisfaction.

The child nutrition leader also talks about USDA’s proposed changes to school meal programs