Both young, aspiring chefs as well as well-established culinary figures from the Northwest have a major showcase place at the sprawling headquarters campus of the high-tech giant.
Three foodservice operations share their recent experiences with Hurricanes Harvey and Irma, and their tips for planning and implementing disaster plans.
Plum Market operates at 10 private school and corporate sites plus at a major airport, and is on pace to add more accounts in those and other segments.
A foodservice director and a high school assistant principal talk about how they leveraged a willingness to listen and follow up on requests to a better understanding on both sides of the lunch line.
Student meal services for the Aspen School District in Colorado is managed by a former fine-dining chef who insists on fresh ingredients, sourced locally where possible, and fresh prep down to even the ketchup and the pizza dough.
The food served on campus at Hendrix College in Arkansas has earned high marks both from students and from professional peers at NACUFS, which most recently awarded the school three Gold Awards in the most recent Loyal Horton Awards competition.
The soups made in the kitchens of the Harvard Public Schools in Massachusetts and sold to the public generate some $50,000 annually for the meal program, an indication of the high culinary quality the program maintains.
A regular on many best college food lists, Pitzer College in California generates customer loyalty from its commitment to customized food choices, its sustainable operation and its accommodation of individual diet needs.
From the elimination of fried foods, bottled water and sweetened beverages to sourcing from local growers and its own community garden, Hudson Hospital & Clinic in Wisconsin is living up to the promise it made when it signed the Healthy Food in...
