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Sick Day Rewards Salvatore CantalupoCorporate Chef Corporate Image Dining Services Stamford, Conn. We give each employee an incentive at the end of the year if they don’t use all their sick days. Those employees who don’t use any sick days get to choose a Friday to take off.
Veal Chops with Tomato-Pepper Relish
The adaptable, delicate flavor of veal benefits from light sauces, glazes and relishes. A quick relish of roasted red peppers and tomatoes imparts a smoky element to this simple dish. View Complete Recipe Search Recipes
Corn, part twoFrom tamales to terrific side dishes, America’s quintessential crop continues to provide sustenance (and eating thrills) to modern day diners.
Planting Crops in a Barrel
An innovative chef at Brown-Forman used bourbon barrels to turn inhospitable ground into a urban thriving garden.
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July 31, 2010
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Five Questions for: Tom Post
Study: Healthy Food Choices Increase when Nutrition Labels PresentAccording to a new study by the Center for Weight and Health at the University of California at Berkley, customers will select healthy offerings when nutrition information is provided on menus. The study was conducted in five Kaiser Parmanente cafeterias between last August and November.
Profile in Sustainability: Chef Pierre St-Germain of RISDSustainability at the Rhode Island School of Design has a champion in Executive Chef and Associate Director of Dining and Catering Services, Pierre St-Germain. Fifteen years ago, at the beginning of his career, Pierre started purchasing through a local farming cooperative in his native Atlanta. It opened his eyes to local and sustainable purchasing and has become a passion throughout his culinary career.
Looking AheadEarlier this week I spent the better part of two days at one of our sales meetings, where I was invited to share with our sales force some of the trends, challenges and targets in non-commercial foodservice. As I pulled together the notes for my presentation, I realized that the time is already upon us to begin planning for 2011. |
When Tom Post, president of campus services for Sodexo, was helping his son move into his college dorm he was frustrated by the lack of services available on move-in day. He spoke to FSD about his decision to make sure students and parents at Sodexo universities didn’t have the same problem by creating Sodexo’s Fill My Fridge program.