Archives for November 2018 | CulinArt Group

Date — November 2018

Oil 101

Time for a quick Oil 101 lesson. If you ever peek down the cooking oil aisle and you’ll find oil varieties of many nuts, seeds, fruits and vegetables. But not...

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  • November 26, 2018

Tips for the Holiday Season

The holiday season is approaching! Time to enjoy family, friends, some relaxation, and good food. Check out these tips to help you stay mindful and enjoy the holidays to the...

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  • November 19, 2018

RECIPE: Mushroom Bruschetta

Mushrooms have a hearty “umami” flavor making them tasty additions to any dish. Grill them, sauté them, blend them into burgers, or try out this recipe! This Mushroom Bruschetta is...

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  • November 12, 2018

Food and Nutrition Conference and Expo – A Quick Recap

Once a year, thousands (11,000+ to be exact) of Registered Dietitians attend the Food and Nutrition Conference and Expo (FNCE), a jam packed four days of educational sessions, networking, and sampling...

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  • November 5, 2018

November Superfood: Mushrooms

It's November and there is a fungus among us - the superfood this month is mushrooms! Did you know there are more than 2,000 types of edible mushrooms? The most common...

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  • November 1, 2018

What our clients are saying

“Thank You for once again going above and beyond to ensure that our programs are a success. Your willingness to customize menus as well as provide your expert guidance to develop a well-rounded selection of offerings is what keeps us coming back! The food is always exceptional! Our programs would not be a success without the CulinArt team!”

“We appreciate the excellent service that is a hallmark of the Chadwick Culinart team. You all are such professionals - and you always deliver your service in such a pleasant manner! Thank you for everything you do to help make the Village events successful. We greatly appreciate your talents, efforts, and kindness.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“Just want to take a moment to thank you for running such a great kitchen. It’s been a huge benefit to have such a delicious and various assortment of foods to choose from, all without having to leave the building. I’m always amazed at the daily variety and the quality of food that is offered. The cafeteria has made my food choices as easy as can be.”

“I just wanted to give a huge compliment to the cook at Main Street. Today I had the Salmon Super Bowl and it was amazing!!!! Every day I go in there she always has something that looks too wonderful to pass up! Thank you for always having such a variety of food!”

“The CulinArt team has been great to work with and has been super flexible. Having worked with other dining services at different institutions, having a dining team that is open to menu changes has been a great resource for our events. ”

“I just wanted to send a quick note acknowledging the wonderful food and service provided by our new vendor.  The food was delicious and the students consistently commented on how amazing everything was.  What a difference! In addition, the staff and management were so easy to deal with – very professional.  They were punctual, responsive and attentive to our needs.  Thank you again for making a positive change to the quality of life of our students.”

“I would like to thank you and your staff for helping to make our Annual Holiday Party a Great Success.  You did an Amazing job from the décor, the food and the service you provided! I have heard nothing but great comments. As always, I enjoyed working with you and your team.”

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“What a difference a top chef makes to student satisfaction and enjoyment of campus life!  At a recent boarding school conference, food was mentioned as a key retention method and it is really true. The comforts of home are found in good food and meals enjoyed with friends. We couldn’t be more pleased with the healthy and delicious daily options presented by our chef and his team. Frank even has a suggestion box, so he is always open to new ideas and he even offers cooking classes for our students!”

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