September 2021 - CulinArt Group

Date — September 2021

Fall ’21 opening season brisk for CulinArt school directors

Sept. 30, 2021—CulinArt Group has opened dining services at eight new independent school clients for the 2021–’22 academic year—with one more coming just weeks from now. Many opened just after...

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  • September 30, 2021

Culinary input from former student stamps Stony Brook University’s new Indian concept with authenticity

Alumna Kenny Desai worked with the CulinArt team to fine-tune the menu at Tadka, Essence of India. FoodService Director, Patricia Cobe  Sep. 24, 2021 Tadka, Essence of India, is one of three...

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  • September 28, 2021

More Specifics on Hot and Cold Composting

For those of you who read our post on composting back in August (click here to read) - we discussed how to start hot and cold compost piles. Here is...

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  • September 13, 2021

CulinArt celebrates Chef Appreciation Week

RYE BROOK, N.Y., Sept. 13, 2021—CulinArt Group is featuring three of its chefs in various activities to celebrate Chef Appreciation Week (Sept. 12-18), which celebrates the hard work our chefs...

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  • September 13, 2021

Produce comes full circle at Trinity-Pawling School

PAWLING, N.Y., Sept. 1, 2021—A bounty of produce grown on campus, including tomatoes, cucumbers, potatoes, eggplant, squash, and a variety of lettuces, awaits the students at Trinity-Pawling School in Pawling,...

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  • September 1, 2021

The Most Popular Fall Superfood: Apples!

Did you know the average human eats about 65 apples a year and 5076 in a lifetime? As you can tell, apples are considered one of the most popular fruits...

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  • September 1, 2021
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What our clients are saying

“I have really appreciated the wonderful cafeteria staff we have via Culinart and the thoughtful meals they provide our kids. They're truly one in a million. I have also really appreciated the dedication Parker and CulinArt share to sustainability and green practices on campus. I am so thankful that Parker has chosen CulinArt, a company that shares Parker values, and that they took the time and effort at such a hard time to make sure that Parker is always on the forefront of green practices and safety - never compromising.”

“The roasted tofu/noodle/edamame arugula salad with cabbage, carrots and red peppers was something that I would buy from a restaurant or food truck without question. It would win best school lunch in the U.S. without a doubt if there was such a competition! The textures and flavors were a perfect blend, tied together by an excellent dressing. I don't think anyone would be mad if that popped up on the menu every week. Thanks again to you and your staff for such high-quality food!”

“I can’t thank your entire team enough for the outstanding service, food, displays, everything!  You are a master at detail, and because of that Adam and I were able to focus on the parents.  I know what a sacrifice pulling off a weekend like this means, we are so appreciative and grateful to you all for your talent and generosity.”

“I wanted to let you know that for this entire school year I have been so well fed! I LOVE LOVE LOVE LOVE all the diversity of salad choices we have each day and the amazing entrees.  My favorites are the carnitas, chili, curry, and cajun chicken days.  I am so grateful for all the care that goes into the food because I know I do not eat enough vegetables or balanced meals without you and your crew's work.  Thank you so much!  You take such great care of us!!”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“I just wanted to express my thanks and give two thumbs up for the updates to our lunch menu. My selections have been quite tasty—corned beef Reuben, jambalaya—and I appreciate that, too! I am looking forward to trying some new items in the coming weeks. Keep up the good work!”

“I’m the GM for Branson [Ultrasonics] and based in the Brookfield office.  This is the first week that the café has been up and running in our new headquarters and just want to acknowledge the great job Adam Schnittert and the CulinArt staff onsite have done.  Our employees’ feedback thus far has been very positive.  The expanded options and menu quality have been very well received.  Just want to send you a quick note of thanks.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

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

“I just wanted to touch base as another school year draws to end. I cannot thank you enough for how smoothly this year went. Chef Felix [Herrera] and his staff made it seamless in a year with lots of wrinkles.    ”

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