Eat Well Blog, Author at CulinArt Group - Page 4 of 16

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RECIPE: Asparagus Stem Pesto

For Stop Food Waste Month we want to emphasize Root to Stem recipes! Only like the asparagus spears? Then, this is the recipe you need. Save those stems and make...

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  • April 22, 2020

Eggsited About Eggs!

For decades, eggs were all but banished from breakfast!  Starting in the 1960s, a link between high cholesterol and heart disease was discovered. Well intentioned doctors and researchers began to...

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  • April 15, 2020

A Series of Sweeteners

  What is the difference between the various sweeteners out there? What does it mean when sugars are “naturally occurring” or “added”? See below for our sweet review of sweeteners. Starting with...

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  • April 8, 2020

Root to Stem Cooking

  April is Stop Food Waste Month and one important way to reduce waste is utilizing root to stem cooking techniques. This way of cooking utilizes every part of the fruits...

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  • April 1, 2020

Working from Home – Find your Groove

2020 has really been off to a strong start – presenting a lot of changes, adjustments, and “new normal” to our lives. Some of us may find that we are...

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  • March 31, 2020

Spring Clean Your Shopping List

A new season is here and with it comes longer days, warmer weather, and a greater variety of available produce. Spring is the season of new life; now is the...

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  • March 25, 2020

Eating for Immunity

As the world battles the COVID-19 pandemic, it is important to maintain and strengthen our immune system.  Focusing on nutrient-rich foods and healthy lifestyle behaviors can help you and your...

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  • March 24, 2020

RECIPE: Kale, Farro, and Sweet Potato Salad with Sunflower Seeds

In honor of National Nutrition Month, we are also highlighting the health and nutritional benefits of the Mediterranean Diet with the theme: "Make Every Day Mediterranean." If you are looking...

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  • March 18, 2020

Registered Dietitian Day: What Makes a RDN?

Today is Registered Dietitian Nutritionist (RDN) Day! Celebrated during National Nutrition Month ®, RDN Day is an important observation of the contributions and expertise of Registered Dietitians as they pertain...

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  • March 11, 2020

National Nutrition Month: Eat Right Bite by Bite

Happy March and a very happy National Nutrition Month®!  Each year, the Academy of Nutrition and Dietetics creates a campaign related to nutrition education and a way to celebrate nutrition...

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  • March 4, 2020
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What our clients are saying

“We want to take a moment to celebrate all the employees who worked on the front lines during unprecedented times. Your efforts and dedication to going above and beyond are noticed and appreciated. Thank you for being the heart and soul of CulinArt Group. We couldn’t do this without you. Chef Jay and Chef Paul have been so awesome in the Hubbell Café.  There has been significant change, but they take it in stride and keep the delicious food coming.  We truly appreciate them!”

“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.    ”

“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 will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

“We were totally impressed by the presentation and care in which these new team members were brought into the CulinArt family. So happy we made the decision to choose CulinArt Group.”

“I will say lunch was pretty awesome today.”

“You know that I haven't been home (India) for a long time now.  I miss my mama, I miss the food, I miss the smells, I miss the people. Starting yesterday, I started to smell my mama's kitchen at Parker.  I KNEW something Indian was brewing; I could smell the garam masala!  Thank you for the delicious tofu curry.  It made my belly and soul happy.”

“Just came back to campus after a year of pandemic [and] just want to say that I can really tell the effort that both dining halls and all of the other locations are really putting in to make us students still feel like there is more than enough food available, good food, fresh food, healthy food. I don't think students are aware that there is such a food shortage/worker shortage and that what goes on behind the scenes must be a logistical nightmare. But I recognize it at least :) the staff was been so friendly and kind, even in the very rare occasion when something took longer than expected I could tell they were trying their absolute hardest to provide it fast and with great quality. Great job to all of them, this one student greatly appreciates the effort you all do. -Student, Stony Brook University”

“Even though we see challenges every day, each one of you rises to the occasion and makes it seem so easy. I cannot express how impressive it is to see you all work in such a fashion. You are true professionals.”

“My 6th grade daughter is a "picky eater" and a vegetarian but she really enjoys the food on the menu at SSFS and the thoughtfulness that goes into your menu planning. Thanks to your cooks and meal planners.”

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