Jennifer Espada, Author at CulinArt Group

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Ehrhardt, Ham stress safety as CulinArt ramps up

RYE BROOK, N.Y., May 26, 2021—CulinArt unit managers reopening dining services this year can expect a more inquisitive client and need to be on top of their game when it...

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  • May 26, 2021

Greg Fragola, director of dining services, Memorial Sloan Kettering Cancer Center is One of 36 Hospital Foodservices Heroes recognized by Food Management for making a difference over the past year

New York, May 19, 2021 Nominator: James Pond, Communications Manager, CulinArt Group “Greg has always put the patient first throughout the pandemic. Greg has made sure to give his team members the...

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  • May 21, 2021

Mashaye Barr, executive chef, T. Rowe Price is One of 26 B&I Foodservices Heroes recognized by Food Management for making a difference over the past year

Owings Mills, MD, May 20, 2021 Nominator: John Drexel, Vice President, CulinArt Group “Mashaye Barr cares deeply about the community and city in which she was raised. To that end, Mashaye spends...

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  • May 21, 2021

Doing the Right Thing With Compostables and Composting at T. Rowe Price

OWINGS MILLS, MD., May 17, 2021— Compostable servicewares including cups, plates, bowls, utensils and other items are becoming more commonplace as product formulations evolve and product quality increases. T. Rowe...

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  • May 17, 2021

Celebrating 16 Foodservices Heroes in the second year of the pandemic

Jennifer Minichiello, director of dining services, Brentwood School is One of 16 Foodservices Heroes recognized by Food Management in the second year of the pandemic Los Angeles, CA,  May 11, 2021 Nominator:...

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  • May 12, 2021

Composting is a Win-Win at Forman School

LITCHFIELD, CONN., May 10, 2021—The composting program at Forman School does more than divert kitchen waste for use as fertilizer at a local farm. In exchange for supplying the compost,...

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  • May 10, 2021

Round the Table with CulinArt Group Catering Collection

Our team of industry experts gathered together (at a safe distance, of course) to discuss our approach to reopening our catering venues and resuming events safely. In this episode of...

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  • April 29, 2021

CulinArt Chefs honored in Food Waste Challenge

RYE BROOK, N.Y., April 8, 2021—Peter Klein, dir. of culinary development, and Joe Ball, regional exec. chef, were each honored in Compass Group’s 2021 Stop Food Waste Day Global Recipe...

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  • April 14, 2021

Recharged Rooted vegan cuisine concept debuts at Stony Brook University

As published in Food Management, March 5, 2021 - CulinArt has added new menu options focused on wellness and sustainability at its Rooted 100% vegan platform at Stony Brook University. Rooted...

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  • April 14, 2021

Alternate Hot and Cold Lunches Give School Meal Program Production Predictability

As published in Food Management, April 7, 2021 - CulinArt meal program at the Cambridge School has adapted to COVID-19 restrictions with packaged meals, safe dining spaces and an innovative...

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  • April 8, 2021
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What our clients are saying

“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.”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“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.”

“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.”

“We can’t thank you enough for all the time and effort you put into getting this emergency shipment of water to our Waco, Tx office. As always, you guys pulled out all the stops and did everything possible to help! I know it doesn’t seem like much to you, but our employees in TX that need drinking water are truly grateful. I feel so fortunate to work with such true professionals. I think you set the bar that your competition wishes they could match!”

“I wanted to recognize the individuals at the Valley Forge Site Café who have been supporting us throughout the COVID-19 Pandemic.  I have been onsite at least a few days every week since June 2020 and I noticed that the team continued to provide quality and timely service for breakfast and lunch.  They effectively packaged the food to maintain CDC guidelines. Thank you!  ”

“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.”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“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.”

“Dear Chef Anthony: Hi! It’s the kids from Room 223 [and their teacher, Mrs. Smith]. We thank you for providing us with such great snacks and lunches! We know how hard you and your staff work. We have been talking as a class and we came up with some of our favorite snacks. We really love the brownies, chocolate chip cookies, and Scooby snacks. The soft pretzel bits are really good, too. Thank you again! ”

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