Café manager makes Black History Month a daily special - CulinArt Group

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Café manager makes Black History Month a daily special

NORWALK, CONN., March 8, 2022—Christina Feitais, café manager for CulinArt at Merritt 7, a multi-tenant office complex, made celebrating Black History Month a daily occurrence in showcasing “the absolutely amazing history and accolades of African American chefs in the culinary industry.”

Feitais created a framed showcase, displayed in the unit’s Starbucks Café, featuring a different African American chef for every operating day in February (18 in all). From Abby Fisher, author of an early African American cookbook, to Zephyr Wright, the personal chef of President Lyndon Johnson, Feitais pulled snippets from newspapers and web sites to honor these and other pioneers such as George Washington Carver (who revolutionized agriculture in the South), “Queen of Creole Cuisine” Leah Chase, and B. Smith, a model and TV host who ran restaurants in New York and Washington and wrote books on cooking and entertaining.

Feitais titled the project “African American Culinary Excellence” in an effort to educate tenants on the intertwining of African-American history and culinary history. “The tenants [of Merritt 7] were really interested in the project,” she explains, “and many thanked me for making space to showcase a piece of their history. I feel like this is something we, as culinary professionals, should make time to showcase.”

Feitais says she will stage similar tributes this month for Women’s History and for Irish Heritage in April, adding, “I am really excited to provide this little bit of historical knowledge in our place of business.”

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  • March 8, 2022
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“I'm so grateful for your support, creativity, flexibility, and professionalism. I know this was a complicated event--made more complicated by some last-minute changes--and I deeply appreciate all the work you put in to make it happen. I've heard so many compliments about the food and the service. A really heartfelt THANK YOU for everything you did to make the event a marvelous success.”

“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.”

“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!”

“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”

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

“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.”

“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.”

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