Corporate News - CulinArt Group

Corporate News

CulinArt creates a menu template to support plant-forward eating in K-12 schools

Chefs and directors at more than 60 independent schools can use the tool to plan menus focused on more sustainable, healthier choices. reproduced from FoodServiceDirector.com CulinArt Culinary Development has created a menu...

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  • November 30, 2022

Fireside Chat Strengthens Bond Between Dining Staff, Students

STONY BROOK, N.Y., Nov. 21, 2022—CulinArt dining services staff at Stony Brook University recently gathered with students at student activities center plaza for the first-ever “Fireside Chat with Campus Dining.”...

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  • November 21, 2022

Forman School honors Denee Hinman for Company Achievement, Dedication to Mission

LITCHFIELD, CONN., Nov. 16, 2022—Forman School has featured Denee Hinman (above, standing, center), CulinArt Group’s director of dining services at this school for high school students and post-graduates with diagnosed...

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  • November 16, 2022

McQuaid, Hinman, Rios take top CulinArt honors

RYE BROOK, N.Y., Nov. 15, 2022—Heather McQuaid has been named Chef of the Year for CulinArt Group, as part of Envision Group’s Chef Appreciation Week activities. Denee Hinman and Andres...

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  • November 15, 2022

CulinArt Releases Plant-based Guide at SBU

STONY BROOK, N.Y., Oct. 21, 2022— CulinArt has created a “Plant-based Eating Road Map” which directs students to nearly 350 plant-based dining options across the Stony Brook University campus, including...

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  • October 25, 2022

Academy heralds CulinArt as Distinguished Warrior

CARLSBAD, CALIF., October 10, 2022—The Army and Navy Academy has bestowed its Distinguished Warrior Award on CulinArt Group, which has managed dining services at this seaside all-boys military school in...

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  • October 10, 2022

CulinArt rolls into Rhode Island’s Wheeler School

PROVIDENCE, R.I., August 31, 2022—The Wheeler School has partnered with CulinArt Group to provide dining services for its 800-plus students in four schools (preschool through grade 12). Facilities comprise The...

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  • August 30, 2022

CulinArt kicks Playland concessions into high gear

RYE, N.Y., July 8, 2022— CulinArt has debuted a handful of new concessions at Playland Park, in Rye, N.Y., as the nearly century-old National Historic Landmark enters a new era...

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  • July 8, 2022

SBU Recognized on FM’s 2022 Top College Power Players list

STONY BROOK, N.Y., May 20, 2022— Food Management magazine has included the dining services operation at Stony Brook University in its 2022 Power Players listing of the 41 best college...

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  • May 20, 2022

How CulinArt Created a Welcoming Digital Dining Experience During a Pandemic

RYE BROOK, N.Y., May 12, 2022—CulinArt Group, based here, was tasked with creating a dynamic dining experience at a leading broadband connectivity company’s new corporate headquarters. With many employees required...

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  • May 12, 2022

What our clients are saying

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

“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.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“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…”

“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.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“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 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.”

“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!”

“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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