Corporate News - CulinArt Group

Corporate News

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

Brookwood School Turns Growing Season Around—Indoors

MANCHESTER, MASS., March 31, 2021—September is usually known as a month in which to harvest, not plant. But at Brookwood School in Manchester, Mass., planting in September means fresh-picked produce...

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  • March 31, 2021

CulinArt Becomes Exclusive Caterer at Chelsea Mansion

EAST MEADOW, N.Y., March 30, 2021—The Nassau County Department of Parks, Recreation & Museums has selected the CulinArt Catering Collection as the exclusive caterer for Chelsea Mansion, the 40-room, Gold...

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  • March 31, 2021

Take-home Offerings Take Off at T. Rowe Price

OWINGS MILLS, MD., March 31, 2021—CulinArt Dining Services at T. Rowe Price is now providing take-home dinner meal kits, special holiday meals, and groceries as part of an effort to...

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  • March 31, 2021

Parker School features family recipes for lunch

SAN DIEGO, March 22, 2021 - It’s Language and Culture Week at Francis Parker School in San Diego, where the menu features dishes inspired by students’ family recipes—yesterday’s Red Sauce...

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  • March 29, 2021

CulinArt Opens the Doors to a Tech-Driven, Food-First Dining Program in Stamford, CT

STAMFORD, CONN., March 22, 2021 - CulinArt opened dining services at Charter Communications with three points of service, a Welcome Bag of snacks and treats dropped on 467 desks, and...

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  • March 29, 2021

No-Touch Scanner Measures Temperature and Mask Compliance at Rumsey Hall

February 17, 2021, WASHINGTON DEPOT, CT- Maryann Pierzga (center), CulinArt’s FSD at Rumsey Hall School in Washington, Conn., demonstrates the unit’s new touchless temperature scanner, flanked by Director of L+D Matt...

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  • February 24, 2021

Cooking with Gas

February 1, 2021, LOS ANGELES, CA- The CulinArt dining services staff at Brentwood School in Los Angeles produces approximately 1,000 lunches and dinners a week for a local Meals on...

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  • February 5, 2021

Onsite Garden Boosts Local

February 1, 2021, SUMMIT, NJ- The CulinArt dining services team at a corporate dining client in suburban New Jersey is sourcing produce from near and not-so-far in its quest to...

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  • February 5, 2021

What our clients are saying

“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 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.”

“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!”

“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!”

“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…”

“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!”

“Thanks so much for a great week of food here at SCH to start off 2021. Everything has been fantastic. The kids were loving the Chinese food and boxes today. The Moo Shu Pork was amazing. Great work!”

“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.”

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