Corporate News - CulinArt Group

Corporate News

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

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

What our clients are saying

“Thank you so very much for the AMAZING dinner you provided for the President, Dean and Jim & Marilyn Simons. They really enjoyed it!! It was perfectly thought out and delicious. Your expertise and impeccable presentation and taste were truly appreciated!”

“I will say lunch was pretty awesome today.”

“Thank you all for such a wonderful grand pasta buffet on Friday! Everything went so incredibly smooth - from set-up to break-down. The menu was thoughtfully planned and the lunch was such a treat and undeniably delicious - the best I’ve ever had! I have heard only glowing reviews of the luncheon. Thank you guys today and every day!”

“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.”

“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”

“This is EXACTLY the type of service and experience we had always envisioned for our patients at MSK Koch!  Thank you Chef Ryan for going out of your way for this patient and all patients and staff!”

“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’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.”

“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.”

“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.”

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