Corporate News - CulinArt Group

Corporate News

CulinArt takes summer camp food service to new heights

August 11, 2021—Summer camp is, by nature, a situation fraught with concerns for those charged with feeding campers. From the need to produce large quantities of meals that recharge young...

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  • August 12, 2021

Reusable containers catch on Webb School

OWINGS MILLS, MD., July 28, 2021—Last spring, classes resumed at The Webb Schools, in Claremont, Calif., in what can only be described as a compromise brought on by the pandemic:...

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  • July 29, 2021

Merritt 7 takes next step in comeback

NORWALK, CONN., July 14, 2021— The CulinArt dining services team at multi-tenant complex Merritt 7 has reopened the grill and deli stations at the location’s main café to give themselves...

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  • July 15, 2021

Schools end tough year with a blast of culinary creativity

June 16, 2021—CulinArt independent school dining services teams in the Northeast broke out of their year-long COVID-19 constraints with a flurry of end-of-academic-year catering activities that clearly showed they haven’t...

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  • June 16, 2021

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

What our clients are saying

“I just want to commend you and your staff on always providing dining options for people with food allergies/sensitivities. Not only do you provide options, but they are thoughtful and delicious. As someone who cannot consume dairy, I am always grateful and touched to have amazing meals to accommodate my dietary restrictions. THANK YOU!!! Keep up the amazing work.”

“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!”

“Greetings from Washington International School! We have been so happy to have CulinArt with us this year!  The students are raving about the food!”

“I just wanted to tell you what a fantastic job you guys are doing with the lunch delivery to Pratt [Street]!! I order from CulinArt each day that I am at the Pratt office and it’s been great every time. The food is delicious – especially the soups! It’s so nice to have consistently good food without having to worry about leaving the building. I really appreciate it. Keep up the great work!”

“I will say lunch was pretty awesome today.”

“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.”

“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.”

“The roasted tofu/noodle/edamame arugula salad with cabbage, carrots and red peppers was something that I would buy from a restaurant or food truck without question. It would win best school lunch in the U.S. without a doubt if there was such a competition! The textures and flavors were a perfect blend, tied together by an excellent dressing. I don't think anyone would be mad if that popped up on the menu every week. Thanks again to you and your staff for such high-quality food!”

“We want to take a moment to celebrate all the employees who worked on the front lines during unprecedented times. Your efforts and dedication to going above and beyond are noticed and appreciated. Thank you for being the heart and soul of CulinArt Group. We couldn’t do this without you. Chef Jay and Chef Paul have been so awesome in the Hubbell Café.  There has been significant change, but they take it in stride and keep the delicious food coming.  We truly appreciate them!”

“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!”

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