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...
Read More...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...
Read More...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...
Read More...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...
Read More...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...
Read More...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:...
Read More...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,...
Read More...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...
Read More...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...
Read More...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...
Read More...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...
Read More...“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”
Jennifer Taylor“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.”
Ellen Evans“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!”
Lise Charlier“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…”
Liz Funk“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.”
Ryuta Ohtani“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.”
William Bucklin“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.”
Beth Man“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.”
Erica Cabag“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!”
Karen Tracy“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.”
Bill Sell, SFPWant to find out what CulinArt can offer you? Connect with us today
to understand how our solutions can accommodate your unique needs.