George School encourages students to find their flavor - CulinArt Group

Culinart News

George School encourages students to find their flavor

NEWTOWN, PA., Jan. 26, 2023—Dining services at George School, in Newtown, Pa., now features the Find Your Flavor station, which encourages students to customize their meals using toppings, sauces, and fixings that embrace five tastes: sweet, salty, sour, spicy, and umami.

The approach is a slight twist on the five taste elements that “build our overall perception of flavor,” according to Le Cordon Bleu, the cooking school network. “We used spicy [instead of bitter] because we saw that that was the condiment most used and requested,” says Fred Long, director of dining services, adding that bitter and sour seemed too close to each other to feature in the program.

The students at George in large part have themselves to thank for this new method of delivering the flavors they crave. Long and other staff observed that, at a stir-fry station where students assemble their own dishes, they get very creative mixing and matching ingredients. “After seeing how much they enjoy this,” Long states, “my wheels began to turn.” Plus, for the large number of students from other countries, particularly Asians, “we wanted to try to bring some more fun to the dining hall, some familiar flavors to our foreign students, and another level of service to our facility.”

Some credit is also due to the client, who had seen a “wall of spices” at a university dining facility and wondered if it could be replicated at George. Long then recalled a 2019 CulinArt nutrition promotion called, naturally, “Find Your Flavor,” and used it as a foundation for turning the students’ creativity, his vision, and the client’s inspiration into reality.

Putting the station in a central location with lots of color and options was the first step Long and the crew took in implementing it. “We situated it right in the middle of our busiest area, making it hard to miss,” he says. Signage explains each taste’s functionality, and the station sports an abundance of products—some bottled, some blend on-site—for students to use in maximizing the flavor of their dishes.

Long launched the concept with several forms of support, including educational tables led by a CulinArt registered dietitian, at which students sampled the various flavors; and Teaching Kitchens, in which students learned the science of each taste and how toppings, sauces, and fixings can enhance a dish’s flavor generally and specifically. It soon caught the attention of not just students but the school admissions office and the school newspaper.

“The program is going great and increasing in popularity every day,” Long continues. “We had a meeting with the international students’ club and they could not stop talking about it. They were very thankful to everyone who helped with it.”

Flavor Faves
The Find Your Flavor station at George School features condiments with specific flavors that students from overseas would recognize, including:

– Sweet—sweet soy sauce, sweet chili, teriyaki glaze
– Salty—bonito flakes, vegetarian oyster sauce (the most popular sauce), char sui sauce, pad thai sauce, dark soy sauce and gluten-free, low-sodium tamari
– Spicy—sriracha, Sambal chili sauce, chili oil, hot bean paste, Szechuan pepper corns & togarashi
– Sour—sushi vinegar, tamarind chutney & certain curries
– Umami—furikake (rice seasoning), white & black toasted sesame seeds, fish

  • 0
  • January 30, 2023
Corporate News


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.”

Connect With Us

Want to find out what CulinArt can offer you? Connect with us today
to understand how our solutions can accommodate your unique needs.


Connect With Us

    I am a*