Hot meals help students bear the brunt of cold, quarantine - CulinArt Group

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Hot meals help students bear the brunt of cold, quarantine

PURCHASE, N.Y., Feb. 18, 2022— The students who remain quarantined at Keio Academy in Purchase, N.Y., are not going hungry—certainly not for food, though maybe for fresh air and some normalcy as they take classes remotely and endure a particularly frigid winter in the Northeast.

The CulinArt team, led by Hashim Abdel, director of dining services, and Henrick Chen, executive chef, has been preparing and delivering three meals a day to students housed in two main dorms for the better part of this school year. Meal components are prepared in the main kitchen, transported in insulated containers, and assembled in central areas in each dorm for students to take back to their rooms. Additional meals are prepared for commuter students, administrators, faculty and staff, who obtain them at the dining hall for consumption elsewhere.

“Keio takes quarantine seriously and has been requesting delivered meals on and off since the beginning of the pandemic,” says District Manager Hilary Ham. “Hashim, Henry, and their team do a fantastic job of packaging hot, creative meals to keep the students happy.”

Meal service primarily consists of Continental breakfast and hearty entrees for lunch and dinner—e.g., chicken parmigiana with spaghetti and braised kale; roasted chicken legs with steamed rice and salad; or beef chili with Cheddar cheese nachos, avocado crème, and roasted broccoli.

Team members are also delivering Market items—snacks, beverages, personal items—to students ordering them via the Eatify app. Abdel says that approx. 30 students place orders that are delivered from the Market each day.

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  • February 18, 2022
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.”

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