RYE BROOK, N.Y., Jan. 30, 2026—When a powerful winter storm swept across the country last weekend, blanketing communities with snow and ice, our boarding and residential school partners faced more than just closed roads and disrupted schedules. With students living on campus and faculty relying on uninterrupted services, continuity of care (and food) was essential. Across our school communities, our teams rose to the challenge—demonstrating resilience, creativity, and an unwavering commitment to service.
As forecasts became more serious, our teams began preparing well before the first flakes fell. Leaders worked closely with school administrators to align on contingency plans, ensuring food, supplies, and staffing were in place to support students and faculty throughout the storm. This close partnership allowed for quick decision-making and a shared focus on safety, comfort, and normalcy during uncertain conditions.
When travel became difficult—or impossible—many of our associates went above and beyond by staying overnight on campuses. In several locations, team members spent the night on campus so they could continue providing uninterrupted dining and support services. Their dedication ensured that students woke up to warm breakfasts, faculty had reliable meal service, and campus life continued with minimal disruption despite the weather outside.
For Jayson Shaw, chef manager at Darrow School, in New Lebanon, N.Y. (southeast of Albany, opposite Pittsfield across the Massachusetts state line), the nearly two feet of snow that fell from early Sunday through late Monday was enough reason to spend the night on a cot in his office, while two associates did so in the student center, to ensure service on Monday. “We prepared 130 plates for a brunch and also did a hot chocolate pop-up,” Shaw says. “The school offered us rooms but we decided to stay closer to where we needed to be.”
CulinArt associates at Forman School, in Litchfield, Conn., were offered on-campus accommodations Sunday night as well, but they all made it home safely, according to Samantha Dubourg, director of dining services. “My team was amazing in making it in on Sunday during the storm,” she states. “The school decided to have an early dinner to support my staff. We left coffee out for the maintenance crew who worked around the clock to keep campus clear and safe. Monday morning, the school decided to cancel class and go with a brunch, giving my team ample time to get to work. I’m so proud of the support my team has given during a time of crisis to support the community at Forman school.”
Four team members at George School, in Newtown, Pa., stayed over due to the weather, noted Lorrie Haldeman, director of dining services, in an available house on campus. They prepared Sunday night’s comfort-food dinner of Spicy Sweet Pork Noodles, Hoisin BBQ Portabella Mushrooms, and sides, plus Pulled Chicken Nachos with all of the fixin’s. “School was canceled on Monday and Tuesday,” she adds, “but we had to feed the boarders and anyone that lives on George School property.”
With the storm approaching northwestern Connecticut, Denee Hinman, director of dining services at The Hotchkiss School, in Lakeville, was reminded of the CulinArt team’s commitment: “to keep The Hotchkiss School nourished no matter the circumstance.” Days ahead of time, she arranged housing in campus apartments for a team comprising one executive chef, five cooks, a supervisor, three utility workers, and four food service workers, all of whom committed to working through the storm. “We kept our snack bar open during the entire storm and grossed record-breaking sales,” she adds.
Inside dining halls and residential kitchens, our teams leaned into what food does best in moments like these: bring comfort. Special storm-day menus featured hearty, warming favorites—homemade soups and stews, baked pastas, fresh bread, and hot cocoa stations that quickly became gathering spots.
Students at Emma Willard School, in Troy, N.Y. often order out for Matcha Tea, but delivery drivers were stymied in this suburb of Albany as well as all over the Northeast. “So we whipped up a Match PopUp once we overheard the students saying they couldn’t place their orders,” says Ana Russo, director of dining services.
For many students, these small touches made a big difference, turning a potentially stressful situation into one filled with connection and care. These thoughtful gestures reflected a deep understanding of student life and the role food plays in creating a sense of home—especially when students are far from their families during challenging weather.
Behind the scenes, collaboration was constant. Our teams stayed in close communication with school leadership, facilities, and security, adjusting service plans as conditions evolved. Whether shifting meal times, consolidating service locations, or supporting emergency protocols, flexibility and teamwork were key. The recent storm was a powerful reminder that our work extends far beyond meals. It’s about reliability when it matters most, partnership built on trust, and people willing to step up for one another. We are incredibly proud of our associates who showed up—sometimes literally staying put—to ensure students and faculty were cared for, nourished, and supported. Their dedication exemplifies our commitment to the school communities we serve and highlights the heart behind our operations. Even in the toughest conditions, our teams proved that service doesn’t stop when the weather turns—it adapts, endures, and continues with purpose.
“My whole team really pulled together and executed strong weather plans that ensured uninterrupted service across all our schools,” says Hilary Ham, district manager for schools in the Northeast. “Several managers and team members stayed overnight on campus, and everyone planned ahead—securing orders, coordinating deliveries, and prepping items in advance—so that every student was fed despite the storm.”
A number of clients chimed in as the storm subsided and services approached getting back to normal. “Your staff did an amazing job this weekend as we navigated the snowstorm,” declared Drew White, director of student life at Stony Brook School, in Stony Brook, N.Y. “From the planning to going the extra mile to making sure everyone was fed, your team truly knocked it out of the park. A big ‘thank you’ to Chef Ivan Rodriguez and [Director] Carlos Rivera for the planning and to their team for executing the plan so well.”
White gave “particular shout-outs to Belkis Valerio-Gonzalez, Jose Moran, and Pedro Paredes Delanda [food service workers] for braving the storm and coming in to cook and feed students, faculty, and families. Their dedication did not go unnoticed and was greatly appreciated. Please give those employees a hand for their outstanding effort and commitment.”
Likewise at Grier School, in Birmingham, Pa. “As we all dig out from this big storm,” wrote the head of school, “I would be remiss if I did not send a note of thanks to the team who kept things going. Thank you to Executive Chef Dan Gerhart, who covered the meals [Sunday] on his own! Thanks to [Sous Chefs] Archie Glover and Darren McCaffery who made it in [Monday] to help. Thanks to them, our girls were nourished and even spoiled with endless hot cocoa!