NEW FRONTIERS IN ALLERGEN FRIENDLY BAKING P. 16
The cherry on top? Allergen friendly and gluten-free baking advances mean inclusion for all in dessert trends like the cherry-coded cupcakes shown here.
FEBRUARY 2025
TRUE STORIES OF SUSTAINABILITY WITH IMPACT P. 32 TASTE OF FSD'S CHEFS IMMERSION AT JOHNSON & WALES UNIVERSITY P. 46 3 TAKEAWAYS FROM K-12'S FIRST CONFERENCE OF
2025 P. 04
FIRST YEAR EATS PROVIDES FRESHMEN WITH MONTHLY EVENTS CENTERED AROUND MAKING LASTING, MEMORABLE CONNECTIONS.
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LETTER FROM THE EDITOR TARA FITZPATRICK SENIOR EXECUTIVE EDITOR FOODSERVICE DIRECTOR | INFORMA CONNECT
FOODSERVICEDIRECTOR.COM
PHOTO COURTESY OF CIERRA BRECKNER, MICHIGAN DINING
TABLE OF CONTENTS
28 OPERATIONS
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K12 3 BIG TAKEAWAYS FROM SNIC 2025 By Benita Gingerella
HOW CHEF KAYTLIN DANGARAN IS BRINGING HER LOVE OF FOOD TO THE MASSES AS ELIOR NORTH AMERICA’S NEW COPORATE CHEF OF DINING AND EVENTS By Benita Gingerella
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SERVED PODCASTS
BEHIND THE LUNCH LINE By NxtGen Network
32 SUSTAINABILITY AT NORTHERN ILLIONOIS UNIVERSITY, A SERVING OF RICE COMES WITH A SIDE OF
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COLLEGES & UNIVERSITIES ROBOT TAKEOVER: THE LATEST IN ROBOT DEVELOPMENTS IN ROBOT DELIVERY ON COLLEGE CAMPUSES By Reyna Estrada
SUSTAINABILITY By Benita Gingerella
35
MORE THAN A CHEF COAT: HOW MORRISON HEALTHCARE IS MAKING SUSTAINABLE CHANGES AND CHALLENGING THE PERCEPTION OF HEALTHCARE DINING By Reyna Estrada A HYBRID STUDENT-FACULTY TEAM AT WAYNE STATE UNIVERSITY IS MAKING STRIDES IN REDUCING FOOD WASTE By Reyna Estrada ABERDEEN RIDGE: PROVIDING COMMUNITY CONNECTION THROUGH FOOD By Reyna Estrada
10 BUSINESS & INDUSTRY
WHAT THE WORKPLACE DINING EXPERIENCE WILL LOOK LIKE IN 2025, ACCORDING TO EUREST By Tara Fitzpatrick
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12 SENIOR DINING
ABERDEEN RIDGE: PROVIDING COMMUNITY CONNECTION THROUGH FOOD By Julianne Pepitone
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16 COVER STORY
NOT ALL GLUTEN-FREE BROWNIES TASTE LIKE CARDBOARD: A LOOK AT HOW THE COLLEGE DINING INDUSTRY IS REDEFINING ALLERGEN-
43 CHEFS IMMERSION 46
FREE DESSERTS By Reyna Estrada 26 FOOD & BEVERAGE TRENDS RECIPE REPORT: MAPLE-TO-TABLE RECIPES TAP INTO SWEET AND SAVORY TRENDS By Tara Fitzpatrick
FSD CHEFS IMMERSION AT JOHNSON & WALES, CHARLOTTE: SNAPSHOTS OF CULINARY COLLABORATION AT PLAY By Tara Fitzpatrick
PHOTO: ENVATO COVER PHOTO: SHUTTERSTOCK
K12
or to the changes. “It was a change for [the high school- ers], but our younger kids were just like, ‘Oh, this is how it’s been done,” she shared. 2. AI ELICITS HESITANCY FROM MANUFACTURES While some school nutrition depart - ments have leveraged AI to help with certain tasks , some K-12 manufactures are still cautious about relying too much on artificial intelligence. During a panel, manufactures shared that AI is not a focus for them at this time and cautioned K-12 nutrition pro - fessionals from using the technology for things like writing bid equipment speci- fications. “I would recommend on specifica - tions to pull it from the manufacturer’s website because if you’ve ever tried to generate anything on AI, it doesn’t look anything like what you would write,” Carroll Bender, director of consultant services for Jackson WWS, shared dur- ing the panel. 3. SCHOOL NUTRITION TEAMS GET CREATIVE AS LABOR AND CHALLENGES CONTINUE Labor continues to be a challenge for K-12 operators and many are unable to offer competitive wages to attract and retain new employees. As a result, some nutrition teams have started thinking outside the box to come up with other ways to boost their recruitment and re- tainment efforts. During a session led by Dr. Yetunde Alade, assistant director for the nutrition team at Clayton County Public Schools in Jonesboro, Georgia, Alade shared how the nutrition department came up with an employee perks program after experiencing severe staffing shortages due to COVID-19. The program allows employees to re- ceive financial rewards if they do well on the job. For example, employees who receive perfect attendance every quar- ter receive a $500 bonus on their next paycheck.
and their industry partners discussed everything from the new school nutri- tion standards, to implementing AI and more. Here are three big takeaways from the conference. 1. OPERATORS AND INDUSTRY PARTNERS ARE GEARING UP FOR ADDED SUGAR RESTRICTIONS The U.S. Department of Agriculture (USDA) announced its final rule for its updates to the school nutrition stand - ards last spring. Operators and their manufacturer partners are currently paying special attention to the first added sugar phase, which will begin at the start of next school year and will put product-based added sugar restrictions on breakfast ce- reals, yogurts and flavored milk. During a session led by Shannon FitzGerald, registered dietician and nu- tritionist at the Institute of Child Nu- trition, manufacturers in the audience shared how they were already offer- ing certain products that would fit the new added sugar restrictions and are working on adding additional products to fit the new standards as well. K-12 operators were also quick to point out that they too were already implement- ing changes to their menu ahead of the 2025-26 school year to get a head start on getting used to the new regulations. FitzGerald is hopeful that while the added sugar restrictions may be tough for some students (especially the older ones) to get used to initially, eventually, they will come around. She saw this play out with the imple- mentation of the 2010 Healthy Hunger Free Kids Act (HHFKA) which intro - duced a wave of nutritional changes to school meals programs in the early 2010’s. During that time, FitzGerald was school nutrition director at a dis- trict in Ohio and noticed that while the high school students struggled with the changes brought on by HHFKA, the younger students were more accepting of the new regulations since they were not used to the way things had been pri-
3 Big Takeaways From SNIC 2025 K-12 operators and manufacturers met in Phoenix this week for The School Nutrition Association’s first conference of the year to discuss how they could work together to tackle current challenges impacting the segment. BY BENITA GINGERELLA K -12 school nutrition oper- ators and manufacturers gathered in Phoenix this week for the School Nu- trition Industry Confer- ence (SNIC) put on by the School Nutri- tion Association. Over the course of the conference, school nutrition operators
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COLLEGES & UNIVERSITY
https://www.youtube.com/watch?v=ZVuzuTsCcbw
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PHOTO BY JOE A. MENDOZA/CSU PHOTOGRAPHY
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FRESH PODCASTS FROM
WE SPEAK WITH SOME OF THE MOST INFLUENTIAL AND INNOVATIVE DISRUPTORS IN THE INDUSTRY. NEW EPISODES WITH NXTGEN NETWORK
Discover the inside scoop on Butter- ball in this episode of the NextUp Pod- cast! Marlon dives into a fascinating conversation with Dr. Alice Johnson and Frank Samuelson from Butterball, uncovering the company’s dedication to animal care & wellbeing, food safety, and cutting-edge turkey products. Learn about their transparent au- diting practices, the role of antibiotics in turkey farming, and why turkey is gaining popularity in K-12 school meals. Plus, hear about Butterball’s community initiatives, their American Humane Cer- tification, educational programs, and fu - ture research plans. Packed with expert insights and fun turkey trivia, this epi- sode is perfect for food enthusiasts and industry professionals alike. Get ready for an exciting deep dive into the world of Florida seafood, local agriculture, and the Fresh from Florida initiative. This episode explores how seasonality, trade shows, and culinary collaborations are shaping Florida’s food scene, leading up to the highly an- ticipated Taste of NFL. From farm to fork, learn how local farmers, fishermen, and chefs are work - ing together to bring fresh, high-quality ingredients to the table. Discover the impact of Florida’s diverse cuisine, the importance of selecting fresh seafood, and how innovative farming practices are driving the future of food.
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K12
FRESH K12 CONTENT FROM
Behind the Lunch Line A Day in Baltimore City Public Schools
BY NXTGEN NETWORK
A t Montebello Elementary Middle School in Baltimore, the cafete- ria is buzzing with energy and heart. Every week, the kitchen team serves up more than 2,000 meals to over 500 students, making sure every- one has something healthy and tasty to fuel their day. Meet Anne and Tamika, two of the amazing people making it all happen. Anne has been serving students for 25 years, and her favorite part is knowing she’s helping kids eat nutritious meals. Tamika, who’s been with Montebello for 15 years and is even a proud alum, loves getting to know the students and their personalities. For her, it’s a full-cir- cle moment. “School lunch has changed a bit since I was here in ’96,” she laughs. Inside the kitchen, it’s a well-oiled machine. The day’s menu might include pizza or peanut butter and jelly with cheese sticks, always paired with fruits and veggies like peaches and cucum- bers. There’s also dry storage stocked with essentials like peanut butter (they go through three giant cans a day!) and freezer favorites like emoji fries—a huge hit with the kids this year.
https://vimeo.com/1008188637/20185ec323
This video was made/produced by NXTGEN NETWORK
Deliveries are another big part of the job. On produce days, the team careful- ly inspects every box to ensure only the freshest fruits and veggies make it to the students. Anything less than perfect goes right back to the vendor. This behind-the-scenes look at Mon- tebello’s kitchen busts the myths about school meals. From the variety of choic- es to the attention to quality, it’s clear
Want more information on how we can highlight your school district? Click here! the team is passionate about serving up more than just food—they’re creat- ing a warm, welcoming space for stu- dents to thrive. And honestly, isn’t that what every great meal is all about?
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COLLEGES & UNIVERSITIES
R obots seem to be the hot topic in recent technolo- gy news for college din- ing operations. Robot de- livery isn’t entirely new of course, but its progress is notable. George Mason University is credited with bringing delivery robots to the college and university space, in 2019 and the delivery method has continued to grow in the past few years. Starship Technologies, the biggest robot delivery provider in the space, currently offers the service at 55 universities. This year, robot delivery is getting more sustainable, more college campus- es continue to launch the concept and more tech companies are entering the space. Here’s a look at the latest in robot delivery news for college dining opera- tions.
STARSHIP ROBOTS ARRIVE AT COLORADO STATE UNIVERSITY Starship Technologies’ delivery robots are well known in college dining, and they just added another university to their roster—Colorado State University. The robots are now roaming campus and diners can now get food delivered from select on-campus eateries, by the hands (well, more like by the wheels) of Starships’ zero-emission robots. The robots are battery operated, and the average robot delivery consumes as little energy as making one cup of coffee, making it a more sustainable alternative than traditional delivery. Each robot has separate compartments for hot and cold food, and they are able to carry the equivalent of three shopping bags. “Robot delivery is the next wave of technology in food delivery, and CSU
Robot Takeover: The Latest Developments in Robot Delivery on College Campuses Robots, particularly delivery ro- bots, have made their presence known on college campuses for quite a while. Here’s a look at the latest developments in college dining tech.
BY REYNA ESTRADA
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COLLEGES & UNIVERSITY
international autonomous robotic deliv- ery company opens the doors to other opportunities in the technology space.” To place an order, diners can use the Grubhub app where they can also track the robot on its journey, they can expect their delivery to be completed quickly, even just a few minutes, depending on the items ordered. ROBOTS HELP TO REDUCE CLI- MATE IMPACT AT GEORGE MA- SON UNIVERSITY While robot delivery is already more sustainable than traditional delivery methods, Starship is taking it a step fur- ther with the help of reusable container company, Topanga.io . The two compa- nies are working together to give din- ers the option for food to be packaged in reusable containers, for mobile pick- up or kiosk orders. The initiative is first going to be rolled out at George Mason University, but the two companies plan on launching the service at additional Starship campuses. The service will also be available for robot deliveries in the future. Topanga’s ReusePass program is fully integrated with the Starship app, and it is as simple as choosing the reusable packaging option when placing an order. Students will also be able to track the containers, allowing them to see which they currently have and what needs to be returned. The packaging is then thor- oughly cleaned and sanitized before be- ing put back into circulation. “At Mason Dining, sustainability is a top priority, and this seamless integra- tion makes it easier than ever for our students to choose environmentally re- sponsible dining options,” said Rosho- nda Alexander, Sodexo retail general manager at George Mason University, in a statement. “We believe this will be a great success, furthering our commit- ment to a greener campus.” Topanga’s ReusePass program will be live on more than 65 college campuses this year. During the 2023-2024 aca- demic year, the program served 1.2 mil- lion meals in reusable containers with
an average return rate sitting above 97%. This helped divert 123,500 pounds of waste from going to the landfill. “Starship’s technology has empow- ered campus communities to offer sus- tainable food delivery solutions, making our partnership a natural extension of their commitment to sustainable din- ing,” said Page Schult, CEO at the re- usable container company. “Topanga’s ReusePass integration with the Starship app and kiosks provides students with a seamless way to embrace sustainabil- ity without sacrificing convenience. It’s a win-win-win for campuses, students, and the environment.” AVRIDE AND GRUBHUB TEAM UP TO EXPAND ROBOT DELIV- ERY ON CAMPUSES Another tech company that offers delivery robots is Avride, and they recently teamed up with Grubhub to expand their reach. The Ohio State University cannot get enough robot delivery, it seems. The university, previously offered robot delivery delivery through Cartken , now has brought back the androids with a fleet of 100 robots from Avride. These robots have a spacious compartment that allows students to order anything from a quick snack to full meals. The robots can navigate delivery, even through challenging weather conditions. They also feature customizable LED panels with animated designs, which can be customized to reflect the campus community. “Our robots have already proven their value in campus environments, delivering convenience and delight to students,” said Dmitry Polishchuk, CEO of Avride, in statement. “We’re thrilled to be working with Grubhub to scale this success and expect to see hundreds of our robots serving campuses already in 2025.” Grubhub has offered robot delivery to its campus partners since 2021, and this new partnership will help the company bring student’s favorite delivery couriers to more universities.
will be at the forefront,” said Lucas Mill- er, director of residential dining services at CSU, in a statement. “Delivery robots will not only bring a new service to the CSU community, but it will also provide hands-on experience with new technol- ogies for the students who will manage and maintain the robots.” A CSU student actually worked di- rectly with Starship Technologies to prepare for the launch. Tevis Parent, a sophomore computer engineering ma- jor, worked as a robot technician, focus- ing on identifying, troubleshooting and fixing issues with the robots. “My ultimate goal is to design and build satellites,” said Parent. “So, working on these electronic circuits develops my di- agnostic abilities and my knowledge of electrical components and systems – as well as the experience of working for an
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BUSINESS & INDUSTRY
E urest, the business dining arm of Compass Group North America, serves nearly one million meals to more than 1,600 facilities across the country. So, it’s no exaggeration to say Eurest has its fork on the pulse of B&I foodservice and where it’s going. B&I was arguably one of the most affected segments of onsite foodservice destroyed by the pandemic. While other segments, like K-12, are getting back on track, the work-from- home phenomenon means B&I has been on shaky ground for going on 5 years now. That means this side of the industry has had to be more clever and nimble than ever. Eurest uses real-time data from those millions of meals served to serve B&I in the most effective, meaningful — and profitable — way possible. Eurest’s Elev8 Hospitality group, alongside Compass Group’s E15 insights, is constantly tracking and analyzing sales trends, guest preferences, catering and industry innovations. “We leverage data to craft our menus and stay in touch with consumer preferences — everything from global demands to what people are ordering [from] the most popular restaurants in America,” said Chris Ivens-Brown, Chief Culinary Officer for Eurest
and Compass Group North America. “Understanding the full scope of guest preferences, coupled with our R&D efforts, we are able to deliver exceptional culinary experiences that rival anything our guests can get outside of our marketplaces.” Here are the four experiential B&I dining trends Eurest is betting on: NO ONE IS GETTING BORED WITH BOARDS Boards can get portable, but they’re always shareable. Many American diners, following popular dietary and fitness advice, are in love with protein. It’s a priority, and charcuterie boards happen to fit that space perfectly. Eurest is seeing a “surge of interest for deli classics, like meat, cheese and nuts, but through an elevated experience,” according to a report. Eurest kicked off the new year with a new deli offering called Boxed that allows guests to customize their own on-the-go charcuterie board. GRAB-AND-GLOBE The bolder, the better, Eurest guests have communicated. Flavor fusions of sweet, spicy, tangy, creamy and rich flavors are what workforce diners are craving, according to Eurest’s research. Last year, an
What the Workplace Dining Experience Will Look Like in 2025, According to Eurest The B&I foodservice giant pre- dicts major change in work- place dynamics, moving away from fast-casual convenience in business dining to social staple/ connecting force in the coming year.
BY TARA FITZPATRICK
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PHOTOS COURTESY OF EUREST
BUSINESS & INDUSTRY
expansive global menu lineup was released, and the company is looking to build on that through this year, with more development in the popular Street Eats menu that takes viral bites like quesabirria and bao buns that serve both outrageous flavor seekers and those looking for quick grab-and-go options. IT’S BRUNCH O’CLOCK SOMEWHERE A working lunch could become a working brunch, theoretically. No one knows what the workday of the future will look like, but as work evolves and norms continue to shift, workers will likely be looking for connection, if they’re in the office anyway. Eurest is anticipating a demand for more creative culinary experiences that foster connection and socialization among guests, and brunch is a time- honored friendly get-together zone. COZY CLASSICS Ahh the coziness of a melty mac ‘n cheese. And finally, Eurest predicts the resurgence of comfort classics from the family dinner table, embracing the age-old connection between home, cooking and community. A micro-trend within the comfort trend is making these classics lighter and better-for-you without losing the cozy vibes.
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SENIOR DINING
O n the west side of Colorado Springs, in the foothills of the Rocky Mountains, there is a plot of land that was first slated for a senior living facility in 2015. The owner later shelved those plans and Presbyterian Manors of Mid- America (PMMA) bought the land in 2019, announcing they would build a gorgeous new life plan complex called Aberdeen Ridge. But then COVID hit. PMMA finally began site work in 2021 and planned to open in spring 2023—but additional construction challenges and delays hampered those plans. The first resident didn’t move in until October 2024, and three months later, Aberdeen Ridge now has only about 40 residents on site. Yet Aberdeen Ridge is already a vibrant community, thanks in large part to efforts from the foodservice team to make the complex feel like home even with many spaces not yet open: welcome wagons for new residents, potluck parties, poker nights, chef demonstration dinners and much more. “We honestly thought once residents had been here a few weeks, some might just eat in their rooms—but they’re
here in the dining room every night. And not at the four-tops, but at the big community table,” says Executive Chef Carl Sette, who is employed by Cura Hospitality. “It’s a real sense of community. They want to engage with each other, and with us.” General Manager Robert Huckels has carefully tended to that sense of engagement since he was hired in May 2023, at which time everyone expected that the residents would soon be moving in. Instead Huckels, who is also employed by Cura, had to find a way to form relationships with depositors— while they all waited another year and a half for Aberdeen Ridge to welcome its first resident. “We’ve had to keep them engaged and excited about their new home even though it wasn’t ready yet,” says Huckels. “It wasn’t the original plan, but it ended up becoming a very easy transition over time: I got to know them through food and over a few glasses of wine. It all blossomed from there.” Huckels, who acted as executive chef until Sette joined in August 2024, first introduced himself to the future residents through a variety of chef demonstrations starting in May 2023.
Aberdeen Ridge: Providing Community Connection Through Food
The dining team at the recently opened senior living community has faced one roadblock after another but has still found ways to engage residents before they’ve even stepped foot inside their new home.
BY JULIANNE PEPITONE
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PHOTO COURTESY OF RICHMOND DESIGN & MARKETING AGENCY / FIVE19
SENIOR DINING
These evolved into Tasty Tuesdays, when he shared samples of two items he planned to include on the menus. He learned: Watch the salt content. They liked spicy, but not too spicy. Small plates were a hit. That summer, they ramped up to full- on parties. At the beer bash, residents snacked on appetizers and blind-tested nine beers—with the top-voted ones selected as those Huckels would put on tap at the bar. Shortly afterward came a larger party featuring a variety of bottles from wine distributors, and the residents’ votes chose the house wine. Huckels also hosted monthly potluck parties. “We have a lot of folks here who still enjoy cooking, and they’re very proud of that,” Huckels says. “I would do the entrée, like barbecue smoked brisket in July and turkey in November, and they’d bring the sides. That participation was really important and contributed to this sense of camaraderie.” As construction progressed, Huckels also brought the patiently waiting future residents on “hard hat tours” to see the upcoming new spaces. His favorite part of the tour was showing off the production kitchen’s Jade Cooking Suite, a state-of-the-art set of equipment in a design made popular by Thomas Keller: All equipment is contained in a central rectangle, with stations like grill and saute each self-contained with the refrigeration, tools and setups they need. “You can ‘turn and burn’ in those stations,” Huckels says. “The first couple weeks I did everything myself on the Jade. I could make omelettes, Reubens, entrees, all from a very small footprint so I wasn’t having to clean a giant production kitchen.” But as Aberdeen Ridge prepared in early 2024 to welcome its first residents that October, it was clear Huckels needed help. Sette joined that August through Cura, and additional team members— who are employed by PMMA—include a breakfast and lunch cook, a dinner cook (with a second coming on soon), a sous chef, a chef, a front-of-house supervisor,
a bartender and three servers. “I feel very strongly that you need the cream of the crop when hiring your core team,” Huckels says. “We have a very strong core who are all Swiss Army knives. If I have to ask a cook to do dishes, they’ll do anything that needs to be done. There is no ‘it’s not my job’; at this junction we just can’t have that. They’ve all been flexible and understanding—and it’s because they truly care about our residents.” WELCOME HOME That care is clear in personal touches like a welcome wagon, in which Sette visits each resident a few hours after move-in with a tray of snacks in hand: four Hawaiian sweet roll ham and turkey sandwiches, four-ounce homemade chocolate chip cookies, four bags of chips, a selection of fruit, and four bottles of water. “I walk up with that tray, and my first statement to them is, ‘Welcome home.’ You immediately see this sense of relief on their faces,” Sette says. “It’s just a kind way to say, ‘We see you. We’re happy you’re here. We welcome you to this community.’” With a maximum of two daily move- ins, that community is growing slowly but steadily. In the spring, Aberdeen Ridge is slated to open its largest residential building, and eventually the complex will be fully open as originally planned. “We’ve had a lot of roadblocks, but I don’t see them as problems; they’re opportunities,” Huckels says. “I’ve had the chance to get to know our residents well, and we listen very carefully to their input. As attentive and successful as we are with 40 residents, I want to do the same for the next 140 and 240.” GET TO KNOW ABERDEEN RIDGE’S ROBERT HUCKELS See what’s in store for Huckels’ operation, which was named FSD’s January Foodservice Operation of the Month.
Q: What is it that makes your operation excel? The dining experience is really important—but what people remember about it is not the chandeliers, or the fancy equipment, or the beautiful napkins. What they remember is the people, and how they were treated by the people. I’m lucky to be surrounded by quality people who truly care about what we do. When you have that, the rest takes care of itself. Q: What are your goals for the operation in the coming year? We have a monster project on our hands, with our buildings soon filling up with many more residents. Right now, we’re moving people into the 70-unit Vista building. In April, we’ll start putting residents into the Highlands, which is our largest with 100 apartments. After that we’ll go into the Cheyenne building, which is our memory and assisted care. Each of those areas will have their own fully functional satellite kitchens and dining rooms. When we’re done, in total we’ll have five kitchens operating at the same time. We’re really excited to get to that point.
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PHOTO: SHUTTERSTOCK
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Not All Gluten-Free Brownies Taste Like Cardboard: A Look at How the College Dining Industry is Redefinin Allergen-Free Desserts Food allergies are on the rise and many foodservice operations are working to put allergen-free desserts and baked goods on the menu with innovative products that don’t compromise on flavor.
BY REYNA ESTRADA
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PHOTO COURTESY OF THE PINK BAKERY
COVER STORY
G rowing up, Nubian Simmons grew accustomed to eating fruit for des- sert. Her family would enjoy brownies a la mode or crème brulee, while she would eat orange slices. Simmons has severe food allergies that often leave her with limited options, especially when it comes to desserts. And while, the disappointment of not knowing what a chocolatey brownie tastes like bothered her, what bothered her more was the sense of exclusion that came along with this experience. While her loved ones would all enjoy the same dessert together, she always had to have something different. “I felt like something was wrong with me because, you know, anytime it came to any type of dessert, I always had to have something different, you know, and you internalize that,” Simmons said. Part of the problem was that there wasn’t much out there, in terms of aller- gy-friendly desserts. And the products that did exist, were, quite frankly, not enjoy- able, according to Simmons. Allergen-free baked goods haven’t exactly gotten the reputation of being particu- larly tasty, and they can be difficult to execute as so many ingredients used in baking are filled with allergens. It can be difficult to find a baking recipe that doesn’t include eggs or milk, for instance. “There were a lot of things at the time that tasted like cardboard. And so, I really felt like it was more of a punishment to eat than it was an enjoyable experience,” said Simmons. “And so, for years I just sat in that space.” Fast forward a few years and Simmons was well established in her field of graphic design, but the frustration at the lack of available allergen-free desserts and baked goods continued to weigh on her. The frustration was felt not only for herself but for the other people out there who struggle to find quality food due to their allergies. She began to feel this desire to help those people have access to the desserts she never was able to enjoy growing up. It wasn’t until about ten years ago as Simmons was continuing to become frus- trated with the lack of allergy-friendly desserts, both in grocery stores and at food- service operations, when things started to change for her. This is when Simmons decided to completely pivot her career and address this problem herself. Despite having no experience in the foodservice industry and with baking not necessarily being one of her strongest skills, Simmons began the process of trying to create desserts and baked goods mixes that are free of the top 14 allergens. And this is how her company, The Pink Bakery, based in Milwaukee, Wisconsin, was born. Developing the products was the first challenge. Simmons said it took her about five years to not only learn how to bake allergen-free products but also make sure she wasn’t compromising on taste or presentation. Simmons wanted her products to taste just like traditional baked goods and des- serts, that do include allergens. “I wanted to create a brownie that actually looks like a brownie, didn’t have weird textures, make sure it doesn’t taste like cardboard,” she said. “Something that actual-
e ng
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ly has that crispy top and fudgy inside.” Flavor and texture were very impor- tant to Simmons who said that at first, the products weren’t turning out quite right, and worse, she thought they were terrible. But she didn’t give up and kept working on it. “I wanted it to be good. Not only for me and the people who had allergies, but the people who didn’t,” she said. “When you are the one with the allergy, you get something different. So, if we can all eat it together, I could feel as though it was an inclusive experience.” And that is exactly what Simmons has since accomplished—she has created allergen-free baking mixes that are so good, even diners without allergies are drawn to them, allowing for this inclu- sive environment. At the University of Maryland, the dining team operates two allergen-free stations, dubbed Purple Zones, and some of The Pink Bakery’s products can be found at those locations. Right now, the lineup includes brownies, banana bread and biscuits. Bart Hipple, assistant director of mar- keting and communications for the uni- versity’s dining services, said that stu- dents love The Pink Bakery’s products, as well as the university’s allergy-friend- ly offerings, regardless of whether they have a food allergy themselves or not. “People are eating from the Purple Zones who do not have allergies,” he said. “It’s good food, whether it’s an al- lergen or not. It tastes very good.” CREATING AN INCLUSIVE DINING EXPERIENCE Aside from ensuring the safety of din- ers with food allergies, inclusivity is the driving force behind the Universi- ty of Maryland’s allergy-friendly offer- ings. And it goes beyond just serving a well-rounded variety of food free of the top allergens and is even showcased through the messaging around the food. “One word we do not use in Maryland Dining is the word option, because it is not an allergen-free option for the peo- ple who have allergies. It’s the way they
eat,” said Hipple. “We don’t want you to feel as though you are a minority. This is where you live, this is where you eat.” The dining team at the University of Maryland doesn’t want students with food allergies to feel as though the food they are served is just an alternative “option” but instead that they’re given the same dining experience as those without food allergies. So, it’s important for the allergen-free meals and desserts to be as full of as much flavor as the food that contain allergens. “We are their main source of nutri- tion and the food, therefore, it cannot be boring, it cannot be monotonous,” said Hipple. “It has to have a variety of really good sparkling flavors. And it’s got to be something they want to eat. And it we feel that that is our mission to provide that.” Marquette University, another part- ner of The Pink Bakery, which also re- cently became “Spokin Verified,” a pro - cess done by Spokin, a tech company that runs a food allergy app and provides other resources for colleges regarding al- lergen-free food, and also centers inclu- sivity through its allergen-free offerings. “It’s part of our mission to have the most inclusive dining experience. And so really this is just creating the larger sense of belonging,” said Melanie Vi- anes, general manager for Sodexo at Marquette Dining. “Our whole program
“I wanted to create a brownie that actually looks like a brownie, didn’t have weird textures, make sure it doesn’t taste like cardboard.” Nubian Simmons, The Pink Bakery
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PHOTO COURTESY OF THE PINK BAKERY
GLUTEN-FREE POTATO PISTACHIO LEMON CAKE Created for the Idaho Potato Commission by Jonathan Melen- dez of The Candid Appetite, this elegant cake is gluten-free and fabulous. Mashed potatoes mean this gluten-free cake stays soft and doesn’t dry out and the pistachio and lemon flavors make this the perfect not-too-sweet dessert. Get the recipe . INGREDIENTS 1 large Idaho russet potato, peeled and diced 14 Tbsps. unsalted butter, softened 1 cup granulated sugar
4 large eggs, room temperature 2 large lemons, zested and juiced 2 tsps. vanilla extract 1 3/4 cups almond meal 2 tsps. gluten-free baking powder 1/2 cup chopped pistachios fresh whipped cream, for serving STEPS
1. Place the diced potato in a medium saucepan and fill with cold water. Bring to a boil and cook until fork tender, about 10 to 15 minutes. Drain and mash until smooth. Set aside to cool to room temperature. 2. Preheat oven to 350° F. Grease and flour a 9-inch cast iron skillet, set aside. 3. Cream together the butter and sugar on high until light and fluffy, about 5 minutes. Stir in the eggs, one at a time, mix - ing well after each addition. Mix in the vanilla extract, lemon zest, lemon juice, and mashed potatoes. It’ll look curdled but that’s okay. Add the almond meal, baking powder and stir un- til well combined. Use a rubber spatula to scrape the sides and bottom of the bowl. Add the pistachios and fold until evenly incorporated. 4. Pour the batter into the prepared skillet and spread out evenly. Bake until set, golden brown and a toothpick inserted in the middle comes out clean, about 35 to 40 minutes. Re- move from oven and let cool completely before cutting and serving. Serve with fresh whipped cream and more chopped pistachios on top.
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is just really about the inclusivity of everyone so having a dynamic and friendly program increases our goal of belonging.” Marquette University first partnered with The Pink Bakery in 2022, marking the company’s first college partnership. Originally, in 2014, The Pink Bakery started off selling baking mixes to consumers themselves, but Simmons eventu- ally saw the potential for her products in the on-site dining space. “It really opened my eyes to the fact that there’s a whole college population that are not being accommodated like the other students are on campus. First of all, they leave home where it’s safe. At home, it’s safe to eat there, and they’re coming to college. And oh my God, there’s cross contacts everywhere,” said Sim- mons. Now, the university serves an array of allergen-free desserts made from The Pink Bakery’s mixes. The dining team on site turns the mixes into the final prod - uct, creating brownies, cookies and other sweet treats. “It’s great for those students who, you know, maybe have never had a piece of cake before or never had a brownie, now they’re able to try these things,” said Lucas Flaherty, regional dietitian for Sodexo. “When you take it and make it allergy-friendly, it’s actually a really good product and it compares pretty well.” The Pink Bakery now provides its products to several universities, with more partnerships in the works. And as Simmons continues to expand, she said she hopes she can make a positive impact on the lives of people with food allergies. “To be able to spread this inclusivity is just a joy I can’t even describe. It is helping each of these students or staff members who have food allergies in all these universities or these organizations to feel a sense of normalcy” she said. “It’s like all the pain and struggle I went through, for me personally to be able to help others makes all that worth it.”
GLUTEN-FREE IDAHO POTATO POUND CAKE
Gluten-free baked goods really have come such a long way. This blogger-de- veloped recipe uses alternative flours to make the magic happen and tops it all off with whipped cream and fresh raspberries. Get the recipe.
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PHOTO COURTESY OF THE PINK BAKERY
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FOOD ALLERGIES ON THE RISE Demand for allergy-friendly foods seems to be on the rise on college campuses. Foodservice provider Sodexo’s recent Student Lifestyle survey revealed that out of the students and parents sur- veyed, 86% of respondents indicated that they were looking for their school to accommodate for their dietary needs. This demand makes sense, as research indicates that food allergies are on the rise. According to the National Institute of Allergy and Infectious diseases, adults with food allergies make up about 11% of the U.S. population while around 8% of children have a food allergy. According to the Center for Disease Control and Prevention (CDC), these numbers have been on the rise for quite some time. Between 1997 and 2011, the prevalence of food allergies in children increased by 50% . And then, from 2007 to 2021, that rate increased again by 50% in children . And while there are varying estimates of food allergy prevalence, based on dif- ferent research, the commonality be- tween the statistics is that the numbers are much larger than they were in the past. Sodexo conducted a study on this topic, and foodservice provider Com- pass Group also gathered research that indicated similar results. “Our findings are very similar, and they’re pretty staggering. The percent- age of students that are reporting some sort of intolerance or allergen is 20% to 25%,” said Tina Reddington, Sodexo’s national manager for health, wellness and nutrition for the company’s campus and government sectors. “This isn’t a fad. It impacts activities of daily living— it impacts your ability to digest food, to breathe, your major bodily systems— which is the definition of why you need to accommodate.” And many colleges are seeing these numbers in action. In 2015, after notic- ing increased demand for the gluten-free baked goods on the menu, The Univer- sity of Connecticut (UConn) launched a dedicated gluten-free bakery, the first
GLUTEN-FREE BLUEBERRY ALMOND POWER MUFFIN Perfect for powering up a winter morning, these healthy muffins were created by Sally’s Baking Addiction. Created by Sally of Sally’s Baking Addiction, these gluten-free muf- fins have what it takes to power up the morning, including Greek yo - gurt, almond flour, almond butter and zero gluten. INGREDIENTS 3/4 cup plain Greek yogurt 2 large eggs 1/3 cup creamy almond butter 1/3 cup honey 2 tsps. pure vanilla extract 2 cups old-fashioned whole rolled oats 1/2 cup almond flour 1 tsp. gluten-free baking powder 1/2 tsp. gluten-free baking soda 1/4 tsp. salt 1/2 tsp. ground cinnamon 3/4 cup fresh or frozen blueberries, divided optional, for topping: 3 Tbsps. sliced, slivered or chopped almonds STEPS 1. Preheat oven to 350°F. Line a 12-count muffin pan with liners or spray very generously with nonstick spray. Set pan aside. 2. In a large bowl, whisk the yogurt, eggs, almond butter, honey and vanilla together until smooth. 3. Add the oats, almond flour, baking powder, baking soda, salt and cinnamon, then whisk to fully combine. Fold in 3/4 cup blueberries, reserving the rest for the tops of the muffins. 4. Spoon batter into liners, filing them all the way to the top. Top evenly with reserved blueberries and almonds, if using. Bake for 21-23 minutes or until a toothpick inserted in the center comes out clean. 5. Remove muffins from oven and allow to cool in the pan for 5 minutes before serving.
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of its kind in the college and university space. The bakery started out with a few simple products like cookies or brown- ies and now, ten years later, the product lineup has evolved into almost 20 items. And while the concept is specifically fo - cused on gluten-free baked goods, they have also expanded it to meet the needs of other dietary restrictions as well by producing vegan and nut-free products. Robert Landolphi, assistant director of culinary development at UConn Din- ing, said that over the years, the concept has proven itself to be a success. The team plans to continue to work on the concept, especially as Landolphi noted that he doesn’t believe the number of students with an allergy or intolerance to gluten will not be decreasing anytime soon. “If I go back 24 years ago, we had a half dozen students [with food allergies] on campus, maybe. And now it’s 1,200 registered and we probably actually sit down and meet with 300 or 400 a school year,” he said. “There’s so many more people running into dietary needs and allergy issues right now than we’ve ever seen before.” Hipple has noticed this at the Univer- sity of Maryland as well, and oftentimes students and even parents are proactive in gathering information about their uni- versity’s allergy-friendly offerings. “Every year there are more and more students telling us in advance of the start of the school year that they have an al- lergy, and they’d like to conference with us about it,” he said. “We also note that parents in particular are very concerned about the ability of their students to eat safely on campus.” THE ‘SCIENCE’ OF ALLERGY- FRIENDLY BAKING One of Simmons’ goals is to make it as easy as possible for foodservice opera- tions to offer allergen-free desserts. And with The Pink Bakery’s mixes, Simmons is taking the complexity out of aller- gen-free baking, with most of the prod- ucts simply requiring the baker to add water and oil.
After all, baking allergen-free products can be a difficult task, but The Pink Bak - ery’s mixes don’t require chefs to become experts. “We’re helping the chef. He or she doesn’t have to try to do this on their own,” said Simmons. “Like we’ve already done it, we’ve done 5+years of research and development. It’s tried and tested, it works.” Simmons said she believes the reason allergen-free desserts are so scarce in the foodservice space is because of the difficulty in executing quality products, noting that baking is “unforgiving.” “When it came to trying to create mixes, It’s so difficult. Like it’s really that hard to make because baking is not like cooking,” she said. “It takes so much time and effort to put into and focus to just put into baked goods.” For the gluten-free bakery at UConn, being the first concept of its kind on a college campus presented some unique challenges. Specifically, Landolphi said that sourcing was difficult at first, but now there are more gluten-free ingredients available in the marketplace. When it comes to actually creating the products, the process of trial and error was helpful along the way. And now, UConn’s baking staff has it down to a science. “It’s definitely more of a science and you always hear people say, well, baking in general is a science, gluten-free baking is much different in that what you’ll find is gluten-free flours tend to absorb more moisture, more liquid,” said Landolphi. This means it is important to make sure batters lean more on the wet side, to avoid unpleasant textures. “This way, no one feels like they’re eating a dry, cardboard, gluten-free product,” said Landolphi.
YUZU LUXE MERINGUE COOKIES Star-shaped meringues make a dazzling addition to the cookie plate. Chef Douglas brightens the flavor with citrusy yuzu for a refreshing take on meringue cookies. Meringue is naturally gluten-free, so this is a great swap for any cookie platter, and an added bonus: super-cute star shapes. Get the recipe .
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At UConn, gluten-free baked goods are prepared in a ded- icated gluten free kitchen space and then packaged up and distributed across all the dining halls on campus. The bakery produces everything from a range of different cookies to cup- cakes and brownies. And while, Landolphi agrees that baking gluten-free des- serts can be challenging, over time the team has learned best practices and developed a robust line-up of tasty treats. “Biggest issue we might run into is the gluten free baked goods are so good, the people who aren’t gluten free are actu- ally taking some of the product,” he said. Another important consideration when serving aller- gy-friendly fare is the space where the food is being prepared. It is vital that allergen-free food is prepared in the proper spac- es, in order to avoid cross-contamination. Food allergies are not something to be taken lightly, and diners should feel safe about consuming the food they’re served. Everything produced from the University of Maryland’s on-campus bakery is labeled with allergens that it may have come into contact with. “Everything has to have a disclaimer on it that says baked in equipment that may have come into contact with allergens,” said Hipple. “That’s why it’s so important to have allergen-free made somewhere else, because they’re certified to not have come into contact with the allergens.”
GLUTEN-FREE PEANUT BUTTER CRACKERS Developed by Stefani Pollack of the Cupcake Project blog and the Idaho Potato Commission, these crackers have that certain something snackers look for, but definitely no gluten. These are also a great way to use up leftover mashed potatoes. Mashed potatoes mean this gluten-free cake stays soft and doesn’t dry out and the pistachio and lemon flavors make this the perfect not-too-sweet dessert. Developed by Stefani Pol- lack of the Cupcake Project blog and the Idaho Potato Com- mission, these crackers have that certain something snackers look for, but definitely no gluten. These are also a great way to use up leftover mashed potatoes. Get the recipe . Thorough food allergy training is also very important for foodservice operations, so all employees know the proper way to handle allergen-free products. Sodexo said that all of its facilities have food allergy training in place. Training isn’t done just once either, the foodservice provider conducts them regularly. “We want to make sure that that’s top of mind because this is not something to take lightly. It’s not just following a standard,” said Reddington. “It’s making sure that a student feels safe to come and eat their meals. This is really their home, right? It’s their dining room when they’re at school, so we want to make sure that they feel inclusive, they feel safe.” As food allergies continue to increase in prevalence, it’s more important than ever for foodservice operations to offer a robust array of allergy-friendly meals as well as desserts, ensuring everybody’s dietary needs are being met. While there are challenges in the allergy-friendly baking space, there are more resources than ever and innovative allergy-friendly desserts are beginning to pop up more and more. However, that doesn’t mean there isn’t room for growth. “I feel like there should be something for someone who has food allergies or dietary restrictions at every university, at every K-12 school, at every convention center,” said Simmons. Looking toward the future, Simmons plans on continuing to grow, driven by her passion for helping people and advocating for inclusive dining. “So however many places I can help get my products into to help create that normalcy for this growing population of people,” she said. “I love to be able to give that to someone. Again, it’s a sense of normalcy that a lot of us have not experienced.”
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