School nutrition grants can be a great way for school nutrition programs to receive the necessary funding needed for new equipment, staff training, and more. As Executive Director of Programs for the nonprofit Chef Ann Foundation, Laura Smith has been involved with both writing and receiving grants. Listen as she shares why grants are so important for school nutrition, how school nutrition professionals can find grants that best fit their needs, and what they should be paying attention to when they are applying for grant funding. On this episode of Onsite with FSD, we find out what's going on in a chef's mind as the mystery basket ingredi- ents are revealed. At the recent Aramark Collegiate Hospitality Nation- al Chef Competition, the winners of regional competi- tion among Aramark college chefs met up in San Anto- nio, at the Culinary Institute of America, to determine the champion through several courses of local, seasonal cuisine. We talk to that champ, UNC-Wilmington’s Chef Ryan Andress, about his thought process before the mys- tery basket was revealed and during the competition, and his point of view is interesting. During COVID, Executive Chef for Dallas Indepen- dent School District Trina Nelson was approached by her director about starting the district’s first-ever Chef Team. Today, the team includes a group of classically trained chefs whose goal is to drive meal participation at that the district by developing recipes that students love. Listen as Nelson shares how the Chefs team was formed, how the team is using student feedback to build its menu and her advice for school nutrition professionals looking to start a chef team at their own district. The University of Tulsa’s dining management team routinely sends out employee feedback surveys, and Ol- ivia Crow, marketing coordinator at the university says she has noticed a change in employee responses, semes- ter by semester. She says she noticed the feedback has gotten more positive, with employees indicating they feel valued and part of the team. This past spring semester, the dining team achieved a 71% retention rate. With la- bor being an ongoing issue for foodservice industry, a re- tention rate like that is impressive. Crow, along with Ed Daugherty, executive campus chef/regional director of dining at the university, join this episode of Onsite with FSD to discuss the work the university has done to drive retention at the dining program.
HOW SCHOOL NUTRITION OPERATORS CAN USE GRANT FUNDING TO THEIR ADVANTAGE NEW EPISODE
AUGUST 1 • ONSITE WITH FSD
11 MINUTES
INSIDE THE MIND OF THE COLLEGE CHEF WHO WON ARAMARK’S NATIONAL COMPETITION NEW EPISODE
JULY 18 • ONSITE WITH FSD
30 MINUTES
HOW DALLAS ISD’S CHEF TEAM IS GETTING STUDENTS EXCITED ABOUT FOOD NEW EPISODE
JULY 25 • ONSITE WITH FSD
23 MINUTES
FOR THE UNIVERSITY OF TULSA'S DINING PROGRAM, RETENTION STARTS WITH THE INTERVIEW NEW EPISODE
JULY 11 • ONSITE WITH FSD
24 MINUTES
Q3 2024
FSD QUARTERLY
55
Powered by FlippingBook