FM On Demand with Tara Fitzpatrick

This special Halloween episode of FM On Demand with Tara Fitzpatrick features OU Culinary Services Executive Pastry Chef Vicki Van Pelt and Southeast Ohio History Center Tour Guide George Eberts. In a “trick, then treat” style interview, we weave together local ghost stories with tempting treats from the bake shop. Athens, Ohio, has been acknowledged by ghost hunters as one of the most haunted pla...

On this episode of FM On Demand with Tara Fitzpatrick, the guest, Chef Maira Nogueira shares with us her unique journey to the kitchen and what she’s most excited about on campus this year. She has a few goals she’s working toward, including a more humanized kitchen from a psychological standpoint to doing more with sustainability and community. We also get into ayurvedic eating, an interesting wa...

On this episode of FM On Demand with Tara Fitzpatrick, we take a deep dive into the University of Nevada, Reno’s fresh new updates to the Chartwells dining program, including later night hours, grab-and-go trends and concept makeovers. Executive Chef Jon Buchholtz takes us behind the scenes into how the planning process went for all the changes and how it’s been going so far. With labor concerns e...

On this episode of FM On Demand with Tara Fitzpatrick, we sit down with the man behind some of Cleveland’s absolute best restaurants, Chef Douglas Katz. Way back in 2014, we featured Katz in FM; at that time, at the art museum, where he showed us some  ceviche secrets . Later, we ran into him all the way in California at a sustainable foods institute at the  Monterey Bay Aquarium, and no...

On this episode of FM On Demand with Tara Fitzpatrick, we are zooming in on the Cura Comfort Cart at Allegheny General Hospital in Pittsburgh, Pa. The Comfort Cart is proving to be a great way for the dining crew to help the nursing staff provide comfort to hospital visitors who have just received bad news. The reality of a hospital setting is: Death is part of life. And bad news can also come in...

Morrison Healthcare’s Senior Director of Culinary Innovation gives us a behind-the-scenes look into the way healthcare dining evolves, ultimately achieving the very real power to heal patients, staff, community.

Chef Abbie Gellman, MS, RD, CDN, is looking to bridge the gap between healthy food and delicious food. As a dietitian, she’s got the knowledge about nutrients and plant-based foods, but since she was first a chef, she sees through a lens of flavor. Earlier this year at the UMass Chef’s Conference, an annual learning mecca for college chefs, Gellman developed a workshop, sponsored by Kellogg’s, cal...

As a former director at one of the nation’s largest school districts, Kern Halls remembers what it’s like to serve school lunch. As a former kid who grew up on school lunch, he also remembers what it’s like to eat it. When Kern and the Ingenious Culinary Concepts team arrives at a school district, the consulting includes observing, listening and then collaborating for cafeteria solutions that turn...

On this episode of On Demand with Tara Fitzpatrick, we meet Executive Chef Jim Kellenberger, a recent winner of FM’s Healthcare Recipe Contest in the Best Sustainable category with a seasonal stunner of a salad: Romaine lettuce, green beans and cherry tomatoes are topped with a blood orange vinaigrette and candied pumpkin seeds from last year’s pumpkin carve. Kellenberger, a military veteran, has...

On this episode of FM On Demand with Tara Fitzpatrick, we are catching up with SDSU’s Executive Chef Tiago Battastini, a longtime friend of FM who we happily ran into at this year’s UMass Chefs Conference. This conversation features a recap of how the UMass Chefs’ Conference played out this year for Battastini and his team, and the full-circle moment of attending this conference in a leadership ro...

On this episode of FM On Demand with Tara Fitzpatrick, we get to know HHS Director Trula Hepner, a real-deal healthcare foodservice professional with an unstoppable drive to nourish patients, staff and the community. Hepner is a winner of this year’s FM Healthcare Recipe Contest , and her Fresh Fennel-stuffed Porchetta , which won the Best Roast category, blew us away with all the succulent flavor...

FLIK Hospitality’s Chef Will Pfeiffer learns from local beekeeper, spearheads amazing custom-built hive mind and honey-powered new menu items to IBM’s Louis V. Gerstner Center for Learning.

In this episode of FM On Demand with Tara Fitzpatrick, it’s Alaska or bust! An old friend of FM, we first met Chef Amy Foote of the ANTHC (Alaska Native Tribal Health Consortium) back in 2016, when she shared with us the healing potential of traditional Alaskan foods and even shared some recipes for fiddlehead fern pizza , hatcher pass salad , wild nettle smoked salmon pesto linguine and herring e...

Aramark Healthcare+ Senior Culinary and Wellness Director Josh Ingraham is back in the healthcare dining game after a few innings of ballpark experience and starting his own healthy food to-go business during the pandemic. He’s now ready to delve into food as medicine from a scientific (and flavor-forward) standpoint.

Mike White has been at UConn since his undergrad days in the early ‘90s, when he started in the dishroom, learning all aspects of the dining program. Now, he’s putting his own stamp on it.

The collaborative, hyper-local meat program at MSU includes the dining team, agriculture college, area ranchers and local 4-H groups. We talk to the program’s coordinator and the chef to learn about the process from ranch to dining hall.

Born in Bogota, Colombia, Camilo Garavito studied business and hospitality in Costa Rica, got an MBA in Barcelona, and along the way worked in restaurants, making each experience a learning one. Now, he’s helping Wisconsin school food professionals at Elior North America accounts, leading K-12 by Elior’s new Chef on the Road Program. The name of the program says it all; Garavito is always on the g...

Teton Waters Ranch has focused on K-12 and developed products for kids—including blended beef hot dogs with veggies—working with Loveland’s Thompson School District to fine tune the recipes and get real-time, honest kid feedback.

Back in January, we had BGSU Dining by Chartwells’ marketing guy on the podcast . Now, it’s the chef’s turn to share his side of the dining story on the BGSU Dining by Chartwells foodservice team at Bowling Green State University, which sits on the flat plains of eastern Ohio, perfect grounds for robots to roam. Executive Chef Eric Yung tells us all about the progression of the robot food delivery...

Chef Danny Concepcion has been featured in FM many times. He’s always ready with cool new culinary ideas and projects. As Executive Chef at Table 29 at Sam’s Club Home Office in Arkansas, Concepcion makes every meal out of the ordinary. Recently, an old school steak pop-up got everyone at Sam’s talking (and eating). A family man, Concepcion takes leadership very seriously, and shares his own weigh...

Chef Mario Reyes, director of culinary and innovation at TRIO Community Meals, lends his expertise as a master recipe developer to menus and interactions that help a very vulnerable part of our population stave off bad nutrition and loneliness.

An expert from the American Speech-Language-Hearing Association (ASHA) helps deconstruct picky eating, feeding and swallowing disorders and more, as we look at new findings and actual help beyond “try it, you’ll like it.”

On this episode of Food Management’s podcast, FM On Demand with Tara Fitzpatrick, our guest is Devra Shiba RD, CSG, LDN, CDP, CMDCP, senior manager of clinical services-area support for Sodexo. As a dietitian in a leadership role, she’s currently focused on a new dementia-focused program called B Integrated, a holistic approach for residents with cognitive disabilities. While dementia...

Bowling Green University’s Office of Sustainability joins forces with BGSU Dining by Chartwells for big steps in sustainability. Marketing Director Jon Zachrich takes us behind the scenes of how the compost (and corresponding marketing copy) is made.

On this episode of FM On Demand with Tara Fitzpatrick, we get the scoop on a longstanding relationship between food marketing students at Niagara University (NU) and food marketing pros at Rich Products, a neighbor of the school in Western New York State. More than 40 former students have taken jobs with Rich’s, and even more have completed food-related MBA programs through the school. We&rs...