Tara Fitzpatrick

Lorain

Editor-in-Chief at FoodService Director

Editor-in-Chief at FoodService Director | about me: food folklore/old cookbooks/real BBQ/dynamite/laser beam

Articles

New cookbook contains zero waste, but is full of excellent taste, courtesy of the chefs of Guckenheimer

4 days ago | foodservicedirector.com | Tara Fitzpatrick

Watermelon rind. Fennel fronds. Swiss chard stems. Leftover mashed potatoes. These are the unlikely stars of a new cookbook from workplace foodservice provider Guckenheimer, which is part of facility management company ISS. The Zero-Waste Cookbook aims to be the first in a continuing series and is designed for culinary pros and home cooks who get that sinking feeling when throwing out perfectly good, but lesser-used parts of veggies.
Go from rind to riches with these amazing new food waste-busting recipes

4 days ago | foodservicedirector.com | Tara Fitzpatrick

The chefs of workplace foodservice provider Guckenheimer have been hard at work on their new Zero Waste Cookbook, which we've sampled here to share a taste of their on-trend, clever and colorful ways to use the whole veggie — peels, rinds and all. Reducing food waste begins in the kitchen. Guckenheimer's chefs have just unveiled the Zero Waste Cookbook, where peels, crusts, leftovers and more get a second chance for plate perfection, all with fresh, vibrant flavors and cool presentations.
Menu Trends | FoodService Director

5 days ago | foodservicedirector.com | Tara Fitzpatrick

Subscribe to FoodService Director NewslettersGet the foodservice industry news and insights you need for success, right in your inbox. Sign Up Now
Demystifying gut health with Melissa Zarrella, the chef who brings the magic of fermentation to the UHart Farmers Market

1 week ago | foodservicedirector.com | Tara Fitzpatrick

The appeal of life as a chef on campus felt to Melissa Zarrella like a revelation after years in hotels and catering. "Once you get into universities, you never leave," says Zarrella, who is senior executive chef with Aramark at the University of Hartford (UHart) in Connecticut.
The portable sunshine of protein-packed grab-and-go meals for summer

2 weeks ago | foodservicedirector.com | Tara Fitzpatrick

These recipes are just the thing to help your customers savor this season on the go, fueled up with your menu, all the way from sunrise breakfast burrito to Greek yogurt potato salad at high noon to Korean short ribs as a snack to classic Chicken Cacciatore early supper to late-nite pork loin and quinoa salad. When it comes to your healthier/gourmet/upscale grab-and-go repertoire, there are lots of key notes to hit: Portable, fresh, looks amazing, tastes even better and packed with protein?
Grab-and-go can be gourmet

2 weeks ago | foodservicedirector.com | Tara Fitzpatrick

When it comes to avocados and tuna, you've only got one to two days until these ingredients turn your grab-and-go offering "unpresentable," said Abe Ng, CEO at Sushi Maki, a fast-casual sushi concept that started as a restaurant and has now moved to noncommercial locations, like colleges, hospitals, airports and Whole Foods Markets.
These summer grilling recipes are so fire

1 month ago | foodservicedirector.com | Tara Fitzpatrick

Tara Fitzpatrick is editor-in-chief of FoodService Director. She previously served as senior editor for Food Management magazine. At the start of her career, Tara was a reporter for the daily newspaper in her hometown of Lorain, Ohio, where she still resides. She holds a journalism degree from Kent State University. She's also a mom, a pretty good home cook and a fan of ghost stories, folklore, architecture, retro recipes, cheese of all kinds and cats of all kinds.
New player in senior dining Centicor debuts with an eye toward timely challenges in the industry

1 month ago | foodservicedirector.com | Tara Fitzpatrick

Centicor, a new Phoenix3 Holdings company, has just launched, offering a suite of services created for senior dining operations. The company is headed up by CEO Dana Johnston, who has decades of noncommercial dining experience, including one decade working with seniors in hospital and senior living settings. Centicor has three main pillars to serve senior dining operations: consulting, quality assurance and procurement.
USC serves up South Carolina's culinary legacy, from the Lowcountry boil to the famous banana pudding

1 month ago | foodservicedirector.com | Tara Fitzpatrick

Nothing says "Welcome to South Carolina" quite like the Palmetto State's signature foods. Consider the Lowcountry boil: Community eating at its messiest — and best, some would say. Picture it: A cascade of steaming hot shellfish, buttery corn on the cob and fluffy potatoes tumbling down directly to the table for uninterrupted sharing, scarfing and slurping.
Senior dining chef helps residents discover longevity-boosting blends

1 month ago | foodservicedirector.com | Tara Fitzpatrick

When senior dining chef Jeremy Fry welcomes new residents into independent living spaces equipped with a kitchen, he sometimes helps them sort through the cardboard boxes they’ve packed up and moved from their old houses.