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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

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Articles

  • Former Guckenheimer CEO Paul Fairhead to drive Infuse Hospitality's ambitious new expansion in the new world of corporate dining

    2 weeks ago | foodservicedirector.com | Tara Fitzpatrick

    Infuse Hospitality has roots in Chicago, and the city's bustling, busy, big-shouldered and taking-care-of-business mindset, all with a touch of luxury, is part of the brand's signature. To offer an idea of what this looks like, new CEO Paul Fairhead describes an Infuse workplace cafe concept in Chicago's West Loop neighborhood, The Foyer, as a place where craft coffee flows into craft cocktails as the work day progresses.

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

    3 weeks 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

    3 weeks 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

    3 weeks ago | foodservicedirector.com | Tara Fitzpatrick

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  • Demystifying gut health with Melissa Zarrella, the chef who brings the magic of fermentation to the UHart Farmers Market

    1 month 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.

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Tara Fitzpatrick
Tara Fitzpatrick @Tara_Fitzie
13 Jan 25

RT @WSJ: Liquor sales soared during the pandemic as Americans flush with cash splashed out on booze. Now drinkers are cutting back, plowing…

Tara Fitzpatrick
Tara Fitzpatrick @Tara_Fitzie
13 Jan 25

https://t.co/83z1Iyh6tY

Tara Fitzpatrick
Tara Fitzpatrick @Tara_Fitzie
13 Jan 25

RT @USDANutrition: Serving traditional Indigenous foods in schools helps students connect to history and expands markets for Native America…