FM On Demand with Tara Fitzpatrick
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FM On Demand with Tara Fitzpatrick
FM on Demand is a monthly podcast hosted by Tara Fitzpatrick, executive editor of Food Management, the leading source for information and insights on the noncommercial foodservice industry. In this series, Fitzpatrick hosts in-depth conversations with onsite innovators and thought leaders in noncomm...
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Tricks and treats with Ohio University
This special Halloween episode of FM On Demand with Tara Fitzpatrick features OU Culinary Services Executive Pastry Chef Vicki Van Pelt and Southeast...
Cultural convergence, world travel and culinary roots with LMU’s Chef Maira Nogueira
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...
U of Nevada, Reno’s Chef Jon Buchholtz doesn’t know blackjack, but he does know campus dining
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 d...
Iconic Cleveland chef Douglas Katz joins forces for good health with Cleveland Clinic
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 Kat...
How Cura’s Comfort Cart amplifies human touch at Allegheny General
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...
This is what healthcare dining innovation looks like with Chef Jeffrey Quasha
Morrison Healthcare’s Senior Director of Culinary Innovation gives us a behind-the-scenes look into the way healthcare dining evolves, ultimately achi...
Chef Abbie Gellman, RD, trains college dietitians on plant-based power
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 n...
K-12 cafeteria whisperer Kern Halls talks design, participation and more
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 g...
From casino to cafeteria, Stony Brook University Hospital’s Chef Jim Kellenberger rolls dice on meaningful onsite chef life
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...
True West-Coast cool: San Diego State University’s Executive Chef Tiago Battastini
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...
FM Healthcare Recipe Contest Winner Trula Hepner taps into healing powers of porchetta
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...
Beekeeping chef brings buzzy menu to IBM’s conference center
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...
Resourceful Alaska healthcare chef forges new frontiers in wellness
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 Nati...
Cleveland Clinic chef on lifelong quest for true meaning of food as medicine
Aramark Healthcare+ Senior Culinary and Wellness Director Josh Ingraham is back in the healthcare dining game after a few innings of ballpark experien...
Meet UConn’s new executive director of dining
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....
Breaking down the process of sourcing whole animals at Montana State U
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 p...
K-12 by Elior’s first Chef on the Road travels to rev up school kitchens
Born in Bogota, Colombia, Camilo Garavito studied business and hospitality in Costa Rica, got an MBA in Barcelona, and along the way worked in restaur...
A grassfed beef ranch and a K-12 foodservice program team up in Colorado
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 S...
BGSU chef merges the futuristic with the farm-to-table
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 th...
Sam’s Club chef leads like a lion, roars with responsibility
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 a...
Keeping at-risk seniors away from the edge in food security and isolation
Chef Mario Reyes, director of culinary and innovation at TRIO Community Meals, lends his expertise as a master recipe developer to menus and interacti...
How can you best help the picky eaters in your life?
An expert from the American Speech-Language-Hearing Association (ASHA) helps deconstruct picky eating, feeding and swallowing disorders and more, as w...
Can we prevent or slow dementia through better senior dining?
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...
The dirt on making composting cool from BGSU marketing guru
Bowling Green University’s Office of Sustainability joins forces with BGSU Dining by Chartwells for big steps in sustainability. Marketing Director Jo...
Niagara U’s food marketing class collabs in real world
On this episode of FM On Demand with Tara Fitzpatrick, we get the scoop on a longstanding relationship between food marketing students at Niagara Univ...
Midwestern roots with U of Dubuque’s Director Andy Mettert
Andy Mettert, foodservice director at University of Dubuque is a busy guy, and tough to pin down for a podcast! Dozens of emails passed between us but...
Retro recipes can wow today’s kids
In this episode of FM On Demand with Tara Fitzpatrick, special guest Chef Carrie Richardson spins the yarns that come from researching recipes in dust...
How food fits into the new corporate culture with T. Rowe Price’s head of global associate engagement
Renee Christoff’s job is to keep employees across the world engaged and enjoying the workplace—and what that looks like is still taking shape. She sha...
College dining fit for a king in the UK
A frequent visitor to the U.S. via events like Menus of Change and NACUFS conferences, Head of Bars and Dining at the University of Reading Matt Tebbi...
The podcast gets pickled with Bon Appetit and fermentation at St. John’s College
Chef and GM Michael Cleary has taken a deep dive into fermentation at St. John’s College in Annapolis, experimenting with housemade hot sauce, pickled...
The cool collaboration behind HHS’ new sustainable bowls
A new line of plant-based, sustainable (and wildly creative) bowls is the result of back-and-forth recipe development between Chef Jason Patel of the...
ADC’s corporate chef takes care of business (dining)
Tuesdays through Thursdays are the best bet for business dining. That’s just one little nugget of B&I intel Jon Pye shared with us in the latest podca...
K12 Chef to Watch Andre James makes school the hub to lift up a community
In this episode of FM On Demand with Tara Fitzpatrick, we get into a great conversation with K-12 Chef to Watch Andre James, who, along with the Masch...
How a healthcare burger totally won over San Francisco food critic
When a burger is smashed into a screamin’ hot griddle, the lacy, almost-burnt edges are the delicious result. Take that same burger, make it grassfed...
Stanford Dining’s Christina Betondo’s top tips for managing humans
The kitchen, sadly, has often been marred by verbal abuse from chefs who thought that was the thing to do. Chefs like Stanford Dining’s Christina Beto...
BU Dining comes out swinging in fight against food waste
In this earthy episode of FM On Demand, we break up the big topic of food waste into actionable bites with Lexie Raczka, Aramark’s sustainability dire...
K12 Chefs to Watch: Metz Culinary Management’s Chef Don McIntosh builds K-12 street cred with trendy menu items
Chef Don McIntosh started out managing a KFC and is now getting kids to try new things at Westmont Hilltop School District in Johnstown, Pa., includin...
Healthcare recipe contest Best in Show Chef Brittney Horn on hidden Midwestern foodways, wellness inspiration
Talking with HHS (Hospital Housekeeping Systems) Chef Brittney Horn about her award-winning kielbasa recipe, her creative process for healthcare dinin...
C&U Chefs to Watch: Bowie State University’s Chef Eric Credle on wellness initiatives and a veteran’s perspective
Aladdin Campus Dining Executive Chef Eric Credle is sparking excitement for healthy eating at Bowie State University in Maryland. He’s got lots of goo...
One On One With: Startup firm looks to move into the emerging workplace dining market
Founder/CEO Jeff Grass of office catering firm HUNGRY talks about how the company’s new café & coffee bar service is designed to operate in the new bu...