Focusing on Food First

from The Vollrath Feed Hosted by Chef Rich Rupp, Justin Pehrson

Timestamps 1:01 – Large scale foodservice, College and University 6:16 – Chef Joey Martin joins the show 6:58 – COVID-19: from 32k meals a day to nothing 10:12 – Scaling back but still providing the best food possible 15:22 – Working with the UCLA Nutritionist 17:01 – Menus of Change 18:39 – Chef Joey’s journey to becoming a chef 24:53 – Work-life balance 28:16 – Keeping up with the trends 29:52 – Creating and scaling up new menu items 34:14 – Interdisciplinary Collaborations 35:22 – Ramping back up 37:39 – Chef’s favorite menu items 41:23 – Coming out of COVID-19 a stronger team 43:09 – Chef Joey’s Inspirational Quote 44:12 – Find more information on Menus of Change https://www.instagram.com/uclahousing/ https://www.facebook.com/UCLAhousing https://twitter.com/UCLAhousing

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What this episode covers

There is no denying COVID-19 has altered the way foodservice operations do business. College and university dining services are far from immune. Chef Joey Martin, senior executive chef at UCLA, joins the show this week to discuss how he and his team have navigated the pandemic, keeping focus on the food, menu development, adapting to the latest trends, and more.

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Focusing on Food First

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How long is this episode of The Vollrath Feed?

This episode is 47 minutes long.

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This episode was published on January 26, 2021.

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