PODCAST · news
FM On Demand with Tara Fitzpatrick
by Food Management
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 noncommercial foodservice, specifically focusing on innovation and trends within College & University, K-12, Healthcare, and Business & Industry dining.
Episodes
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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 Ohio History Center Tour Guide George Eberts. In a “trick, then treat” style interview, we weave together local ghost stories with tempting treats...
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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 most excited about on campus this year. She has a few goals she’s working toward, including a more humanized kitchen from a psychological…
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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 dining program, including later night hours, grab-and-go trends and concept makeovers. Executive Chef Jon Buchholtz takes us behind the scenes into...
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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 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…
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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 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…
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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 achieving the very real power to heal patients, staff, community.
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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 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…
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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 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…
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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 Best Sustainable category with a seasonal stunner of a salad: Romaine lettuce, green beans and cherry tomatoes are topped with a blood orange...
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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 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...
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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 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...
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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 Louis V. Gerstner Center for Learning.
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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 Native Tribal Health Consortium) back in 2016, when she shared with us the healing potential of traditional Alaskan foods and even shared some recipes...
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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 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...
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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. Now, he’s putting his own stamp on it.
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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 program’s coordinator and the chef to learn about the process from ranch to dining hall.
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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 restaurants, making each experience a learning one. Now, he’s helping Wisconsin school food professionals at Elior North America accounts, leading K-12 by...
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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 School District to fine tune the recipes and get real-time, honest kid feedback.
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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 the BGSU Dining by Chartwells foodservice team at Bowling Green State University, which sits on the flat plains of eastern Ohio, perfect grounds for...
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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 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...
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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 interactions that help a very vulnerable part of our population stave off bad nutrition and loneliness.
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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 we look at new findings and actual help beyond “try it, you’ll like it.”
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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 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...
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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 Jon Zachrich takes us behind the scenes of how the compost (and corresponding marketing copy) is made.
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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 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...
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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 he managed to find the time recently to get us caught up on what’s happening with the dining program at the University of Dubuque. We also get…
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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 dusty corners of school offices and cracking open cookbooks that hold secrets to the next hot LTO. Wait, what? That’s right, an old recipe from the…
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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 shares her perspective on working with T. Rowe Price’s foodservice contract company, CulinArt, and what B&I foodservice teams can do to engage with…
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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 Tebbit shares his impressions on college dining here vs. there and reflects on the passing of Her Majesty Queen Elizabeth II and the country’s mourning...
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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 mushrooms from the Noma cookbook and plenty of student engagement with a blog and the new Kimchi Club.
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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 Humane Society of the United States (HSUS) and HHS (Healthcare Housekeeping Systems) Chef Marta Hernandez.
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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 podcast. We talk about what corporate dining looks like now and how Pye sees it shaping up for the rest of the year, as new accounts open for American...
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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 Maschio’s Food Service team, is currently feeding kids over the summer. We talk about students returning to school to find more scratch-made menu items,...
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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 and blend it with mushrooms…the result is a healthier—yet still amazing—result. The foodservice team at San Francisco’s UCSF Health has been making...
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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 Betondo have risen to leadership positions through listening to employees rather than screaming at them.
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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 director for higher education. At Boston University (BU), BU Dining has set an ambitious goal of reducing food waste by 50% by the summer of 2023…
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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., including cool noodle bowls and smoky barbecue made with USDA ingredients.
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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 dining’s many aspects, what it takes to run the business side of a foodservice operation and her culinary roots in Southern Illinois, the home of…
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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 good ideas, and a winning philosophy for leadership.
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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 business dining environment .
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High-tech fridges provide fresh, local fare 24/7 at Buffalo Niagara Medical Campus
The Buffalo Niagara Medical Campus (BNMC) is a sprawling 120-acre complex engaging in collaborative research, clinical care and education activities among member institutions, but like just about every workplace it found that changing work habits combined with the need for fresh, healthier, more...
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One On One With: High school signs Food Forward pledge to increase meatless options
Increasing the number of meatless menu options has been a priority in a variety of onsite dining venues, from colleges, where vegetarian and vegan students often form a powerful interest group, to healthcare facilities where the reported health benefits of eating less animal protein are putting...
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One on One: Aramark’s Brittani Ratcliff brings fascinating fall flavors to campus
In this One on One podcast, Aramark’s Executive Chef Brittani Ratcliff of Morehouse State University talks about the challenges (staffing) and the joys (great food and teamwork) of bringing campus back to life this semester. As one of FM’s Chefs to Watch, Brittani Ratcliff regularly shares with…
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How Thomas Cuisine maintains its R-E-A-L Food commitment
Shane Lynch, vice president of culinary excellence for management company Thomas Cuisine, discusses the firm’s commitment to its scratch-cooking focus and how that is maintained in the face of the challenges posed by the COVID and post-COVID environments.
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Canteen expands automated meal service with Le Bread Xpress deal
Recently, Canteen Vending Services announced a partnership with Le Bread Xpress to install and manage Bake Xpress robotic bakery vending machines throughout North America. Bake Xpress is a sophisticated vending solution that offers a selection of pastries, pizza and artisan sandwiches that are...
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ABOUT THIS SHOW
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 noncommercial foodservice, specifically focusing on innovation and trends within College & University, K-12, Healthcare, and Business & Industry dining.
HOSTED BY
Food Management
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Frequently Asked Questions
How many episodes does FM On Demand with Tara Fitzpatrick have?
FM On Demand with Tara Fitzpatrick currently has 45 episodes available on PodParley. New episodes are automatically indexed when they're published to the podcast feed.
What is FM On Demand with Tara Fitzpatrick about?
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...
How often does FM On Demand with Tara Fitzpatrick release new episodes?
FM On Demand with Tara Fitzpatrick has 45 episodes. Check the episode list to see recent publication dates and frequency.
Where can I listen to FM On Demand with Tara Fitzpatrick?
You can listen to FM On Demand with Tara Fitzpatrick on PodParley by clicking any episode. We provide an embedded audio player for direct listening, and you can also subscribe via your preferred podcast app using the RSS feed.
Who hosts FM On Demand with Tara Fitzpatrick?
FM On Demand with Tara Fitzpatrick is created and hosted by Food Management.
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