FoodService Director Online

Calling all C&U operators: Don't forget to fill out FSD's State of C&U survey!

Aladdin Campus Dining is another foodservice provider that is leaning into National Nutrition Month. Does your operation offer any health and wellness focused concepts?

Don't miss the latest edition of 5 things with FSD!

A look at "food as medicine" recipes from healthcare chef Nazim Khan, CEC, WCEC, WCMC

Many foosdservice providers are leaning into National Nutrition Month, which runs through March. Check out Aramark Collegiate Hospitality's new nutritional recipes!

We need to talk about the representation issue in the foodservice industry: According to 2022 data from DataUSA, 52.6% of the workforce in the restaurants and foodservice industry identified as women. Yet, according to the same data, approximately 22.6% of head chefs and cooks were women in 2022. And 49.7% of head chefs and cooks were white, while 25.5% of head chefs and cooks were Hispanic and 74.5% were non-Hispanic. 16.9% were Asian, and 12.5% were Black. But progress has been made. The foodservice industry actually has showcased more improvements than many other industries. And initiatives like Compass Group USA's Women in Culinary program are working to break down those barriers and make real change in the industry. I recently did in-depth reporting on the program: Here's a look at the work the program has done overall (noting that the individual interviewed for this story no longer serves in her role overseeing the program) https://lnkd.in/gzDpV_NF I also had the opportunity to talk with several female culinarians who were personally involved in the program-- Arrianna Cruz, executive sous chef at Texas State University had some advice to share for young female culinarians: "Don't give up. Just keep pushing through. No matter how hard it gets, it will be better and it's definitely worth it," she said. For a glimpse at her story click here: https://lnkd.in/gSE88aX4 And Maja Gajic, former executive chef at the University of Texas at Arlington, shared her story of coming to the United States with $50 in her pocket as a war refugee to building up her career as a well established chef: https://lnkd.in/gdSc7qrr Stay tuned, as more women have their stories to tell and I intend to help showcase them as we work toward an industry that better represents its workforce.