January 2009
FoodService Director;1/15/2009, Vol. 22 Issue 1, p22
Trade Publication
The article announces the retirement and hiring of several food service directors in the U.S. including the retirement of Sarah Johnson from Purdue University, selection of Cary Neff at Morrison Management Specialists, and Norma Zapata at the Kilgore (Texas) Independent School District.


Related Articles

  • Chef Cary Neff. Holness, Jacqueline // Atlanta Tribune;Oct2010, Vol. 24 Issue 7, p46 

    A recipe for Cary Neff's Barley Risotto with Wild Mushrooms, Roast Tenderloin of Beef and Red Wine Reduction is presented.

  • Cary Neff: New Jersey native was born to run restaurants. Howard, Theresa // Nation's Restaurant News;10/06/97, Vol. 31 Issue 40, p79 

    Presents an interview with Cary Neff, the chef-owner of Cary's restaurant in Philadelphia, Pennsylvania and Avalon, New Jersey. Personal background; Career history; Reasons for opening another branch; Menu management; Reasons for staying in the restaurant business.

  • Counterman.  // New Yorker;5/15/1978, Vol. 54 Issue 13, p28 

    The article relates the encounter of the author with Leo Ratnofsky, a counterman at the B. & H. Dairy Luncheonette in New York City, during his last day at work before his retirement. The author describes the routine and food service of the restaurant, which consists of 26 seats. Ratnofsky noted...

  • WITH DINING HALL CONSOLIDATION: Purdue Univ. gears up for fall grand opening.  // FoodService Director;7/15/2003, Vol. 16 Issue 7, p1 

    Reports on the opening of the Earhart Dining Court dining hall at Purdue University in Lafayette, Indiana to select customers in spring 2003. Remarks from food service director Sarah Johnson regarding the consolidation and renovation of dining halls at the university; Food service structure of...

  • Pampering Your Palate. Hawley, Nancy // Heart & Soul;Aug2003, Vol. 10 Issue 6, p78 

    Chef Cary Neff, who redefined spa cuisine, shows how treat one taste buds while maintaining one's health. He's been playing with food all his adult life, tantalizing diners with an abundance of flavors in high-standard establishments. Then came the challenge of a lifetime, developing menus that...

  • ADVICE SQUAD.  // FoodService Director;11/15/2015, Vol. 28 Issue 11, p11 

    Two questions and answers related to foodservice such as the competitive benefits package for retirement and the job qualifications for candidate in foodservice position, are presented.

  • The grand scheme of things. COLEMAN, LIAM // Publican's Morning Advertiser;10/17/2016, Issue 8, p48 

    The article presents a comprehensive guide for pub operators and employers to set up a pension scheme for food service employees. The approaches include confirming the contact person, choosing a pension provider, and working out the enrollees. It recommends that employers must ensure to have an...

  • CONSCIOUS CUISINE (Book). Rotella, Mark; Zaleski, Jeff // Publishers Weekly;9/16/2002, Vol. 249 Issue 37, p65 

    Reviews the book 'Conscious Cuisine: A New Style of Cooking From the Kitchens of Chef Cary Neff,' by Cary Neff.

  • Conscious Cuisine (Book). Sutton, Judith // Library Journal;11/15/2002, Vol. 127 Issue 19, p95 

    Reviews the book 'Conscious Cuisine: A New Style of Cooking From the Kitchens of Chef Cary Neff,' by Cary Neff.


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics