TITLE

Taking on Goliath

AUTHOR(S)
Schilling, Becky
PUB. DATE
March 2009
SOURCE
FoodService Director;3/15/2009, Vol. 22 Issue 3, p32
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article describes the challenge faced by Dennis Barrett, foodservice director at Los Angeles Unified in California, in updating the department. Included are the appointment of David Binkle as deputy director, and Mark Baida as executive chef. Each month during the 2008-2009 school year, a new item from the Chef's Signature Series has been introduced, such as a chicken Italiano melt and chicken cacciatore. The issue of saving and renovations at the district is also detailed.
ACCESSION #
36964355

 

Related Articles

  • USC's Mark Baida leaves hotel career to prepare Trojan courses. Elan, Elissa // Nation's Restaurant News;4/10/2006, Vol. 40 Issue 15, p48 

    The article presents an interview with University of Southern California executive chef Mark Baida regarding his responsibilities and role in the university food service. He has discussed the number of students fed daily and also described the food service facilities that the university offer to...

  • Women's pay rises 3.7% on '98 W-2s.  // FoodService Director;12/15/98, Vol. 11 Issue 12, p69 

    Reports on a study by the `FoodService Director' periodical on the compensation of school food service operators in the United States. Increase of 3.7 percent in the salaries of women; Industry challenges according to food service executives; Profile of Dennis Barrett, executive director of...

  • Asian dishes go mainstream. Pearl, Anita R. // FoodService Director;05/15/2001, Vol. 14 Issue 5, p90 

    Focuses on the inclusion of Asian dishes in the menu of school food service facilities in the United States. Information on several popular Asian dishes; Educational campaign for students to learn more about Asian foods.

  • An American favorite. Pearl, Anita R. // FoodService Director;2/15/2003, Vol. 16 Issue 2, p66 

    Looks at the popularity of beef in the food service operations of various schools in the U.S. as of February 15, 2003. Variety of beef items being offered at schools; Popularity of precooked beef items; Exotic beef selection being offered at the Cambridge School in Weston, Massachusetts.

  • Kids' mainstream favorites. Pearl, Anita R. // FoodService Director;03/15/2001, Vol. 14 Issue 3, p82 

    Provides information on the Italian food, including pizza, served in schools across the United States. Cuisine favorites among youngsters; Examples of pasta dishes, pizzas and other Italian food served in schools; Delivery of branded pizza in schools; Recipe of Spaghetti and Meat Sauce.

  • An All-American Favorite: Mexican Food. Lassen, Mary // FoodService Director;10/15/99, Vol. 12 Issue 10, p96 

    Focuses on the popularity of Mexican food. Percentage of non-commercial operations serving Mexican entrees; Reported percentage by market segment; Schools in the United States that are serving Mexican food.

  • Demos fuel Asian's growth. Chater, Amanda // FoodService Director;05/15/2001, Vol. 14 Issue 5, p92 

    Offers a look at the display-cook preparation of Asian foods on college and university campuses in the United States. Offerings of several food service facilities; Benefits of display cooking; Oil used in cooking Asian foods.

  • Indispensable menu item. Alexis, Jennifer // FoodService Director;2/15/2004, Vol. 17 Issue 2, p52 

    Discusses the indispensability of beef in the U.S. school foodservice sector despite mad cow concerns. Favorite food products of children with beef; Appeal of tacos to schoolchildren; Persistence of beef-filled casseroles on menus.

  • Fishing for acceptance. Pearl, Anita R. // FoodService Director;04/15/2001, Vol. 14 Issue 4, p88 

    Highlights the fish and seafood menus offered at several school food services in the United States. Description of the seafood menus; Demand for fish menus.

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sign out of this library

Other Topics