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http:www.fletcherallen.org - Fletcher Allen Health Care in Burlington, VT participates in the Healthy Food in Health Care Matters Program. Fletcher...
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Executive Chef Paul Turano shows us how to make a quick and easy beet salad. Learn more at : www.newbury.edu
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Four Seasons Hotel Boston Executive Chef Brooke Vosika demos an easy, quick and healthy Refrigerator Oatmeal recipe that's just as fun to make as i...
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Looking for an unusual winning appetizer for your catering operations? Here, Executive Chef Brooke Vosika (@ChefVos) demos how to make the famous B...
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Greg Beachey, a certified chef and culinary expert for the NRAEF's ProStart program, shows proper execution of food safety tips when grilling outdo...
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Filmed at the demonstration kitchen at Jamie Oliver's Fifteen restaurant in London, this video features chef Michael Howell showing how to make sno...
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All kids love pizza. A wise strategy to get your kids to eat the fruits and vegetables they need is to slip the good stuff into dishes that kids al...
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Grapes have thrived in the Mediterranean region since pre-biblical times, and consequently, table grapes fit seamlessly into many Mediterranean dis...
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This is a cooking demonstration by Joe Thompson, owner of Crisp Catering in Sacramento, California. Joe demonstrates how to make pork chops fresh f...
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In honor of Spain's World Cup Championship, Chef Jorge Montes prepares a traditional dish from Spain, Tostada Catalana. A simple yet delicious meal...
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Check out a cooking demo with Chef Tanya! Native Foods is an organic/vegan/vegetarian restaurant designed to meet the needs of today's discriminati...
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Get the Recipe: www.ciaculinaryintelligence.com The Culinary Institute of America is the world's premier culinary college. Culinary school Chef-Ins...
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This healthy whole-grain burger is a great example of using beans in place of meat. Beans provide the protein that every body needs, but with none ...
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This black bean and roasted red pepper frittata makes a hearty breakfast or brunch for a high-protein start to the day. You can make this meatless ...
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This healthy summer salad can be served in lettuce cups or rolled into a whole-wheat tortilla for a quick grab-and-go wrap. The fresh and colorful ...
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Macaroni & cheese is always a hit with kids. This dish combines the rich cheese sauce that kids love with creamy cannellini beans― which add the co...
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U.S. Department of Agriculture experts share advice on food safety for barbecuing with chefs from the Army's "Grill Sergeants" TV program.
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Attentive food service employees at a Nashville public school discovered counterfeit bills being passed through the school cafeteria. Federal autho...
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Rob Schou, a second-grade teacher at Chesapeake Public Charter School in St. Mary's County and the school's salad bar manager Laura Landreth, expla...
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You can lead students to nutritious food, but can you make them bite? The answer to that increasingly relevant question is yes, if you get creative...
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University of Minnesota epidemiologist Jamie Stang, in the U of M's School of Public Health, discusses the nutritional value (or lack thereof) of c...
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As millions of young people start heading off to college, healthy changes await them in the school cafeterias. Michelle Miller reports.
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Food production and managing food wastes are not typical components of an engineering education. But students at Clarkson University are diverting ...
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Sonia Campos, La Casita Elementary School food service manager, goes through her day preparing and serving students meals in this installment of "A...
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First Lady Michelle Obama kicks off a campaign to confront the problem of childhood obesity at a YMCA in Alexandria, VA. She is joined by Surgeon G...
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As the nation's childhood obesity fears mean healthier foods in cafeterias, Denver schools is working to revive proper cooking technique among its ...
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"Healthy Meals for Healthy Students" trainings are presented in partnership with the Oregon Department of Education Child Nutrition Programs and th...
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Houston ISD students will have more options and healthier choices in the lunch line this school year. HISD Food Services has been working hard to c...
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The US Senate cafeteria has decided to start catering for its Jewish staff members, by looking into options for adding Kosher meals to its menu. Re...
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Whether you are a cafeteria line server, Certified Master Chef, dishwasher in the foodservice department of the local hospital or maybe you just co...
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A Sodexo-produced video about its integrated services operations at Lowell General Hospital.
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Julia Pipkins is a senior instructional designer for Sodexo University. She has helped over 700 low-income families through her own initiative and ...
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Sensibly Authentic™ Low Sodium Video. Healthy tastes so good with NEW Sensibly Authentic™ All Natural Bases and Low Sodium Bases & Gravies from Cus...
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Restaurant Hospitality editor-in-chief Mike Sanson speaks with Helene Clark of Lamb-Weston at the NRA Show in Chicago.
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Restaurant Hospitality editor-in-chief Mike Sanson speaks with Brendan Cherry of Koala Kare Products at the NRA Show in Chicago.
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Restaurant Hospitality editor-in-chief Mike Sanson speaks with John Strom of Georgia-Pacific at the NRA Show in Chicago.
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Restaurant Hospitality editor-in-chief Mike Sanson speaks with Tiger Beaudoin of Foodservice Rewards at the NRA Show in Chicago.
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Restaurant Hospitality editor-in-chief Mike Sanson speaks with Jeanette Brick of Cardinal at the NRA Show in Chicago.
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Restaurant Hospitality editor-in-chief Mike Sanson speaks with Bob Sewell of Blount Fine Foods at the NRA Show in Chicago.
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Long-time school nutrition professional and Silver Plate winner Josephine Martin discusses the future of school food and nutrition.
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Long-time school nutrition professional and Silver Plate winner Josephine Martin talks about school food, nutrition and policy.
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Long-time school nutrition professional and Silver Plate winner Josephine Martin talks about the early days of her career.
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Presented by Dr. Janey Thornton, USDA undersecretary, at the Culinary Institute of America's Healthy Flavors, Healthy Kids conference in San Antoni...
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Photo highlights from Day 2 of Food Management's conference.
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Photo highlights from Day 1 of Food Management's conference.
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Photo highlights from Day 3 of Food Management's conference.
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Mike Sanson, editor-in-chief of Restaurant Hospitality magazine, speaks with Paul Kuzina of Hollowick on the company's foodservice lighting options.
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Mary Kate Harrison of Hillsborough County Schools in Florida on creating a food safety training video for staff.
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Memorial Sloan Kettering, Kingsbrook Jewish Medical Center, NYU Langone Medical Center and Maimonides Medical Center compete in the 2011 Big Apple ...
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The President's Award is presented to Cindy Parker at the HFM Annual Leadership Conference 2009.
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The John Cabot Award is presented to Marty Rothschild at the HFM Annual Leadership Conference 2009.
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The Angelo Gagliano Award is presented to Mary Angela Miller at the HFM Annual Leadership Conference 2009.
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Mike Sanson, editor-in-chief of Restaurant Hospitality magazine, speaks with Grady McAdams of Heatcraft Refrigeration Products about the company's ...
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Mary Kate Harrison wins SNA's 2010 Outstanding Director of the Year award.
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George Miller accepts the IFMA 2011 Gold Plate Award.
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Chef Poppy Tooker makes seafood gumbo at an invitation-only demonstration at Dooky Chase's restaurant in New Orleans.
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Gertrude Applebaum is awarded the 2010 FAME Lifetime Achievement Award.
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Gene White is named a Silver Friend of Childhood Nutrition at the 2010 FAME Awards.
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Geisinger Health System holds its annual employee barbecue for over 5,000 people. See how dining services arranged to turn an entire parking lot in...
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Foodservice equipment maker FWE's new Clymate IQ Cabinet.
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What foodservice professionals need to know about fryer stations.
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Food Management magazine editor-in-chief John Lawn gives an update on foodservice industry news, including a commentary on the ongoing merger betwe...
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Julie Flik is inducted into the College of Diplomates.
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Tim Dietzler, winner of an IFMA 2010 Gold Plate Award, speaks at the ceremony.
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The Denver public school district unveils a vending machine that is designed to distribute "offer vs. seve" reimbursable meals as part of a USDA pi...
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ConAgra Foods CEO Gary Rodkin speaks at the opening of a new sweet potato processing plant in Delhi, La.
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The salad prepared in this CIA video presents a trio of ingredients with incredible health "halos:" Salmon, with heart health promoting omega-3; Q...
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NACUFS renamed its Distinguished Lifetime Member award in honor of David R. Prentkowski and presented it to Michael Rice at the 2012 Conference. Vi...
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At the 2013 NACUFS National Conference, Sharon Coulson was honored with the NACUFS 2013 David Prentkowski Distinguished Lifetime Member Award.
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This brief training video was produced by Beaumont Health Systems to support the Ergonomics program employed by its Nutrition Services Department. ...
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Chef Tony Geraci and the Memphis City Schools' food service system take center stage in this 13-minute documentary produced for ENC-Teacher Exchan...
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Find out how HISD Food Services produces more than 50 million meals a year.
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Designed to meet LEED (Leadership in Energy and Environmental Design) SILVER certification by the U.S. Green Building Council, the new main kitchen...
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The Davidson Show's remix of I Love College, a tribute to the food and community of Davidson's dining hall. Download the MP3 here: http://www.zshar...
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When Georgia Southern introduced its new "unlimited dining" program in fall of 2013, it also introduced a new system for checking meal plan partici...
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All HISD Food Services employees must undergo HAACP training. In this short training video, employees learn more about HAACP and the 5 critical con...