May 14, 2025

Jessica Mansfield wins

Waste Warrior Challenge

The 2025 CulinArt Waste Warrior Challenge culminated on April 30 at UN Headquarters in New York, with Jessica Mansfield, chef manager at Merritt 7, garnering the highest point total from the field of six judges.

Mansfield and Joe Loftus, chef manager in the Mid-Atlantic Region, were the final two competitors in CulinArt’s first-ever Waste Warrior Challenge Tournament, in which 17 chefs from across CulinArt competed in a bracket-style elimination competition designed to celebrate Stop Food Waste Day and showcase innovative approaches to food waste reduction.

The judges used a rubric in evaluating the competitors with five criteria: Knife Skills, Plating, Flavor, Innovation & Creativity, and Sustainability. Out of a total 300 points, just 16 points separated Mansfield and Loftus in the final tally.

Jessica Mansfield and her winning dish: Sauteed Shrimp and Dandelion Greens with Asian Slaw and Crispy Soy Rice Cake

The Challenge was conducted “mystery” style, in which chefs first learned of the ingredients available to them as the 60-minute event got underway. About 15 minutes into the competition, they learned of an additional secret ingredient sourced from a local farmers market: Dandelion Greens.

Joe Loftus and his Korean Chicken Tacos with Scallion Slaw and Dandelion Greens Romesco Sauce

Mansfield reviewed what was available and ultimately prepared Sautéed Shrimp and Dandelions with an Asian Slaw and Crispy Soy Rice Cake. “The dandelion threw me off a bit,” she admits. “It was so bitter, but I sauteed it and hit it with stock. I treated it as a rabe, and its slight bitterness paired with the sauteed garlic and ginger.”

To reduce waste, Mansfield used the shrimp heads and shells in her stock, needing a bold flavor to complement her rice cake. She also included the ends and peels of the garlic and ginger. “The only waste I had was the end of the cabbage core,” she notes.

Loftus, too, was interested in making a shrimp-based dish, but turned instead to the chicken in preparing Korean Chicken Tacos with Scallion Slaw and Dandelion Greens Romesco Sauce. He gave the tacos a Korean profile with crispy chili flakes, soy sauce, and tamarind, while the Romesco sauce provided a versatility that—along with the blender—allowed him to virtually eliminate any waste. 

“Romesco is typically an acidic sauce,” he adds, so blending in the bitterness of the Dandelion Greens balanced it out. If the customer was willing, he or she could clear Loftus’ plate of tacos and there would be nothing left to throw away.

Stony Brook student Lilly Resciniti worked with Joseph Rosselli, executive chef for SBU Eats, on Kebab Tabei, which, unlike common kebabs, is made with a spiced ground-meat mixture and is cooked in a pan or skillet, not grilled or with skewers.

A world away, home comes to Stony Brook

Part of the program’s development stemmed at the outset from international students saying they miss the foods and flavors they grew up on in their home countries. Cooking from Home endeavors to give some of that loss back to them and has done so for students from as far away as Zimbabwe and Peru.

To promote Cooking from Home and to get students involved, the program is publicized on social media, digital screens, and tabling with handouts, recipes, and videos. Interested students submit an online form including background information and their recipe(s). If accepted, they confer with dining staff, meet with a chef to test the recipes, and the meals are prepared for a scheduled dining hall dinner.

Most recently, the Cooking from Home dinner featured Kebab Tabei, a favorite among Iranians and others in and from the Middle East. In her application for the dish, Stony Brook student Lilly Resciniti wrote about the dish:

“It’s a dish that brings back childhood memories of cooking with my family. Growing up in a Persian household, this meal was a regular feature on our dinner table, especially when we did not have access to an outdoor grill. It represents the heart of Persian cooking—bold flavors, fragrant spices, and the importance of gathering around food.” 

Lily Resciniti's Kebab Tabei

Click here to nominate an exceptional team member for future inclusion in this space, on Nudge, and on the intranet.

Click here to Share Your Story—inspirational or just plain fun stories about your associates, team, clients, and, of course, great food!

Visit @CulinArtCareers on Instagram for boots-on-the-ground stories of real team members in the field.

FOND MEMORIES: Actress, activist, fitness guru, and Emma Willard School graduate Jane Fonda (second from right) took a moment to meet CulinArt dining services associates (from left: Anita Briggs, Pam Gordon, Jessica Herrara) during her recent visit to campus to receive the school’s first-ever Global Changemaker Award. Fonda graduated from Emma in 1955 and returns regularly to address students and other campus groups. Late last month, her visit also included a lunch comprising a Grilled Apple Salad with Honey Thyme Chicken served with Farro Stir Fry.

When a Wheeler School teacher wanted to treat students to sushi, she could have called up to a dozen or restaurants in downtown Providence (says Yelp). She needed to look no further, though, than the school’s dining services team, which was able to bring in Rob DeReamer, district chef, to meet her needs.

Amy Bonnici, who teaches Spanish and coordinates “global experiences” (class trips), requested the food in anticipation of a student trip to Japan this month. She regularly conducts social gatherings to build students’ enthusiasm for the upcoming trip and makes sure to blend food into the experience. For this purpose, Chef Rob and Becky Bernier, sous chef, made a salmon roll, shrimp roll, and veggie roll, along with Japanese Fried Rice, for about 35 students and chaperones.

Chef Rob, who first rolled sushi 20 years ago in culinary school, explains, “We have a great Asian market here in Providence, so we were able to purchase some great authentic products and sauces. We tried to blend the offering to be as traditional and authentic as possible but also with some Americanized offerings. We did not serve any raw ingredients and offered a small variety of options—California roll, shrimp and cucumber, and salmon and cucumber rolls. We paddled the rice with seasoned rice vinegar and air cooled it so that it would be the right consistency and temperature. We did not grate fresh wasabi on shark skin, but we did make our own with powder. We paired it with some house-fried rice, which all went over very well.

“I relied heavily on Becky for her experience and knowledge,” he adds.

Bonnici—“who is our biggest fan,” says Torri Hieber, director of dining services—“had asked for us to make the sushi and fried rice for the students who will be attending the trip. She wants them to connect with each other before the trip, and what better way than over food?”

Wheeler arranges between 8 and 12 global experiences each year, and dining services is hoping to be called upon more often for pre-trip culinary support. “We have done empanadas in the past,” explains Hieber, “when a group went to South America, but I hope we can expand this and participate in all of the pre-trip meetings.”

Enrollment open for Culinary Development Program

YES, I YAM: Yes, that’s none other than CulinArt’s very own Jen Espada, shown holding bags of donated food (below, left) and the camera (below, right) for a selfie with Flik DEI Director Trudi Halliman (left) and Cynthia Lopez, catering manager for RA. The trio spent a recent Friday volunteering at New York Common Pantry, a nonprofit striving to reduce hunger while promoting dignity, health, and self-sufficiency, bagging up donated foods for use in combating food insecurity in the country’s most populous city, all as part of Inclusion & Impact Month. Items included fresh fruits and vegetables, canned vegetables, dried beans, rice and pasta, packaged cakes, and more. Other volunteers included associates of Flik, Restaurant Associates, Eurest/ESFM, and Compass One.

Chef Reddy returns

Chef Srinivas Reddy is once again making the rounds of CulinArt accounts as a guest chef, bringing his expertise and the unique flavors of Indian cuisine to customers in multiple market segments.

Sites have included Baldor Foods (where Chef Reddy paused for a quick pic, above), Fountaingate Gardens, and Stony Brook School, with more dates upcoming. Chef Reddy’s dishes have included Tandoori Roast Chicken, Lamb Korma, Rajma Masala, Aloo Matar, and mainstays such as Basmati Rice Pilaf, Vegetable Samosas, and Naan.

At Stony Brook School in early May, “Chef Reddy hit it out of the park!” exclaimed Carlos Rivera, director of dining services. “From the minute we opened, the lines were pouring in. Chef Reddy's aromatics of the Indian cuisine he prepared had just permeated throughout the whole building. Students were coming in and saying, ‘I knew that was Butter Chicken!’” Also on the menu were Chana Masala, Saag Paneer, and Rice Kheer, a creamy sweet rice pudding made with dried fruits, cardamon, and saffron.

Regional Executive Chef Gerardo Calderon (center) also recently stopped by Stony Brook School to present an offering of Dominican cuisine, namely Pork Pernil, Pollo Guisado (Chicken Stew), Arroz con Gandules (Rice with Pigeon Peas), and Mangu (Smashed Plantains). Calderon is shown here with Rivera and Ivan Rodriguez, executive chef at Stony Brook School. “The students enjoyed this Hispanic cuisine,” Calderon says, “but they enjoyed the dessert more—Arroz con Leche. They love to try new things.”

Back at Baldor, Chef Isaiah Haughton (left), on loan from his regular gig as chef at St. Francis College, brought two Caribbean dishes to the servery: Rasta Pasta, Stewed Green Cabbage, and Fried Sweet Plantains; and Jerk Chicken with Pineapple Salsa, Stewed Green Cabbage and Rice and Peas. “We have a very large portion of our employee base from the Caribbean,” says Marty Weil, director of dining services, “so they really enjoyed the menu.”—to the tune of about 200 Jerk Chicken dishes and about 150 of the Rasta Pasta.

Baldor’s executive chef Josh Moulton (above, at right, with Chef Isaiah, and opposite at right) lends expert support to the chefs when they visit. Here, Chef Manager Nick Apostolakos and Moulton review the dishes Chef Nick prepared for a recent Greek Cuisine special: Cretan Shallow Poached Salmon, Hellenic Greek Garden Spinning Salad, and Spartan Roasted Chicken. Unlike the experience with the Caribbean food (above), “We do not have large Greek population here,” Weil says, “but the office staff really enjoyed the Greek food.”

The Walking Doritos Taco

School is nearly out, if not completely done, in the independent school realm, but it is never too early to start thinking about next year and jumping on trends that might keep your customers’ interest piqued.

Chris Redd, director of dining services at Cathedral Catholic High School, offers up this uber-popular item from the West Coast: The Walking Doritos Taco, which appears biweekly at the operation’s main service area, Dons Food Truck, and outdoor Marketplace.

Basically, it’s a 1.75-oz. bag of Nacho Cheese Doritos cut open on the side and topped with seasoned taco meat, nacho cheese sauce, shredded lettuce, diced tomatoes, and sour cream. “The concept emerged while selecting menu items for the Food Truck,” Redd explains. “Wanting to capture students' attention as they chose their lunch, we envisioned a quad filled with students eating straight from red Doritos bags as an eye-catching way to do so.”

Servings number about 160, mostly at the truck. It's not a new item, Redd says, and it is traditionally made with Fritos Corn Chips. Cathedral Catholic’s version also drew inspiration from Taco Bell’s Nacho Cheese Doritos Locos Taco (and even Subway has its own foot-long variety).

This spring, the Walking Taco initially appeared once a week on Cathedral Catholic’s menus, before switching to every other week made sense. It was also a fixed item on the concessions menu for basketball games. “Guests are often intrigued by this item,” Redd adds, “and will come back for seconds.” 

Almost as popular as the Walking Taco, and just as “West Coast,” is Spam Musubi (grilled Spam and rice wrapped in nori), a Japanese/Hawaiian fusion treat “finally making it to the mainland,” says Culinary Development Director Peter Klein. At Cathedral Catholic, when it has appeared at the Food Truck, it sells to the tune of 150 servings. Like many other trendy items, it is also making its way around Tik Tok. Click here to see more.

The Kentucky Derby at Francis Parker School

If school-age children would not quite be drawn to a Kentucky Derby–themed brunch menu, certainly faculty and staff attending a “professional workday” (non-instructional, that is), would. That’s what Belinda Lopez, regional director of operations at Francis Parker School, had in mind when tasked with providing a breakfast meal in a new and unique manner.

Lopez credits the collective experience she and her management team at Parker have, which includes many years working in hotel catering and staging brunches, in providing the inspiration for the event. This includes Executive Chef Daniel Luong and Chef Manager Colten Lemmer. “For me,” Lopez says, “this was the special part—all three of us working together. It’s nice working with a leadership team that all want the same thing: to create the best dining experience. And, who doesn’t like a brunch?”

By all accounts, the customers certainly did on the morning of May 2, the day before Sovereignty pulled away from Journalism at Churchill Downs to win the 151^st Kentucky Derby. In developing the brunch menu, Lopez and Luong identified some popular brunch items, “and nothing screams ‘brunch’ like Eggs Benedict,” she notes. They then put a southern/Derby twist on items where they could, such as the Bourbon-glazed ham. No Derby-themed event would be complete without the famed Mint Julep, which appeared in a mocktail version as Mint Julep Mimosa, along with a Mock Spicy Bloody Mary.

left to right: Lemmer, Lopez, Luong

Croissants, cinnamon rolls with maple glaze, breakfast potatoes, and strawberry Jalapeno jam rounded out their Run for the Roses menu.

At Parker, Lopez has few chances to serve poached eggs. “We all thought they were in our past,” she says. At least one (though likely more) customer was grateful, writing to Lopez afterward, “It was literally the best breakfast I have had in my 13 years at Parker!”

Chopped Sandwiches

The food cost is right; the format is customer-friendly; the assembly is uncomplicated; and the versatility is always there when needed. In other words, the appeal of Chopped Sandwiches is not just one thing or the other—this Viral Food Trend is a complete package with staying power.

And it was not just the customers that were impressed. “The Chopped Sandwich [promo] surprised me,” says Christine Lowe, chef manager at Manlius Pebble Hill School. “I didn't think the kids would eat this all chopped up, but they liked it!”

Read on for more comments about the Chopped Sandwiches promotion. And click here for the CulinArt TikTok video that started it all.

We served the Chicken Bacon Ranch sandwich, the Turkey Club, and the BBQ Roast Beef. When I took over here last August, [the client] was looking to drop food cost by going to more sandwiches and pasta dishes. The marketing promotions have helped us quite a bit in bringing this to fruition: the Crustables, Super Sliders, Burrito Hacks, Smashed Tacos, and this one, Chopped Sandwiches, as well as PastaTok and Parm Smashups have made it easy for us, and interesting for the students while keeping us within the budget. I give the Marketing team a big thanks for all their hard work.

—Rob Kreiser, chef manager, Golf Performance Center

We made the Caprese, the Chicken Bacon Ranch, and the BBQ Roast Beef. We checked out the photos and kind of ran with it. Our Chicken Bacon Ranch looked just like the photo on Nudge a bit back; they looked delicious! They were a little strange to me, but the students seemed to like them, and the faculty always love a Caprese, whether it's a salad, sandwich, or appetizer. We tried to chop the ingredients separately, so they were not a pile of mush, and then we tossed the dressing in just to coat everything. Lastly, with the lettuce, we individually wrapped them facing up to hold them together. They all seemed to hold up well—and all of them were taken!

—Christine Lowe, chef manager, Manlius Pebble Hill School

We served the Caprese and the Turkey Club. These sandwiches have gone over very well. We have incorporated the Chopped Sandwich promotion with our nightly concept location. We ended up making two pans up for the start of the dinner and then continued to make more as the night went on. I think the fact that the sandwiches sold out both times is a testament to how good they are. 

—Jason Swartz, director of dining services, Trinity-Pawling School

We made the Chicken Bacon Ranch and the Turkey Club. The kids loved both of them, but really loved the Chicken Bacon Ranch the best. When we do pre-made sandwiches, we usually make about 75. Altogether we made 120 servings of the Chicken, including 16 with turkey bacon for those who don't eat pork and 12 sandwiches with vegan chicken strips. In place of the bacon, I sliced tofu very thin and added liquid smoke, salt, pepper, paprika, and brown sugar, then roasted it at 425 degrees for about 10 minutes until the tofu was crispy. Then we chopped everything.

—Jason Shaw, chef manager, Darrow School

We served the Chicken Bacon Ranch, Turkey Club, and Texas BBQ Beef. We did approach the BBQ beef differently. We separated the ingredients—chopped lettuce, tomato, red onion, pepper jack cheese, and BBQ beef—and then made the sandwiches to individual preference. That approach went over well. The kids’ favorite was the Chicken Bacon Ranch.

—Rich Thorn, chef manager, Lincoln Hall

HAVE YOU EVER BEEN “SWATTED?” Swatting is a false report to legal authorities designed to spark a large emergency response (such as with a law enforcement organization’s SWAT team) and create fear. A recent incident in which a threat was called in to one of CulinArt’s client settings is a good reminder that guidance exists to help you prepare for and react to a potential Active Shooter situation at your school or workplace. Any such incident, whether real or fraudulent, requires a Red Phone Call to inform relevant parties and address any potential after-effects. Please take the Active Shooter Safety training on MyLMS if you have not already. And please spread the message/awareness that practices such as “swatting” are dangerous and can lead to someone getting seriously injured.

Congratulations to the following associates for achieving longevity milestones with CulinArt this month (including years of service with acquired companies, other Compass Group sectors, and/or current location pre-CulinArt).

30 years

Sarah Monzon, cashier, Brentwood School, Los Angeles

25 years

Quintino Rodriguez, cook, Woodbury Jewish Center, Woodbury, N.Y.

Eliza Cruz, director of dining services, Stone Catering/Emergency Services

Daniel Reid, operations manager, Sacred Heart Convent, Hempstead, N.Y.

20 years

Christin Foti, director of dining services, St. Francis College, Brooklyn, N.Y.

Eric Cobb, grill cook, Lockheed Martin, King of Prussia, Pa.

10 years

Vivian Mack, food service worker, St. Francis Preparatory School, Fresh Meadows, N.Y.

Nicole Fusco is now director of operations/dining services at Agnes Irwin School, bringing with her nearly 20 years of managing restaurants and foodservice operations in and around Philadelphia and central New Jersey, including, most recently with CulinArt, at Bucks County Technology Park, where she spent 10 years overseeing café and catering services. Nicole attended Burlington County Community College and is certified in Food Allergy prevention as well as Food Safety. She has extensive experience as a chef, baker, and caterer, and has overseen meal services in boarding schools, office buildings, and grocery stores. A true advocate for the culinary culture, Nicole enjoys engaging in cooking competitions in her spare time, always seeking inspiration from the latest trends and innovative ideas. 

Diane Peters has moved to Valley Forge Military Academy as director of dining services, following three years as the director at Agnes Irwin School. Diane spent 15 years with the U.S. Postal Service, left to start a family, and subsequently started working catered events for Williamson Hospitality Services on a part-time basis, mostly for Joe Ginder, then the director of dining services at William Penn Charter School. An assignment at Agnes Irwin’s graduation festivities led Diane to a part-time stint as a deli attendant, after which she took on more responsibility and eventually held numerous titles, including catering manager. She became director of food services in 2022.

John Wiley & Sons has a new executive chef—Jason Arellano, a CIA grad with a rich background in farm-to-table cuisine cultivated, in part, by time he spent as a farmhand on a 100-acre farm growing and harvesting organic produce and animals. He has 15 years of experience in private dinners, catering, and a la carte tood production, including cooking in the New York Yankees’ private clubhouse suite and private dinners for the rich and famous. At home, Jason spends time with his wife, kids, and half-acre garden.

Filling the role of chef manager at Applewild School is Jason Chisholm, a graduate of the Le Cordon Bleu Culinary Program offered at Macintosh College, in Dover, N.H. First working as a line cook and sous chef in local restaurants in the greater Boston area, after five years or so Jason set his sights on on-site dining, including a position as private chef for a fraternity at Worcester Polytechnic Institute. He became an honorary brother and eventually supported five other houses at Rutgers University and Lehigh University. Jason also has a passion for cooking with members of his church and different ministries within, including leading a group of men to provide monthly breakfasts for community members and teaching them kitchen safety and techniques. He also works with young adults, cooking meals for athletes and pastries for Sunday gatherings. In his spare time, you might find Jason with a good book or some golf clubs.  

Nick Cadmus has joined the CulinArt team at the United Nations Headquarters in New York as Senior Project Manager​. For the last three years, Nick has served as director of dining at NBC’s 30 Rockefeller Plaza, where he executed multiple account refreshes, blended Compass standards with the NBC brand, and motivated his team to deliver memorable dining experiences that celebrated NBC’s talent and shows.​ His dedication and impact were honored in 2024 with the prestigious President’s Circle Award. As a chef, Nick earned recognition as a Safety Champion for the Tri-State Region, was promoted to Director of Operations, and launched Saks Fifth Avenue’s iconic French restaurant, L’Avenue.​

Rob Horton is transitioning to National Client Executive as the single point-of-contact for all locations within the Stryker-CulinArt partnership. With 18 years of food service industry experience, Rob has been the director of dining services at Stryker Mahwah since 2021, and since then has taken command of all aspects of the operation, culminating in the designation of Mahwah’s Café 325 as a Center of Excellence. Rob joined CulinArt in 2008; in addition to B&I, Rob has worked in a CulinArt-managed school, college, amusement park, and camp. He has a bachelor’s degree in business administration, and, prior to working in food service, he ran ticket operations for professional sports teams in the New York Metro area.

Greg Sherman found his foodservice calling while studying environmental science in college, and is now chef manager at Northwood School. He started out in hotels and restaurants in Lake Placid, N.Y., known for hosting the Winter Olympic Games (twice) as well as an abundance of year-round recreational activities. Greg went on to open a farm-to-table brewpub, which he ran for eight years before joining CulinArt at Northwood. His recipes have appeared in skiing-themed books and Adirondack Life magazine. Greg and his wife take full advantage of what “the North Country” has to offer, including alpine skiing, canoeing, and mountain biking.

TAKE YOUR ESSENTIAL TRAINING NOW…but no later than June 30. This is designed to make it easier to complete priority trainings and use what you learn throughout the year. Check your training anytime here or through CAP or OMS. Frontline associates need to take training too! Managers should utilize the Group Training Tracker (GTT) for select trainings and can check their associates’ training records. Click here for detailed instructions.

Reminder: This includes “Food Allergy Basics” for all frontline foodservice associates.

LEVEL UP WITH LEVEL 1: This foundational training sharpens the skills that drive smoother shifts, stronger teams, and standout service. Operators who complete it see the difference where it counts: in performance, confidence, and results. Don’t just check the box—complete the program and turn training into impact.

REFRESHED LOOK FOR PEOPLE AND PAYROLL SUPPORT: The People and Payroll Support landing page has a fresh new look and the same great level of service from the Corporate Payroll and HR Teams. Officially integrating with the Compass Support Center, the new People and Payroll Support Landing Page includes descriptions for each support desk, new icons, plus links to areas of interest and systems training that will evolve and expand over time. Remember that you can review knowledge articles with step-by-step guides on all things PeopleHub and MySTAFF just by using the Search Bar at the top. For assistance with Payroll, Talent Acquisition, PeopleHub, LOA, HR Advice & Guidance, I9s and much more, visit People & Payroll Support via Compass Home or OMS. 

CELEBRATE PRIDE MONTH IN JUNE: Pride Month is a time to honor and celebrate the LGBTQ+ community, recognizing their resilience and achievements. It is an opportunity to embrace love, identity, and self-expression while acknowledging the history and progress of LGBTQ+ rights. Join Compass Group in uplifting voices, sharing stories, and continue working toward a world where everyone can be proud of who they are. Click here for the Pride Month Manager’s Guide, social media templates, and client digital flyer.

VETERANS SURVEY NOW ACTIVE: Military veterans play a vital role in shaping Compass Group’s culture of belonging—and we are committed to recognizing their contributions. Until May 19, all associates are invited to participate in a confidential Veterans Survey. Your responses will be securely added to your Employee Central profile and will remain private. By identifying our veterans, we can:

• Offer tailored resources and supportive programs
• Strengthen our recruiting efforts to welcome more veterans onto our teams
• Fulfill government reporting requirements

We deeply appreciate the sacrifices and service of our veterans, and your participation helps us build a more inclusive and supportive workplace. Salaried associates can click here to access the survey or go to the OMS site. Advise hourly associates to find the survey in the MySTAFF mobility app.

FOODBUY FACTOR’S MAY 2025 EDITION includes important updates on orange juice, temp staffing promotions, tariffs, and more. Click here to read about these and other matters.

Operators can also check out PriceWatch for price changes for the upcoming month which may be helpful in making menu and pricing decisions.

STAY UP TO DATE ON IMMIGRATION PROGRAM CHANGES: The Federal government has made recent changes to certain immigration programs that may impact some associate’s work permits if they are on Temporary Protected Status (TPS) or Humanitarian Parole. Programs are changing rapidly so stay up to date on the current status of these programs. Click here for more information on expiration dates for Employment Authorization Documents (EADs) based on Temporary Protected Status (TPS) and here for more information on status updates for EADs based on Humanitarian Parole Programs.

COMPASS NAMED A GREATEST WORKPLACE FOR WOMEN: Newsweek recognized Compass for its commitment to belonging and inclusion, with initiatives that enhance talent acquisition, retention, career development, leadership opportunities, and supplier partnerships—and for creating an environment where women can thrive. Using a rigorous evaluation process, Newsweek and Plant-A Insights Group assessed public data, interviewed HR professionals, and surveyed employees across U.S. companies to identify workplaces championing inclusivity. “This recognition belongs to our amazing people,” said Cindy Noble, Chief People Officer. “We are deeply grateful for their remarkable dedication to nurturing a culture of care, inclusion, and personal growth across our organization.” Click here to see the full list of recognized companies and here to read more about the recognition.

SYNTHETIC DYES ON THEIR WAY OUT: The Health and Human Services department and Food and Drug Administration have announced efforts to remove synthetic dyes from the food supply. We are monitoring regulatory actions and will share updates as they become available. For client questions about this announcement or other food dye removal actions, please contact your Sector Nutrition Lead or Jennifer Roberts, VP Nutrition and Wellness. Click here to view the FDA press release.

Hey managers, let’s chat! 

In May, let's put a spotlight on mental health. It’s important to create a supportive environment where team members feel comfortable discussing their mental well-being. The Headspace app is a great resource—it’s available to all part-time and full-time Compass associates and includes hundreds of guided exercises for meditation, sleep, and focus. Consider discussing Headspace at your next team meeting.

Remember, a happy and healthy team is a productive team. Let's prioritize mental health together!

good chat! 

SEEN ON CINCO: (clockwise, from upper left) Pork Carnitas Tacos, Darrow School; Chicken Tortilla Soup, Manlius Pebble Hill School; Mexican Street Corn, Greenwich Education Group; Tres Leches Cupcakes, Westover School; Agua Fresca Jamaica, Village Christian School; Windward School’s Famous Taco Bar.

Have a question? Want to contribute?

Send e-mail to jpond@culinartinc.com

facebook    instagram    youtube    linkedin

culinartgroup.com