Big districts have long employed chefs, and smaller ones are increasingly relying on them as consultants. But what happens when a mid-size district hires a classically trained restaurant industry veteran as food service director? In this episode, we talk to two CIA alumni who love the job, and whose scratch-cooked, delicious, USDA-compliant meals programs are in the black. This program was brought to you by Whole Foods Market.
Big districts have long employed chefs, and smaller ones are increasingly relying on them as consultants. But what happens when a mid-size district hires a classically trained restaurant industry veteran as food service director? In this episode, we talk to two CIA alumni who love the job, and whose scratch-cooked, delicious, USDA-compliant meals programs are in the black. This program was brought to you by Whole Foods Market.
