Joanna DeChellis

Joanna
DeChellis
Articles
Unexpected Opportunities: From Culinary to Corrections 
When Natalie Iden was in culinary school, she never thought her dream job would be in corrections—but it is. And she loves it.
Purée program increases dining dignity, resident health 
Cura Hospitality transforms puréed food into real food that preserves dignity and appeals to the senses.
Putting Food First in NJ Schools
As executive chef of Vineland Public Schools, Mark Daino hopes to teach students how to make more healthful choices through live culinary demos.
District Finds Two is Better Than One
When Oklahoma City Public Schools switched to self-op, the district brought in two of the city’s most well respected professionals to guide its child nutrition program into a new era.
A Sweet Celebration for National Honeybee Day 
As part of an integrated local-sourcing event, Highmark Pittsburgh celebrated the humble honeybee in the sweetest of ways.
Micro-Markets Go Macro
Micro-markets are bringing customers to counters by offering greater variety and fresher products with constant availability. A closer look at the growing trend, including five case studies.
Auburn Attracts Athletes with Dedicated Dining Hall 
Built for Tiger athletes, Auburn University’s new Wellness Kitchen provides meals with optimal nutrient density.
Campus Food Pantries Help Feed Hungry Students 
As schools and student groups continue to establish university pantries to battle food insecurity amongst peers, campus dining programs are finding ways to pitch in.
Chefs Put a Unique Spin on Sweets 
Pastry chefs are raiding the spice cabinet, the herb garden and the cheese tray for savory-sweet dessert inspiration.
What Do You Do When...The (Lunch) Credit Runs Out? 
School districts nationwide are struggling to develop charge policies governing whether—and what—their cafeterias will serve students who do not bring lunch money.
K-12 Joins a Catering Revolution  1
Schools are tapping into catering as a profitable revenue stream while highlighting their team’s culinary capabilities.
Jefferson County’s Nutrition Services
Expanding Breakfast Access  1
The Breakfast in the Classroom initiative looks to rework how school morning meals are delivered and to extend them to more children
School lunch staff
Today’s School Cashiers Are Auditors on the Front Lines 
School cafeteria cashiers are trained to evaluate the lunches of each student due to regulations from the USDA
Sony Entertainment cafeteria
Making Wellness the Easy Option  1
Foodservice operators are finding smart ways to make good meal choices much more appealing
When It Comes Wellness: Knowledge is Power 
The Medical University of Charleston South Carolina (MUSC) strives to make the healthy choice the easy choice

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