Tara Fitzpatrick

Senior Editor,
Food Management

Tara Fitzpatrick is senior editor of Food Management. She covers food, culinary and menu trends.

El Fuego food truck
School district’s own hot sauce spices up lunch 
El Fuego hot sauce powers up the flavor and keeps the sodium low at Greeley-Evans school district.
Making old Kentucky new
The Hot Brown, burgoo, Benedictine and other Bluegrass-state classics are dusted off, punched up and ready to mingle with modern updates that can feed a crowd.
3 fun, eclectic new recipes from young chefs-in-training
Three teams of students from The Culinary Institute of America came up with three different ways to incorporate the earthy flavor of the peanut in the National Peanut Board’s Student Innovation contest.
10 healthy, bold menu items
Smart chefs are ramping up flavor and lowering sodium, fat and calories for healthy menu items that get noticed.
Students stir-fry their meal at Hendrix College.
DIY wok bar a hot spot at Hendrix College
The cook-your-own stir-fry station makes customization, cooking practice and healthier eating fun.
14 cool ice cream sandwiches to melt your heart

As the temperature continues to climb, get down and funky with these cooler-than-ever examples of ice cream sandwich bliss.

Take a tour of urban farm life at USC 

A cutting-edge vertical aeroponic garden is nourishing the dining program at the University of Southern California (USC) with fresh produce for culinary creativity, all while using less land and less water. Executive Chef Eric Ernest, CEC, shows off the USC Teaching Garden and the food that it inspires. 


3 quick bites: Take a step into the food trend time machine
Every week, I compile a short list of food items on the Internet that made me hungry, curious, confused or all of the above.
Shrimp and grits by Morrison Healthcare
16 new menu items to watch

Checking in with some of the most forward-thinking onsite culinary teams at midyear reveals some instances of perfect balance. We’re seeing hot trends and cool classics side by side on the menu, along with delicious choices both healthful and indulgent: the crispy, savory, crackling porky fattiness of porchetta stands in contrast with a fresh, zesty quinoa bowl. Shrimp and grits coexist with a carrot soufflé.

Surviving a social media scandal: Lessons from the mac ‘n cheese meltdown at UConn  3

It just wouldn’t go away. That was Director of Dining Services Dennis Pierce’s sinking feeling, day after day, as UConn Dining remained the white-hot focus of YouTube views, tweets, retweets, Facebook posts, late-night monologues and relentless media attention in the days and weeks following a student’s drunken confrontation with the dining staff over a dish of jalapeño-bacon mac ‘n cheese. 

3 quick bites: Don’t know jackfruit?
Every week, I compile a short list of food items on the Internet that made me hungry, curious, confused or all of the above.
Photo: National Pork Board
6 sensational sausage ideas and recipes 

From a traditional German breinwurst to a cult-favorite hot dog created in Phoenix and a burger topped with bacon-flavored sausage, the time is right to put some crackling good sausage dishes on your menu.

Limes and oranges
Stocking your Caribbean pantry
Keeping these items on hand will have you ready to serve the dishes of the Caribbean with confidence, cool and just the right amount of heat.
Jet Tila hosts senior dining food fight in LA

Celebrity chef Jet Tila brought the “Cutthroat Kitchen” brand of kitchen mayhem to Morrison Community Living’s 3rd Annual Food Fight Finals, a companywide cooking competition recently held in Los Angeles.

In case you haven’t seen “Cutthroat Kitchen” on TV, maddening sabotages, crazy costumes and plenty of trash talk are part of the game. 

Housemade sausage
DIY Sausage
Making pork sausage in house means control over ingredients and flavor profiles, not to mention bragging rights on your menu.

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