Tara Fitzpatrick

Senior Editor,
Food Management

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

New ‘Cue: BBQ Recipes 
Good barbecue concepts, while offering the tried-and-true, can really get things cooking with some new recipes.
Cheese Celebration Melts Hearts at UT Austin 
Weeklong Fromage Fest brings cheesemaking and cheese tasting to dining venues.
Foodservice Team Leads by Example at Children’s Hospital  1
Patients, their families and the people who care for them need to stay healthy and comforted. Scottish Rite at Children’s Healthcare of Atlanta does its part to achieve both.
A Look at the Food of Scottish Rite at Children’s Healthcare of Atlanta 

From the room service line to the retail café, Scottish Rite at Children’s Healthcare of Atlanta has been focusing on health, wellness and great food for patients, their families, doctors and employees.

Invasive Carp Could be on the Menu at Mizzou 
Can’t beat ‘em? Eat ‘em! Making “nuisance fish” like carp into delicious menu items raises awareness and could be a solution to a big ecological problem.
Big Vegan on Campus
MIT Executive Chef Brian McCarthy has been eating vegan for decades and wants to share his expertise with those who cook for vegans in volume.
Global Food Culture Turns Up the Heat 
Hot and spicy condiments and add-ons that pack some heat are attracting more attention than ever.
11 Game-winning NBA and NHL Eats 
Outrageously fun fare at basketball and hockey arenas keeps fans hungry all season long.
Good Game, Great Food: How Super Bowl Fans were Fed 
Now that the game is over, it’s time for a post-game analysis of what foodservice pros across the country had in the lineup for their hungry fans.
Acclaimed Cleveland Chef Zack Bruell Latest to Take Plunge into Onsite Dining
When the lunch whistle blows, Cleveland’s workforce finds variety and value at a B&I dining operation inside the 200 Public Square building.
UC Santa Cruz Parties Like it’s 1965 
Dining services creates retro-cool menu and everyone dresses mod to celebrate UCSC’s 50th anniversary.
Bringing Grains Beyond the Salad Bar 
RWU chef shares advice on keeping grains interesting with unexpected applications and bold layers of flavor.
CIA/RA Partnership Merges Education with Onsite Market 
New endeavor features state-of-the-art Student Commons with teaching areas, a fresh market, pop-up restaurants run by students and even a brewery at the Culinary Institute of America’s New York campus.
The Secret History of Chicken and Waffles 
Going beyond the myths to the true story of the soul food staple.
Renovation Reflects Sustainable Culture on Campus 
A farm-to-table approach to dining is the focus of a dining hall update at a Tennessee college.

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