Tara Fitzpatrick

Associate Editor
Food Management

Tara Fitzpatrick is associate editor of Food Management and has been a full time staff editor since 2008. She covers food, culinary and menu trends   for the magazine, its electronic newsletters and its website. Favorite food? “Crab legs with drawn butter and lemon.”

Articles by Tara Fitzpatrick
Beyond the Black Hat Chefs

 

Since 2008, the Black Hat Chefs program has provided basic culinary training and created career opportunities for hourly employees at Rex Hospital, the Raleigh, NC flagship institution of 660-bed Rex Healthcare, and a member of the Tarheel state-owned University of North Carolina Healthcare system.

It’s been so effective, in fact, that most of the staff are very kitchen proficient and are ready to move “beyond the Black Hats,” says Jim McGrody, director of dining services.

Winter Essential: Soup
A good selection of hearty winter soups warms customers’ souls and makes good economic sense to boot.
FM 2013 Best Concepts Summit 
MUFSO roundtable explores onsite concept development.
Chefs hard at work at North Shore-Long Island Jewish Medical Center
NY Hospital Chefs Take Meatless Menus Further 
North Shore-Long Island Jewish Medical Center chefs prepare four dynamic vegetarian menus in class from the Natural Gourmet Institute for Food & Health.
Let's Go, Team Veggie!
High school football players and cheerleaders came to elementary schools to get the little ones fired up for fruits and veggies.
Breakfast Daypart Driving Sales
A new report from Packaged Facts reveals $47 billion in breakfast sales in 2013, up 5 percent from last year.
Taco Salad
Chef Demo: The Essential K-12 Taco Salad 
This menu item increases lunch participation and gets kids hungry for vegetables at one of the largest school districts in Texas.
Chefs
The Big Chef Balancing Act 
Identifying and developing the traits of a great executive chef can make or break a dining program.
Interview Questions for Exec Chef Position
An experienced manager has developed a list of can't-fail interview questions that cut to the chase.
Hospital Cooking Show: Spaghetti Squash 3 Ways 1
Hospital chef and RN team up to demonstrate cooking to patients and visitors. Plus: see the video.
Ashland U Chef Brings Fall Flavors to County Fair
Autumn-inspired recipes with pumpkin, cranberry and turkey part of the interactive demo.
Zucchini towers
Chefs Introduce Appetizers of Autumn 
It’s the season when the nights get longer, the air gets crisper and the appetizers get interesting.
Sharing Great Gluten-Free Ideas 
Your own customers can serve as a gluten-free menu development team.
A Healthy Crop of Whole Grain Initiatives 
This fall, health-focused whole grain menu programs and promotions are coming in waves.
Addressing Hispanic Tastes and Trends
MUFSO Session: Attracting the fastest-growing demographic means understanding the driving forces behind that group.

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