Tara Fitzpatrick

Senior Editor,
Food Management

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

U of Richmond anticipates egg shortage, develops no-egg breakfast items  1
Rising egg prices due to the latest avian flu have left many foodservice operators scrambling for ideas, especially for the breakfast daypart, where eggs are the cornerstone of many items.
5 award-winning ways to use cranberries in school meals 
School chefs from across the country competed in a cranberry recipe contest: Here is the winning recipe and the four runners-up.
Pigging out on dim sum 
Dim sum wouldn’t be the same without pork. It’s the protein that brings savory meatiness to dumplings, pot stickers and other traditional delights.
The do’s and don’ts of using Instagram for foodservice  2
Expert offers tips on the best way to use the social media platform
Chef’s Scrapbook: Worlds of Flavor at the CIA 
Harvard Sous Chef Alex Drumm shares his impressions of the annual culinary conference and festival.
Fun, fresh and funky: SoCal eats 
From Mexican street corn to spa cuisine and an over-the-top hot dog, Southern California’s food has got it goin’ on.
Black Hat Chefs travel to Denver VA hospital to train, inspire  1
Chefs from Raleigh’s Rex Healthcare introduce new skills, ideas, techniques, ingredients and plate presentations to the foodservice team at the Denver VA Medical Center.
10 recipes that make salmon stand out
Check out these cutting-edge recipes for salmon inspiration.
Not the same old salmon 
With a vast array of cooking techniques, flavor profiles, sauces and secret ingredients, this favorite fish need not be boring.
Menu Mix: The real regions of Mexico
Menu items at the Arizona Student Union and the Arizona Catering Co. take some twists and turns down the dusty roads of the Yucatan, the buzzing metropolis of Mexico City and the busy seaside towns of Oaxaca.
Global chef program at USC more than just a layover 
The University of South Carolina’s new Global Café incorporates a semester-long visit from a chef and an international workforce.
Hook up with a fisherman for sustainable salmon
When foodservice teams build relationships with eco-conscious fishermen, serving sustainable salmon becomes much easier.
Virginia basketball coaches compete in Coaches’ Cook Off 
Local chefs assist basketball coaches from Virginia Tech and the University of Richmond in a culinary battle benefit.
Menu Mix: Falling hard for that Southern charm 
Southern dishes have that special ability to convey the unmistakable feeling of home, even if your climate is more snow shovel than porch swing.
8 great pub Grub snacks: Eat local, think global (Recipes) 
Culinary mash-ups, like Midwestern sausage and Caribbean shrimp, are getting customers excited to share fun food experiences.

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