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
B&I Gluten-Free Menu Star: Chicken Burgers
At Highmark Senate Plaza, gluten-free customers discover a better burger and other great options.
Hospital Honeybee Tour Teaches Kids
Seeing bees up close provides lesson in sustainability. Plus, watch the video.
4 Awesome Autumn Appetizers
Autumn means appetizers with deep, complex flavors, and fresh presentations. Try these amazing ideas from Vanderbilt's catering department.
Change in Long Term Care Begins with Breakfast
Residents in a PA CCRC normally have breakfast in bed, on a schedule, but a continental breakfast event brought them out of their beds—and out of their shells.
Injecting Emotion into Food Marketing for Latinos
Emotional, functional components key in driving Latino purchasing decisions.
Chef Demo: Cali Crème Brûlée 
Infusing flavors from Asia into a classic French dessert, Vaughn Vargus, CEC, CCA, of UC San Diego, creates something that's uniquely California
Working the Asian Pantry 
Update your selection of Asian pantry staples and keep umami power within easy reach.
15 Fantastic New Football Stadium Eats
Foodie football fans will have a lot to cheer about when they get in line for a snack at one of Aramark's 11 stadiums this fall.
Seeds of Collaboration 
A working farm at Amherst College means much more than fresh produce for the dining hall.
New Dining Commons at UGA Finds Its ‘Niche’
A smaller footprint requires smart menu planning at newly opened location, ‘The Niche,’ at the University of Georgia.
Senior Dining That’s Open to the Public 
Well-crafted comfort food that’s part of an ever-changing menu keeps things moving at Radius restaurant, part of Judson Smart Living in Chagrin Falls, OH.
Intense Training Prelude to a New School Year at USC

As summer is winding down, the culinary team at the University of Southern California is gearing up: ratcheting up their skills with an intense training forum that starts this Friday. Super sharp culinary skills will come in handy: This new school year, there are new menus at the university’s 30-plus campus venues.

The theme of the training/forum is “A Chef’s Life.” Visiting chefs on campus for the event will tell their stories about how exactly—and why—they chose this high-energy career path. 

Beyond the Lunch Lady 
More than 350 school FSDs and staff gather for First Annual Beyond the Lunch Lady North Florida Conference.
Street-Level Research: UNH Dining Serves International Students 1

A few months ago, the dining staff at the University of New Hampshire noticed that the Chinese students from Navitas, an international study abroad program, didn’t like the food.

“They would use the hot water provided for tea to put into noodle bowls that weren’t hot enough,” says Jon Plodzik, director of dining services at UNH. “They kept telling us, ‘Hotter, hotter, hotter.’”

Getting a Better Understanding of Latino Customers

No doubt you've heard that it's important to market to the Latino consumer. Decades of U.S. Census Bureau data and projections confirm that the Hispanic/Latino segment is one of the most dynamic and rabidly growing groups in the country.

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