Tara Fitzpatrick

Senior Editor,
Food Management

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

Blendability Initiative Puts ‘Shrooms in the Spotlight 
Compass develops meat-mushroom blends for healthier, still-delicious menu items.
Pacific Rim Ramen Noodle Salad with Grapes
Onsite Foodservice Highlights Bowl Meals 
The stories behind the recipes make bowls with a backstory signature menu items
Refreshing Changes at Morrison’s Stations
The healthcare foodservice company takes a station-by-station approach to bigger flavors, retail sales.
Savory-Sweet Pierogi Dish Wins Competition
A CCRC operator in PA teams up with a resident to create a truly unique take on the Midwest comfort-food favorite.
A Taste of UCLA's Bruin Plate
Bruin Plate, the new all-healthy dining hall at UCLA, is known for bold colors and feel-good food that's at least one fifth local and/or sustainable.
Menu Case Study: UCLA Bruin Plate 
At this new all-healthy dining hall, colorful, feel-good food rules the menu.
6 Crazy Good Fry-deas
Much like better burgers, French fries are stepping out of the sidelines.
One Magical Mushroom Dinner at Gettysburg College 
Annual 'Fungus Among Us' mushroom dinner brings science course study and dining services together at the table.
 Pan Roasted Atlantic Pollock with Quinoa, Peas, Mushrooms and Citrus Vinaigrett
Chefs Turn to Underused Seafood 
Underutilized seafood is the Rodney Dangerfield of the sea that “can’t get no respect.” But skillful preparation and menuing of lesser-known species can boost sustainability and lower your food cost.
White Toque Culinarians Program Elevates Healthcare Dining at RWJ 
Training at Robert Wood Johnson University Hospital instills fundamental skills in kitchen staff.
Chef Demo: The Perfect Mushroom Burger  1
Chef Ian Thompson takes the veggie burger to new heights
Kosher Asian Fusion Menu Rolled Out at NYC School 
Chef Jet Tila’s collaboration with Chartwells makes pan-Asian cuisine kosher.
K-12 Leaders Learn, Share at CIA San Antonio 
'Getting Back to Your Roots' Symposium combines classroom learning on kids' tastes and culinary training.
11 Cutting-Edge Recipes from Leading College and University Chefs 
Too good not to share: bold new dishes make the grade on campus.

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