Food Management

A Sweet Business 

Oct 1, 2006, Joanna Lefebvre

There is much satisfaction in the art of baking (and eating) a good cake. With a legion of elegant and decadent recipes in their repertoireLemon Whisper,...

Desserts: the Satisfaction Destination 

Mar 1, 2006, Diane Ridge

Pie remains one of the most requested dessert menu items for both onsite and commercial markets. Chocolate remains one of the most popular dessert flavors...

There's more than one way to bake a cake 

Jan 1, 2006, Joanna Lefebvre

Imagine baking a cake without eggs. Cookies without butter. Bread without milk. These simple ingredients add taste and texture, give shape, add color,...

Heart of Gold 

Nov 1, 2005, FM Staff

Ron Hall Executive Chef Mercy Hospital Iowa City, IA "Huevos Fried Rice is one of our more popular egg dishes. I like to experiment with a basic fried...

Equipping an Onsite Bakery Operation  

May 1, 2005, Dan Bendall

By Daniel Bendall DOUBLE DUTY: Top, a bank of programmable combi-ovens do double duty at Baptist Health Medical Center in Little Rock, supplying fresh...

Fruitful Endings  

Apr 1, 2005, Ann Friedland

Peach Dessert Ravioli Blast from the past At Wellmont Holston Valley Medical Center in Kingsport, TN, Chef Armand Celentano menus both purchased and homemade...

How to Roll in the Dough 

Dec 1, 2004, Dan Bendall

MASS QUANTITIES. Bulk bakery operations like this one at the University of Notre Dame require different kinds of equipment than smaller operations. For...

Rx for a Sweet Tooth 

Mar 1, 2004, Amy Higgens

Pleasure from Pain Beyond the four main foodservice units at Rush University Medical Center, the Food & Nutrition Department also manages a contract with...

Bread's A.M. Appeal 

Feb 1, 2004, Amy Higgens

Terri Moreman, CFMP Manager, Food Services U.S. Olympic Committee Colorado Springs, CO "We offer a variety of breakfast breads including Banana (with...

A Slice of Heaven 

Sep 1, 2003, FM Staff

Johnny Curet Corporate Executive Chef Baptist Health Medical Center Little Rock, AR "We do a prepared proof-perfect 16-inch crust with our own sauce and...

Specialty Baking - Catering to Those with Ingredient Intolerances 

Jan 1, 2003, Charnette Norton

--John Haverty John Haverty, CEC, is Executive Chef at Franciscan Skemp Healthcare in La Crosse, WI. Americans love their baked goods, but there are those...

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