Doing far more than his part to counter the hairnets-and-steamtables caricature of “institutional” foodservice is Ken Toong, UMass- Amherst’s director of retail and dining services. Thirteen years ago, while he was still working for the Marriott-operated foodservices at Trent University in Peterborough, Ontario, Canada, Toong initiated what was at the time simply a campus vegan workshop (itself a fairly prescient concept for the time), a tailored program led by a CIA chef. In its first ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.