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there-is-no-i-in-team

There Is No...


  The Whitsons team at William Floyd SD hosted their first...Read More
a-day-of-learning-and-camaraderie-in-our-annual-managers-meeting

A Day of Learning and...


  After a summer of rest (or not so much rest for those...Read More
how-to-ensure-your-children-s-lunches-provide-them-with-the-necessary-nutrients

How to Ensure Your...


As we all know, children need to eat a healthy and balanced meal...Read More

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  1. General
  2. School Nutrition
  3. Residential & Healthcare
  4. Corporate Dining
  5. Prepared Meals
  6. Emergency Dining
there-is-no-i-in-team  The Whitsons team at William Floyd SD hosted their first team building meeting with all leads from each of the 8-schools and the administrative team. Mr. David Beggins, Assistant Superintendent for Business, and Ms. Dawn Ducoing, Food Services Officer also participated in the meeting.   The theme was "team" sports.  The meeting room was decorated in "team"...Read More
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a-day-of-learning-and-camaraderie-in-our-annual-managers-meeting  After a summer of rest (or not so much rest for those who were working their Summer Programs), it is time to get back into the swing of things. And what better way than with our Annual Managers Meeting!   It was a day filled with meeting new people, reuniting with old friends and learning about the latest in school nutrition and foodservice. The day started with a motivating talk by...Read More
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how-to-ensure-your-children-s-lunches-provide-them-with-the-necessary-nutrientsAs we all know, children need to eat a healthy and balanced meal in order to succeed in school and achieve their academic goals. Food is the fuel that powers the brain, so a healthy lunch is necessary to keep them energized and alert during the school day.   The USDA’s MyPlate Guidelines remind us that a balanced lunch should include five food groups: vegetables, fruits, grains, protein and...Read More
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welcoming-new-team-members-at-stryker  Our team at Stryker is very excited to announce the addition of two new team members. They have joined the team to head up the Conference Center Catering:   Robert Kaval, the Catering Chef joined us in mid-June, and Heidi Kodukula, the Homer Stryker Center Catering Manager, joined us in mid-July.   Robert joins the team at Stryker after spending years working as an Executive...Read More
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long-island-schools-promote-sustainability-through-school-gardens  Once just a “foodie” trend, eating local foods has now become a widespread movement. People have realized the extensive wellness and environmental benefits that purchasing local fruits and vegetables bring. Schools have also embraced this movement and have created farm-to-school programs and school gardens. Research has proven that school gardens not only function as a hands-on learning tool...Read More
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local-celebrity-chef-guest-chef-in-hampton-bays-high-school  On March 26th  Chef Fabio Gutierrez, Executive Chef at the Sant Ambroeus Restaurant in Southampton, visited Hampton Bays High School to prepare a special lunch for the students. Chef Gutierrez prepared a special Italian-inspired menu: Lemon Chicken, Pomodoro Pasta, Arugula Salad, and for dessert, assorted fruit tarts and cakes. The event was a huge success and students, teachers...Read More
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chefology-101-teaches-children-how-to-cook  The Chefology 101 program was created by Whitsons School Nutrition to introduce young students to different healthy ingredients and recipes as well as to how to properly handle kitchen equipment, so they can share what they have learned with their families and promote healthy eating at home. This is the second year the program is implemented at Norwalk schools. Last year, we started with a...Read More
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nutrition-fun-with-foodplay  On Friday January 24th, the children at Grafton elementary schools enjoyed a very exciting performance by FoodPlay Live Theatre! The award-winning show tours schools throughout the country featuring live theatre, juggling acts, comedy and music that teach children about nutrition in a fun way. While playing, kids learn about the importance of having healthy eating habits and an active...Read More
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hudson-public-schools-win-school-breakfast-challenge  Hudson Public Schools was recognized as a winner of the Massachusetts School Breakfast Challenge. Whitsons School Nutrition and the school district partnered to achieve the goal of at least 35% increase in school breakfast participation.   Hudson Public Schools in Massachusetts was among 29 districts in the state to win the School Breakfast Challenge. This challenge was created by the...Read More
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whitsons-senior-vice-president-awarded-long-island-business-news-award  KellyAnn Friend, Senior Vice President at Whitsons Culinary Group, was nominated for Long Island Business News’ Around 50 Award for her mentoring and community involvement.   The Around 50 Award was established by Long Island Business News to recognize the accomplishments of Long Island community leaders around 50 years old. The awardees are men and women who are not only local...Read More
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building-a-playground-with-sco-family-of-services They say it takes a village to raise a child, but it only takes six hours for a group of dedicated volunteers to build a playground!   The SCO Family of Services partnered with KaBOOM!, a non-profit dedicated to creating playspaces for children, United Healthcare and Whitsons Culinary Group to successfully carry out a “Community Playground Build” on SCO’s Madonna Heights Campus. Playgrounds...Read More
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going-green-at-stryker In an effort to continue their environmental initiatives, Stryker has recently unveiled their latest initiative: a High Volume Organic Waste Decomposition System, also known as “Audrey”, after the character from “The Little Shop of Horrors”. Audrey turns the organic waste produced in the cafeteria into non-potable water, which is then discharged into the sewage system and processed in a water...Read More
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food-day-celebration-at-newton-south-hsNewton South High School in Massachusetts celebrated October 24th Food Day with a delicious (and gorgeous) meal using fresh fall vegetables (turnips, carrots, herbs, greens and squash) from the students' Sustainable Garden! Go hyper local!   The team had a blast preparing and participating in the celebration. In the spirit of Halloween, they created "owls" made out of fruits and...Read More
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universal-free-breakfast-at-gardner-schoolsGardner's Waterford and Elm elementary school students now are able to enjoy free breakfast in their classroom every day. Last year the program was piloted at Helen Mae Sauter Elementary school and was such a success that it was expanded to the other two elementaries thanks to a grant from Action for Healthy Kids.   Breakfast is considered the most important meal of the day as it provides the...Read More
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wholesome-and-exciting-meals-at-lexington-schools  Our team at Lexington was featured in a great article in the local paper. This note really shows the team’s commitment to  provide the best service possible to the children we serve! Great job!   Please click on the link to read the full article: http://lexington.wickedlocal.com/article/20140824/NEWS/140828475  Read More
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go-lunch-super-herosMay 2 was Lunch Super Hero Day at at York Suburban schools. Whitsons staff served meals dressed in superhero attire showing their "nutrition superpowers"! The cafeteria team members at the schools were thanked by school district principals and staff members, remembering them on this special day.Each school nutrition employee received a school lunch super hero day card with a small token of...Read More
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real-world-culinary-experience-at-winchester-high-school  Every year, the students from the Culinary program at Winchester High School take over the cafeteria for a whole day. The students plan the menu for that day, prep the ingredients, prepare the meal and even serve their fellow students and staff that day. This is a great hands-on experience for the Culinary students!   On May 2nd, the Culinary students took over the cafeteria and...Read More
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celebrating-national-nutrition-month-at-commack-schools  National Nutrition Month is a nutrition education and information campaign sponsored the Academy of Nutrition and Dietetics. This campaign highlights the importance of developing healthy eating and physical activity habits. Due to the alarming childhood obesity rates, the school communities are taking a proactive approach to promoting a healthy lifestyle that will last a lifetime. Commack...Read More
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franklin-schools-receive-fuel-to-play-60-grant  The Fuel Up to Play 60 initiative was developed by the National Dairy Council, local Dairy Councils and the National Football League in collaboration with the United States Department of Agriculture (USDA) to promote healthy lifestyles in young people such as consuming nutritious foods and exercising at least 60 minutes a day. Fuel Up to Play 60 provides up to $4,000 grants to schools to...Read More
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iron-chef-killingly-style  With the increasing popularity of cooking shows, what’s better than a school lunch cook-off between school administrators? On Tuesday December 17th, Killingly Intermediate School hosted a very unusual cooking competition: an Iron Chef-style culinary competition between their two Assistant Principals: Mr. Steve Tagen and Mr. Tim Jonasch.   Each administrator prepared a soup and a...Read More
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it-s-harvest-time-at-uniondale-s-walnut-street-school-garden  Uniondale Walnut St. Elementary Garden celebrated a fantastic Harvest Day on November 14th. The garden was started earlier this year, and everyone’s hard work, students, teachers and administrators, finally paid off! Delicious radishes, spinach, beets, peppers and butternut squash grew bountifully in the beautifully decorated raised beds. Students were really thrilled to see the fruits of...Read More
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healthy-gardens-healthy-youth-pilot-projectThe “Healthy Gardens, Healthy Youth” People’s Garden School Pilot Project is a research project aiming to understand the vegetable and fruit consumption of school-age children. This partnership between the USDA and Cornell University has funded gardens in four states: Washington, Arkansas, Iowa, and New York.   The project seeks to determine if engaging in fruit and vegetable gardening at...Read More
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celebrating-regional-cuisine-on-national-school-lunch-week  This year, we celebrated National School Lunch Week showcasing regional flavors in school cafeterias across the country. What better way to promote nutrition than to highlight the unique flavors that the different regions in the US offer!   From Italian inspired flavors in the Northeast, to Midwest cheesy specialties, to Tex-Mex in the Southwest, the US has so much diversity to offer...Read More
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what-s-the-real-school-lunch-news-31-million-american-children-get-more-vegetables-every-dayThis is a fantastic article written by the school nutrition expert, Dayle Hayes, RD., that talks about the “school lunch revolution” that has been happening in our schools. Lean proteins, local produce, more fruits and veggies and whole grains come together to create school meals that are not only healthy, but delicious!   We had the pleasure to have Dayle as a guest speaker at our yearly...Read More
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chef-manager-at-good-shepherd-services-presented-with-sanctuary-support-awardOn June 11th 2013, Sharlene Bejarano, our Chef Manager at Good Shepherd Services (GSS), was recognized with the Good Shepherd Services’ Sanctuary Support Award for her “on-going support with staff and participants in practicing the Sanctuary commitments and values”.   A 16+ year dedicated Whitsons veteran, Sharlene goes above and beyond her role as chef manager, connecting and building...Read More
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enhancing-lives-one-meal-at-a-time-in-the-aftermath-of-sandy In the aftermath of Hurricane Sandy, it was very difficult for our team members in the Tristate area to commute to and from work. However, these difficulties did not prevent them from providing the best service possible to our clients.   At Carnegie East House, this was not the exception! Our team worked around the clock to ensure the safety and well-being of their residents — some staying...Read More
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putting-the-extra-mile-during-hurricane-sandy   During emergency disasters, our chefs and managers ensure we continue assisting the dining needs of our customers during these stressful times. The residents at SCO Sea Cliff experienced the dedication of our team during Hurricane Sandy.   Chef Fred Hakimi went the extra mile to put the needs of his residents above his own. Both during and after the storm, Chef Hakimi took special...Read More
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carnegie-east-enjoyed-play-night On July 31st, the residents of Carnegie East House enjoyed a wonderful play. This play, called “Ladies’ Night”, was created by Scott Gordon, Carnegie’s Activities Director, who also performed all the music for the play. The performers were all very acclaimed by the residents and the family members that attended this event.   Carnegie residents and visitors also enjoyed a very special tea...Read More
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1-enhancing-life-one-meal-at-a-time-thank-you-letters-from-our-clients We always strive to live our mission of enhancing life one meal at a time through our words, our services and our actions each and every day. Receiving “Thank You” letters recognizing these efforts is more than we can ever ask:   Our client at SCO Sea Cliff thanks Chef Fred Hakimi for being a valuable member of their family: “June is usually a very busy month with the end of the school year....Read More
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holding-the-dining-fort-during-hurricane-irene  During Hurricane Irene, several of the Carnegie East House food service team members stayed at the facility in order to continue assisting the dining needs of the Carnegie East residents during this stressful time. Valerie Barnett, Manuel Piedra, Jancis De la Cruz, Rushonn Jackson, Sol Lacerda, Alize Conde, Minnie Grant, Imani McDonald and Melissa Clemente maintained a positive outlook and...Read More
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good-shepherd-wellness-initiative  As part of the Good Shepherd Wellness Initiative, every Wednesday throughout February, students and staff at Good Shepherd Services (GSS) received cooking demos and seminars. Guest chefs Emanuel Montalvo, Sharlene Bejarano, Shanay Mason and Peter Bellisario took center stage at GSS’s cooking demos, while District Manager, Mark Kirn, led the nutritional seminars. All were aimed at increasing...Read More
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pink-ribbon-kickoff-luncheon-event-at-estee-lauderOn June 19th, the annual Pink Ribbon Kickoff Luncheon took place at Estee Lauder’s JHL facility in Melville, New York. In this luncheon, they discussed the planning of future events, fundraisers, breast cancer research, etc.   The Whitsons Corporate Dining team at Estee Lauder catered the event, led by Chef Kirk Ingebretsen. The varied menu consisted of Roasted Salmon Lemon Dill Aioli, French...Read More
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winter-gala-at-unfcu  On January 17th, United Nations Federal Credit Union celebrated their annual Winter Gala. This year’s theme was “Enchantment under the Sea”. Guests were greeted in one room where they enjoyed delicious appetizers, and then “transported” by the elevator to an ocean-themed room where the banquet took place.   The event hosted more than 300 guests and Whitsons Corporate Dining prepared a...Read More
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stryker-celebrated-the-holidays  On Wednesday December 11th, Stryker hosted their annual Holiday Party. The Stryker Atrium was transformed to a holiday themed party seating over 480 people at once.   The delicious holiday menu featured: Mustard seed crusted prime rib with Dijon crème fraiche and roasted balsamic onions, spinach parmesan soufflé, rosemary & tarragon herbed salmon with Minnesota wild rice blend and...Read More
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fresh-from-garden-to-table-at-estee-lauder  The local foods initiative at Estee Lauder just turned hyper local! An indoor garden was installed in the cafeteria at the Estee Lauder Research Park facility. The garden will grow greens and herbs such as arugula, mesclun greens, bibb lettuce, and fresh herbs like basil and rosemary. These products will then be used to prepare delicious lunch meals.   It doesn’t get any more...Read More
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whitsons-serves-bbq-celebrating-launch-at-estee-lauderOn June 28th, Estee Lauder 350 Main held a BBQ celebrating the launch of their new Fragrance Production Area. The BBQ featured fun carnival games, ice cream trucks and delicious food such as Caribbean lime jerk chicken, Black Angus burgers, balsamic fig marinated Portobello mushroom burgers and fresh salads using local greens and vegetables.   The BBQ served over 1200 people over a 24 hour...Read More
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green-initiatives-at-strykerReducing the solid waste produced in every day operations is a number one priority at Stryker. Styrofoam trays are made of polystyrene, a petroleum-based product which stays around for centuries, taking up lots of landfill space. Furthermore, solid waste adds a significant amount of greenhouse gas emissions into the atmosphere. For these reasons, last fall, Stryker made the switch to biodegradable...Read More
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estee-lauder-commitment-to-the-environmentAt Estee Lauder cafes, being green comes first! The cafeterias are committed to environmental conservation and strive to become “greener” operations every day. They have banned the use of Styrofoam trays; instead, they use a combination of reusable and paper trays. Recycled paper napkins are used instead of regular paper ones. Furthermore, they have recently replaced all of their cleaners with...Read More
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going-green-at-stryker In an effort to continue their environmental initiatives, Stryker has recently unveiled their latest initiative: a High Volume Organic Waste Decomposition System, also known as “Audrey”, after the character from “The Little Shop of Horrors”. Audrey turns the organic waste produced in the cafeteria into non-potable water, which is then discharged into the sewage system and processed in a water...Read More
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estee-lauder-happeningsWonderful things have been happening at our Estee Lauder locations! Following Estee’s Holiday Party last month, our Estee locations (Main, Research Park and JHL) kept the festivities rolling by hosting a very special “Brunch Day” the next day, complete with specialty meals, which included savory bread pudding, an omelet station and a carving station with sliced Virginia ham.   Estee Research...Read More
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working-together-after-sandyIn the aftermath of Hurricane Sandy, our team members were called to help distribute food to the victims in the locations affected by the storm. When the call came, the entire team at UBM rose to the occasion and volunteered to serve the food in one of the Far Rockaway locations. According to Peter Bellisario, Food Service Manager at UBM, “We were touched to be able to help thousands of people...Read More
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delicious-homemade-burgers-at-bai It is grilling season, and this August was no exception! Our customers at Estee Research Park and UNFCU enjoyed delicious homemade heart-healthy burgers.   Chef Jose Argueta from Estee Lauder Research Park prepared a made-from-scratch fresh turkey burger that was the star of the meal. UNFCU’s Chef Jose Calderone also served freshly prepared burgers, including a turkey spinach burger, and...Read More
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customer-appreciation-day-at-estee-lauder Our Estee Lauder locations, Estee Lauder Main, Aramis, JHL and Research, hosted a festive Customer Appreciation Day in May to say “Thank You” to our loyal clientele. The theme of the celebration was “Carnival Day”, and like any carnival, it featured delicious treats such as hot pretzels, popcorn, churros and cotton candy. A DJ kept the music going while a magician entertained the attendants. Fun...Read More
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whitsons-participates-in-camba-guest-speaker-seriesCAMBA and Whitsons Culinary Group have partnered to provide real-life experience to CAMBA’s Next Step Food Protection Certification Training by inviting Whitsons’ food service professionals to participate in the program’s Guest Speaker series. This February, Jim Corrigan, Business Development Manager, shared his vast professional experience with the students and was able to give them a real-life...Read More
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whitsons-to-provide-boston-public-schools-lunch-program When the Boston Public Schools went out to bid, the district was interested in finding an innovative new approach to its dining program. By selecting Whitsons as their new provider, our fresh, healthy and nutritious solution was exactly the change they were looking for. What is it about our Boston account that makes it so unique? The service is a blend of two of our strongest niches: school...Read More
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uninterrupted-prepared-meals-service-during-major-snowstorm The Sunday following Christmas, the Northeast was hit with a major snowstorm. Transportation systems were down, with buses suspended and limited train service, but that did not stop Whitsons team members from making sure meals were delivered to Prepared Meals clients as promised. Managers and team members alike came in the night before, and some stayed through the next night, to prepare in advance...Read More
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distributing-meals-in-sandy-affected-areas A month after Hurricane Sandy ravaged the Northeast, there are some communities that are still suffering the negative impacts of this natural disaster. Hurricane Sandy destroyed homes and disrupted lives in many areas of New Jersey and New York. Recovery is underway, but some of these residents are currently living in a precarious situation, in homes without power or heat. In these communities, the...Read More
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feeding-the-community-in-the-aftermath-of-sandy When Hurricane Sandy hit the Northeast, Whitsons Emergency Dining was already busy preparing thousands of meals to be distributed in the areas affected by the storm. Through our partners, humanitarian organizations and local government, we have been providing nutritious meals to several affected areas immediately after the storm hit.   Whitsons partnered with the American Red Cross to...Read More
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feeding-the-community-after-major-snowstorm-at-albany-ny  In the aftermath of Hurricane Irene, Whitsons partnered with the City School District of Albany to produce over 8000 emergency meals for local residents who lost power in their homes. The City School District of Albany provided access to its Arbor School for the distribution of emergency meals via the National American Red Cross (NARC).Read More
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teams-called-to-action-as-hurricane-irene-hits While most people living on the east coast were preparing for Hurricane Irene and staying inside, Delivered Meals Managers James Corrigan and Gregory Godfroy and their teams were preparing to deliver emergency meals to the Red Cross for people in need. With the help of many other team members, Jim and Greg were ready to take action and drive a truck with more than 5,000 meals 103 miles from Whitsons...Read More
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feeding-the-community-after-major-snowstorm-at-canton-ct    During an unexpected snowstorm at the end of October, Canton, Connecticut was hit hard with bad weather, turning the community center into a shelter for 8 days. The Whitsons food service team at Canton stepped in to prepare, cook and serve over a thousand hot meals at the shelter for the Canton citizens that lost power during the storm.  Read More
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