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inside-school-food-on-heritage-radio-highlights-whitsons-school-lunches

Inside School Food on...


Activist and Blogger Dayle Hayes, of School Meals That Rock, a...Read More
kellyann-friend-appointed-chief-operating-officer-of-contract-management-for-whitsons-culinary-group

Kellyann Friend...


  Wednesday, January 6th, 2016 - Whitsons Culinary Group...Read More
malden-high-school-panini-grill-off-competition

Malden High School...


Wednesday, December 23rd, 2015 - It was a wonderful day for...Read More

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inside-school-food-on-heritage-radio-highlights-whitsons-school-lunchesActivist and Blogger Dayle Hayes, of School Meals That Rock, a multi-platform social media campaign, discusses school lunches and Whitsons’ success in introducing great FLAVORS with their low-sodium, whole-grain Ramen Noodle Bars to school lunch lines in the podcast series, Inside School Food on Heritage Radio​!   Click on the link below to listen now!   Inside School Food PodcastRead More
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kellyann-friend-appointed-chief-operating-officer-of-contract-management-for-whitsons-culinary-group  Wednesday, January 6th, 2016 - Whitsons Culinary Group is pleased to announce the appointment of Kellyann Friend as Chief Operating Officer of Contract Management. Ms. Friend, formerly served as Whitsons’ Senior Vice President of Operations, overseeing the New York and New Jersey regions.   Ms. Friend has over 25 years of experience with Whitsons Culinary Group, and has played a crucial role in the organizations development. Ms. Friend is well known for her commitment to excellence and her flair for creating unique strategic solutions.  Recognized as a key leader in the industry, Ms. Friend has served on the Board of Directors for the Society for Hospitality and Foodservice Management and has received numerous awards both from Whitsons and clients.   Kellyann Friend will assume her new role as Chief Operating Officer of Contract Management on April 1st, 2016, transitioning the role from John Whitcomb; company owner and founding board member who has successfully...Read More
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malden-high-school-panini-grill-off-competitionWednesday, December 23rd, 2015 - It was a wonderful day for a “Grill Off” a “Panini Grill-Off” that is, at Malden High School. With the help from Ms. Elinor Perry, RD, and Director of Food Services at Malden High School, along with Guest Chef, Ryan Hurley, and Chef, Omar Hernandez, the idea of a “Panini Grill-Off” came true. Students were divided into teams, invented new Panini recipes, and then spent the day creating them in the cafeteria. Students created more than 200 sandwiches! By lunch time, all of the Panini’s were served and all students were asked to vote for the best tasting Panini.   Mayor Gary Christenson stopped by to encourage the students and to help congratulate the winners, “Team SLACMS” for the their Holiday Spirit Panini. The Holiday Spirit Panini consisted of grilled chicken, melted mozzarella, fresh lettuce, tomatoes, and avocados with chipotle mayo served on top sourdough bread.   The winning Panini will be included on the January Malden High School...Read More
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fuel-up-to-play-60-programCongratulations to the Whitsons team members and students from both the Roosevelt and East Islip school districts for winning grants from the Jets Fuel Up to Play 60 program! Pictured are Whitsons team members with from East Islip, VP, Kelly Friend, a representative from the New York Jets and the American Association and Dairy Council, and High School Principal, Bill Brennen.   On behalf the East Islip school district, Whitsons Culinary Group team members applied for a grant of 5k to help support the program and in turn increasing the sale of healthy food items for students.   “The Fuel Up to Play 60” program was created by the American Dairy Association and Dairy Councils, and local NFL teams in order to “promote nutrition and physical activity in schools, implementing long-term positive changes.” -The American Association and Dairy Council.Read More
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spooktacular-lunch-at-easton-s-richardson-olmsted-schoolChildren at Richardson Olmsted Elementary School had a fun Halloween surprise in their cafeteria on Friday, October 30. Lunches were presented in a "spooktacular" fashion. The menu included mummy bagel pizza, spaghetti intestines with mozzarella eye balls, served with cauliflower and broccoli brains, orange jack-o'-lanterns, topped off with graveyard pumpkin pudding with graham cracker crumble.    See more here:  http://easton.wickedlocal.com/photogallery/WL/20151102/NEWS/110209984/PH/1Read More
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kimberly-gunn-joins-whitsons-school-nutrition-as-director-of-business-development-for-new-englandWhitsons Culinary Group is pleased to announce the appointment of Kimberly Gunn as Director of Business Development for the New England Region. Ms. Gunn brings 24 years of experience in the foodservice industry to the Whitsons team. Most recently, she was the Client Relationship Manager for Chartwells School Dining Services in Brookfield, Connecticut. In January 2012, Ms. Gunn relocated to Brookfield, Connecticut with her husband and two daughters. She is previously from Dallas, Texas, where she has held positions as a Regional Sales Director, a National Account Manager and a Regional Vice President. She received her Bachelors of Science in Hotel and Restaurant Management from the University of North Texas. The appointment of Ms. Gunn as Director of Business Development represents another milestone this year for Whitsons and the company’s plan for continued growth and success. Ms. Gunn is assuming the sales responsibility previously held by Vincent “Ozzie” Orsillo, who will continue to...Read More
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whitsons-expands-its-animal-welfare-initiativesAt Whitsons, we are committed to seeking sustainable sourcing partnerships with our vendors, and we are pleased to announce we will be purchasing only cage-free shell eggs in 100% of our contract-managed accounts. We will also be transitioning 100% of our liquid egg purchases to cage-free sources by the year 2020. In addition, we will transition to gestation crate-free pork by 2017. These initiatives supplement the company’s prior elimination of veal crates from its supply chain, as well as various sustainability efforts such as sourcing 52% of its products companywide from local suppliers and the company’s support of sustainable seafood sourcing, such as Whitsons’ partnership with a group of family-owned Alaskan long-line wild caught Salmon fisheries. Please click on this link to view our press release. 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 Maureen G. Mulvaney, or “MGM” as she likes to be called. She delivered an inspiring and touching lecture that encouraged our food service managers to work with their staff to always perform “better, stronger and together”! MGM highlighted the fact that the health of our nation is in our hands. It is our job to encourage children to eat more healthy foods such as fruits, vegetables and whole grains and to help them develop healthy eating habits that will last a lifetime.   After this lively session, the meeting went on to train the managers on the latest in school nutrition and regulatory...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 milk. Although these five components are present in the school lunch, they’re sometimes not present in packed lunches. A recent research study from the Friedman School of Nutrition Science and Policy at Tufts University in Boston shows that only 27% of the packed lunches met at least three of the five National School Lunch Program standards and that only 28% of the lunches included water as a beverage, 24% included sugar-sweetened drinks and 3% included milk.   As your partners in school nutrition, we would like to emphasize the importance of including all five components of a meal in...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 Chef in Manhattan and upstate NY, and Heidi joins from Fallkirk Country Club also in upstate NY.   Both team members are off and running to a great start!    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 for students, but also help children become more familiar with fruits and vegetables thus encouraging their presence in their diet. In partnership with Whitsons School Nutrition, several schools on Long Island have created school gardens and greenhouses on their premises. These gardens are a great example of the collective effort of the school community -teachers, students, parents and foodservice providers- to promote environmental sustainability and healthy eating lifestyles. According to Bill Whitcomb Jr., School Gardens Coordinator at Whitsons School Nutrition, “With the increasing...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 and café staff were so excited by the Chef’s visit!   This initiative is part of the Guest Chef Program at Hampton Bays schools which aims to encourage children to eat more freshly prepared foods and incorporate fruits and vegetables in their meals, build ties between the new generations and the local businesses, and give students a taste of the culinary arts.    Read More
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whitsons-has-fooditude  Take a look at our Fooditude highlights from 2015!   Read More
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dayle-hayes-visit-to-whitsons-schools  Blogger, author and school nutrition personality, Dayle Hayes, visited two of our locations on Long Island: Commack High School and William Rall Elementary in Lindenhurst.  Our first stop was Commack High School where Dayle was able to experience the first lunch period. Despite being a busy cafeteria, Dayle was impressed by the smooth running of the kitchen and the variety of delicious lunch choices! From Mexican favorites to different types of pizza to freshly made salads, the students at Commack HS have a variety of healthy and flavorful options to choose from! Cook Diane Gibbard and Director Christine Miller do a great job ensuring our students enjoy a tasty and healthy meal every day.  Our next stop was William Rall Elementary School in Lindenhurst UFSD. Tulip Tabaru and her fantastic team make managing a school cafeteria seem like a piece of cake! They run a very organized operation that looks like a carefully choreographed dance. In addition, the lunch ladies even...Read More
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election-day-at-yorkshire-elementary   Yorkshire Elementary at York Suburban School District held its own “Election Day”. Kids voted for their favorite meal. The entree with the highest number of votes was to be featured on December’s menu and the students who cast their vote received an “I voted sticker”! This is a great initiative that teaches kids the importance of voting in a fun way!   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 vegetables!   Click here to watch the video: http://youtu.be/utXy7mOkGLQ?list=UUZe9En4SVPdmOTcwMoWJv7Q 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 necessary energy to get ready for a day of learning and achievement. Having a balanced meal to start the day provides an opportunity to get calcium, fiber and other nutrients that contribute to strong bones and muscles and better mood. And the students at Gardner elementary schools will definitely be ready for a day of academic success!   The nutritious breakfast consists of milk, a whole grain item, and fresh fruit or 100% fruit juice and is delivered to the children’s classroom using rolling coolers.   Click here to read The Gardner News article that featured 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 appreciation for all of the wonderful things they do each day!   Go lunch super heroes!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 prepared a fantastic menu that consisted of: Chicken Milano over pasta, garden salad, seasoned breadsticks and a delicious old fashion pumpkin cookie. Everything was made from scratch!   Students and staff raved about the meal!  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 Public Schools, the Nutrition Committee and Whitsons School Nutrition partnered to promote healthy eating habits through wellness fairs, Nutrition Safari character visits and other nutrition initiatives.   The Middle School had fun with the Got Milk? Promo where students were able to take pictures wearing the “milk moustache”. If they “Got Milk” with their meal, they were able to take a free Got Milk? photo in the photo booth in the dining area.   Northridge and Indian Hollow Elementary schools at Commack School District were visited by Murray the Monkey and Luke the Lion...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 help them jumpstart and sustain healthy nutrition and physical activity improvements.   Four schools in Franklin School District in Massachusetts were selected to receive funding to support their Fuel Up to Play 60 initiatives:   Davis Thayer Elementary School Gerald M. Parmenter Elementary School Franklin High School Horace Mann Middle School These schools were selected from among hundreds across the country that applied for funding this year. Parmenter and Davis Thayer Elementary schools will use the funds to start a school breakfast program while Franklin High...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 sandwich recipe with the help of Chefs Ryan Hurley and Tim Mugan as sous chefs, and the Whitsons’ cafeteria staff. The recipe was required to be delicious as well as healthy and compliant with school lunch regulations. The winner of the competition was decided by whoever sells the most meals to students and by the judges’ votes, Superintendent Kevin Farr and Assistant Superintendent Steve Rioux.   Mr. Jonasch prepared a “Blazin’ Asian Teriyaki Meatball Grinder”, an Asian inspired chicken meatball sandwich with sesame mayo and a side of egg drop soup, and Mr. Tagen prepared a “Quiet Corner...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 their labor.   The cafeteria, managed by Whitsons School Nutrition, prepared a fresh “garden” salad, literally!   In the near future, hoop houses will be installed in the garden to protect the plants from the elements and to possibly grow products all year round.   Click here to watch Walnut Street School’s slideshow of the garden.   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 positive relationships with the youth GSS serves. Furthermore, Sharlene played a major role when Hurricane Sandy hit New York, organizing and supporting staff, while ensuring the continuation of excellent services at all Good Shepherd locations.   Congratulations to Sharlene for this very well deserved award! 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 overnight/multiple nights, while others travelling over two hours by cab to get to work. According to Food Service Director Jolie Ospina, “I can’t tell you what a great group of people I have working here with me. I am so proud. Their dedication and hard work goes beyond words.”   To thank the Whitsons team at Carnegie for their efforts, residents gave our team a huge round of applause at a recent Resident Council Meeting.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 care to ensure all food and supplies were continuously available and in stock for his residents. He stayed overnight, delivered hot food to his residents (by foot) and worked tirelessly to provide quality care.   According to our client at SCO, “Fred is such an integral part of our team; he is the one who provides us with the nourishment to sustain our residents and staff in challenging times such as these. It is an absolute pleasure working with Fred. His professionalism, compassion and commitment are matched by no other.”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 time after the show, consisting on delicious treats and refreshments, offered by the Whitsons team. According to Jolie Ospina, Food Service Director at Carnegie East, “some family members attended and the food was highly complimented”. 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. These last three weeks have been especially demanding. Last week alone we had auditors, a field day and training at our residential training center — all on the same day — and each group requested your lunch. I think you prepared over 200 sandwiches, all before noon. We are fortunate to have such a dedicated, committed and caring “King of our Kitchen.” You are the most important part of our family, supporting and providing food for the table to nourish and strengthen our youth and staff and enhancing our lives one meal at a time.”   A resident leaving Madonna Heights, thanks Chef Phil...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 calm demeanor throughout the storm and its aftermath, which was very comforting to the residents.   According to Yolanda Ospina, “The residents here are all very grateful for a job well done!!! I knew my team would come through. We are happy to have been of help in feeding all those people in an indirect way.”      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 awareness of healthier food options and nutritional education.Read More
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whitsons-brings-fair-food-to-estee-research-parkAlways aiming to keep the menu fresh and exciting, this month the team at Estee Lauder introduced fair food favorites such as Potato Twirls on a Stick with different seasoning flavors - BBQ, Salt & Vinegar, Cheddar, Sour Cream & Onion, Salt and Garlic Pepper and Ketchup flavors.   The team used Yukon Gold Potatoes and Red Bliss Potatoes to make these fantastic creations.  It was a fun treat for all!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 Cut Chicken Breast with Demi Glaze, Gourmet Mac and Cheese with Butternut Squash and Mushrooms, and for dessert, Raspberry Chambord Cheese Cake.  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 very special menu for this occasion, which included a 3 flavors risotto station (duck and asparagus, seafood and wild mushroom), a sushi bar, a skewer station, a fresh seafood station and assorted salads.  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 grilled Asiago polenta, pomegranate roasted Cornish game hen with haricot verts with hazelnuts and lemony salt-roasted fingerling potatoes, gnocchi alla Romana with spinach, Holiday Tres Leches cake, German chocolate cake and apple crisp.   The cafeteria team at Stryker served around 1,650 employees through five sittings in the course of the day!  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 local than this!  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 period, so the Whitsons team worked all day and night to cover all three shifts at the plant in Melville, NY and please every single one of our Estee Lauder customers.   The event was a great success and our customers were more than thrilled!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 clam shells made from bagasse and corn-based plastic. These trays can be composted (they biodegrade in 30-90 days) and turned into soil again, completing the biological cycle with virtually no waste! 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 environmentally friendly ones. It is easy to be green at Estee Lauder! 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 treatment plant where the water is cleaned and returned to the environment. In the first three weeks of operation, Stryker has already converted over 4,500 lbs. of solid waste into water.   This is a major step in reducing Stryker’s environmental footprint since solid waste is one of the largest contributors to environmental degradation. According to George Kirby, Whitsons Food Service Director at Stryker, “Our goal, of course, is to maximize the environmental benefits of such a system. By cutting down on our solid waste hauling, we save money, preserve valuable landfill space, reduce truck...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 Park and JHL also held a Juice Tasting during the first week of December to introduce customers to a new line of all-natural beverages called Red Jack Orchard Juices. According to Assistant Manager Kathleen Cavallo of Estee Lauder Main, customers have been enjoying this new brand, which features flavors ranging from Fuji and Black Currant to Grape and Raspberry. 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 looking for food and a little compassion, and I was touched that we were all doing this nice work together.” 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 Executive Chef Andy Whitcomb’s rice burger. Sounds delicious! 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 perspective of the food services field, which helped the students understand how diverse the food services field is. According to Sherrill Hampton, the Food Protection Trainer, it was Jim’s down-to-earth attitude that made it very easy for the students “to open up and engage in fruitful conversation and ask questions”. Jim’s professionalism commanded their attention and respect.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 nutrition and prepared meals. Whitsons serves about 30,000 meals per day consisting of breakfast, lunch and snack to this school district. These meals are Individually Packaged Meals (IPMs), delivered from the USDA-approved, BRC-certified and continuously inspected Islandia Culinary Center to Boston Public Schools. The meals are paired with local fresh fruits, vegetables, milk and bread. They are then delivered to the schools daily.   The response to Whitsons school lunch program has been overwhelmingly positive and parents and students alike are happy with the change. They are enjoying the...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 for what was predicted. Drivers started coming in as early as 2:30AM to begin digging out the trucks and some team members walked through several feet of snow to get to work. The biggest challenge was to get the drivers out and on the roads, through the treacherous conditions and into the unplowed areas of many clients. 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 certainty of having access to a warm meal is a welcomed relief.   In partnership with the NYC Human Resources Administration, Whitsons is still operating three sites in Coney Island and the Rockaways. In these hard-hit areas, life is not back to normal yet, and thousands of neighbors are relying on city-sponsored food tents for the daily meals as the local food sources such as supermarkets were also damaged by the storm.   Below is a link to a video produced by NY News 1 channel featuring the role of the food distribution sites in the affected...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 provide over 330,000 meals, both hot and cold, to hard hit areas in New Jersey, the New York City boroughs of Staten Island, Queens and Brooklyn, and Nassau and Suffolk counties in Long Island. In New York City, New York City’s Human Resources Administration (HRA) engaged Whitsons to feed residents in Coney Island, Brooklyn and the Rockaways, Queens, serving thousands of hot and cold meals every day.   Recovery from this severe storm is still ongoing, but for anyone severely affected by this extreme event, the certainty of knowing where your next meal is coming from is an important step back...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 Elizabeth Culinary Center on Saturday August 27th. Notwithstanding the hazardous weather, Jim and Greg delivered the meals to the Red Cross, who then distributed the meals to shelters serving local residents in need. The Bronx and Islandia Culinary Centers also worked diligently in anticipation of the hurricane preparing the emergency meals. In the end, the team provided about 70,000 meals over two weeks. Those served really enjoyed the food and the boxed lunches Whitsons provided. All team members acted swiftly and were able to help many people during and in the aftermath of Hurricane...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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