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whitsons-culinary-group-appoints-kevin-laing-new-vice-president-of-information-technology

Kevin Laing Appointed...


Whitsons Culinary Group is pleased to announce the appointment...Read More
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Whitsons Team Lexington...


  Whitsons Lexington team received high marks from the...Read More
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Whitsons Team Members...


  Three of Whitsons' Hamden High School team members...Read More

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  1. General
  2. School Nutrition
  3. Residential & Healthcare
  4. Corporate Dining
  5. Prepared Meals
  6. Emergency Dining
whitsons-culinary-group-appoints-kevin-laing-new-vice-president-of-information-technologyWhitsons Culinary Group is pleased to announce the appointment of Kevin Laing as Vice President of Information Technology.  Kevin brings over 20 years of experience to Whitsons, leading Information Technology teams with successful implementation of transformational technology solutions in diverse industries and companies, including Xerox, ATMI and more recently GE Capital. Kevin holds an MBA from the University of Bridgeport.   “I am delighted to join the Whitsons team and look forward to implementing advanced technological solutions that will help the organization achieve its business goals.   I also want to ensure that the IT infrastructure is responsive to our customer requirements and is agile enough to scale as the company grows,” said Kevin.   Kevin will spearhead the development of the overall IT strategy and lead in the implementation of enterprise wide solutions that will both impact the current and future business structure of Whitsons...Read More
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whitsons-culinary-group-appoints-laura-gaglione-to-district-manager Whitsons Culinary Group is pleased to announce the appointment of Laura Gaglione to District Manager. Laura will be responsible for providing leadership and management for several Food Service Directors within Whitsons’ growing territories.     “Laura has played a critical role in helping to transform our school nutrition division, despite the challenges presented by the HHFKA and SSIS.  Her creative and innovative style and experience with school nutrition has helped us reinvent our programs," said Chris Fautas, Vice President of Operations for Whitsons Culinary Group.   Laura Gaglione has over 19 years of combined experience in the food service industry and has demonstrated proficiency in leadership and organizational development for Whitsons School Nutrition division for several school districts.  Laura received her bachelor’s degree in Hospitality Administration and Management from the New York Institute of...Read More
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whitsons-team-lexington-supports-the-special-olympics  Whitsons Lexington team received high marks from the LABB Collaborative for serving up delicious meals to their athletes and spectators which also included the New England Patriots! Great job team!      “On Wednesday, May 11, 2016, the LABBB Collaborative, along with Lexington High School hosted a Special Olympics School Day Games.  Approximately 240 LABBB athletes participated in this event.  Along with the athletes we had over 400 volunteers helping out to make this day possible.  The track and field events were held on the track at Lexington High School on Worthen Rd.  The parade of athletes began at 9:00AM and the events ran until 2:00PM.   The weather on our side this year and about 900 people were on the track and field as either an athlete, volunteer or spectator.   We united as a community for this successful event, for the LABBB Program. We had the pleasure of having Whitsons serve about 650 people lunch for...Read More
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whitsons-team-members-awarded-for-heroism  Three of Whitsons' Hamden High School team members were honored by the town of Hamden for their quick thinking in saving save a team member’s life.   According to Karen Kaplan, Director of Communications for the Hamden School District, one of Whitsons Hamden High’s food service team members found himself choking and unable to breathe. Three of his colleagues, Mayobane DeJesus, Elizabeth Avelar-Ferro, and Cynthia Boll, all trained in the Heimlich Maneuver rushed to help.    On behalf of Whitsons, we are more than proud and honored to have such brave team members.    News8wtnh.com has reported on the story, read more here. Read More
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jeffrey-taddeo-awarded-certificate-of-recognition-by-the-new-britain-board-of-education Whitsons Resident District Manager for the Consolidated School District of New Britain, Jeffrey Taddo received an award of recognition from the New Britain Board of Education at their 31st Annual Public Recognition Night. Jeffrey was recognized by youth organizations in two schools for his service and commitment to the youth of the New Britain community. The event was held with over 500 people in attendance.   Jeffrey has been with Whitsons for over 13 years, during which time he has proven to be an exemplary Resident District Manager and an excellent team motivator and leader. Jeffrey is known for his dedication and his ability to personalize our Whitsons services for each student who comes through the cafes.  Jeffrey has demonstrated a high level of commitment to both the students and the community of New Britain. Working closely with Whitsons New Britain team, as well as with district administrators and staff, Jeffrey introduced an after-school dinner program at several...Read More
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whitsons-is-the-one Whitsons was recently selected by the Board of Education as the food service provider for Newtown school district.    "Whitsons was rated high by the group for its accounting and reporting systems, personnel management, innovations, involvement, menus, and communications!"   Click here to read moreRead More
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vp-of-operations-chris-fautas-in-the-newsNewly appointed Vice President of Operations, Chris Fautas is featured in Long Island Business News.   Read more here.Read More
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whitsons-fooditude-for-aprilTake a look at Whitsons Fooditude highlights from April!   Click here to see videoRead More
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kelly-ann-friend-talks-school-food-courts-on-inside-school-foodWhitsons Culinary Groups’ newly appointed Chief Operating Officer of Contact Management, Kelly Ann Friend discusses the trends in school food courts as a show guest on Inside School Food with show host, Laura Stanley (www.insideschoolfood.com); a production of the Heritage Radio Network that focuses on the K-12 school food industry.   Listen Now- Click HereRead More
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whitsons-sponsors-the-new-britain-beesWhitsons Culinary Group was proud to be sponsor of the New Britain Bees baseball game this week. The game was kicked off with an honorary first pitch by Resident District Manager, Jeffrey Taddeo. New Britain’s Superintendent Nancy Sarra was also in attendance in support of the Bees.   Whitsons New Britain team provided lunch to the students of New Britain that were in attendance of the game including the New Britain High School baseball team, who assisted team Whitsons in delivering meals throughout the entire stadium. It was a beautiful day for a ball game and Whitsons’ own Luke the Lion of the Nutrition Safari gang was there to bring some entertainment into the stands!  The students were overjoyed and could not get enough of Luke. He walked through the crowd taking pictures and giving hi-fives all throughout the day.   It was a great game with a big win for the New Britain Bees. We would like to thank and extend our appreciation to the Whitsons team members that made...Read More
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newly-appointed-coo-of-contract-managem-ent-for-whitsons-culinary-group-kelly-ann-friend-discusses-trends-in-school-food-courtsWhitsons Culinary Groups’  newly appointed Chief Operating Officer of Contact Management, Kelly Ann Friend will be interviewed on Inside School Food (www.insideschoolfood.com); a production of the Heritage Radio Network that focuses on the K-12 school food industry, on May 2nd, 2016 to discuss the success of Whitsons’ school food courts and trends.   Kelly Ann Friend assumed her role as Chief Operating Officer of Whitsons’ Contract Management division on April 1st, 2016.  Kelly has been with Whitsons for over twenty-three years and has overseen school nutrition, corporate, and residential accounts. She actively assists with business development and has played a critical role in shaping the current structure of the organization. Kelly Ann Friend is recognized as a key leader in the food service industry and has served on the Board of Directors for the Society for Hospitality and Foodservice Management and has received numerous awards both from Whitsons and...Read More
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andrew-whitcomb-inducted-president-of-american-culinary-federation-long-island-chapter  Whitsons Culinary Group is proud to announce the appointment of Andy Whitcomb to the American Culinary Federation’s (ACF) position of President of the Long Island Chapter.  As an executive shareholder of  Whitsons Culinary Group, Andrew Whitcomb and has been with Whitsons since the company’s inception.  As an Executive Chef with over 20 years of experience, Andrew also serves as a regional chef trainer for both school nutrition and business accounts.  Andrew is responsible for creating and testing new recipes, as well as creating sample dishes for client tastings and presentations.  He oversees new dining program transitions and menu development and provides ongoing hands-on training to our on-site chefs and cooks.    Andrew Whitcomb studied at Le Cordon Bleu in France and is known for his leadership and skills.  His unique and eclectic culinary creations have been enjoyed at events ranging from intimate gatherings to elegant...Read More
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food-art-contest-at-lexington-school-districtThe amazing Whitsons team at Lexington school district had a Food Art contest for the month of March. Take a look at all the delicious creations the team came up with along with the 2016 Food Art winners!   Click here to see video!Read More
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fooditude-for-marchWhitsons has Fooditude! Take a look at all the amazing Fooditude moments our Whitsons team members created for students for the month March!   Click here to see video   Read More
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chef-sandmann-cookin-up-latin-flavors-with-studentsWhtisons’ Chef Sandmann visited Amherst Regional High School (Massachusetts) this week and together with students from their Culinary Arts class, led by instructor David Jean; they created a traditional El Salvadorian menu complete with Pupusas (Corn pies)!   The Pupusas were filled with Refried Beans and Jack Cheese and served with a side called Curtido (Cabbage slaw) and Vegetable Soup.  185 students and faculty enjoyed this flavorful Vegetarian and Gluten-Free menu.  It was a great day for both students and Whitsons' Chef Sandmann!   Click here to see video.Read More
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nutrition-education-for-students-of-university-middle-schoolCourtney Yablonsky RD, CDN visited University Middle School in Irvington, NJ this week to help promote good health practices and discuss topics with students such as MyPlate guidelines, whole grains and hydration.   During her visit, she gave out samples of fruit and vegetables to students along with educational information focused on the value of healthy eating.                     Read More
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prinipals-day-at-brookfield-high-schoolThe Whitsons team at Brookfield High School in Connecticut created a special Latin-styled menu for Principals’ Day. Chef Alfonso DeMasi and the team created enchiladas, rice and beans and a mix of shredded cheese and sour cream to top. Principal, Mark Balanda, joined in the fun and helped prepare and serve the meals to students. Special thanks to the team for making Principals’ Day a delicious celebration!   To view more click hereRead More
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whitsons-school-mealsTake a look at the Whitsons School Meals video featuring Registered Dietitian and Food Service Director from Attleboro Public Schools, Heather Baril and Food Service Director of Fall River schools, Robert Cutting along with Whitsons team members from Fall River schools in Massachusetts. Created by Fall River Educational Television (fredtv.us)   Click here to see videoRead More
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whitsons-fooditude-for-february  Take a look at Whitsons Fooditude Highlights and Events from February! Click Here to ViewRead More
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school-lunch-get-raves-with-smoothies-soups      Whitsons gets rave reviews from the students at John M. Marshall Elementary School in East Hampton. From school lunches to fresh healthy smoothies Whitsons livens up lunch-time with student approved flavors!        'Read More
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whitsons-has-fooditude  Check out Whitsons Fooditude highlights from January! For more Fooditude moments, subscribe to our Youtube channel - Whitsons Culinary Group.   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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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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