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Whitsons to Open a New...

New facility will bring jobs and fresh, locally made meals,...Read More

Healthy Heart Brunch

Happy National Wear Red Day from Whitsons Culinary...Read More

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New facility will bring jobs and fresh, locally made meals, featuring natural and organic menu options for the greater Boston area Islandia, NY, March 13, 2017 - Whitsons Culinary Group, a provider of fresh nutrition services for public schools throughout Massachusetts, is scheduled to open a state-of-the-art, USDA-approved culinary production facility in Boston, in April 2017. The local Boston Culinary Center will be located at 40 New Market Square, the former home of Katsiroubas Produce, allowing Whitsons to provide fresh meals that are locally made and locally sourced to the Greater Boston area. The new culinary center will also bring approximately 75 full time jobs to Boston.   On a daily basis, chefs at the Boston culinary center will prepare meals using wholesome, natural, and organic ingredients, including many items that are sourced from local food vendors and farmers. Menu items will consist of hand crafted hot entrees, sandwiches, salads, fruits and vegetables, whole...Read More
healthy-heart-brunch Happy National Wear Red Day from Whitsons Culinary Group!  This month, Whitsons has partnered with the American Heart Association to help raise awareness of heart disease and give support. Employees at Whitsons’ corporate office in Islandia, New York have raised over $500 which will go towards heart disease research, community education, and other efforts to reduce the amount of heart related deaths in the US.   After a week of heart healthy lunches prepared by corporate chefs, Peter Johnson, Sean Bosch, Richard Fraser, and Charles Bishop, Whitsons’ Nutrition team held a Healthy Heart Brunch. During the brunch, Registered Dietitians, Katherine Barfuss, Laura Binder-Hines, and Katherine Ancona gave an informative presentation on Heart Healthy Grocery Shopping.   Read More
whitsons-culinary-group-supports-local-produce-through-farm-to    Whitsons Culinary Group is committed to supporting Farm-to-School programs and local agriculture.     January 26, 2017 – York, PA – York Suburban Middle School hosted an award event to honor Farm-to-School grant receivers including Whitsons’ Food Service Director, Helen Heidler. York Suburban School District was among 30 awardees receiving grants of up to $1,000 to implement farm-to-school activities, such as student samplings of local produce, farm school trips, school garden activities and efforts to incorporate local produce in school meals. The funding is provided by the Pennsylvania Department of Education’s (PDE) Division of Food and Nutrition.   Representatives from the Pennsylvania Department of Education (PDE) and Pennsylvania Department of Agriculture (PDA) visited York Suburban Middle School to announce the Farm-to-School grant winners. During the event, attendees and students sampled produce from several local farms in Pennsylvania,...Read More
cna-award-event-for-whitsons-culinary-group-featured-in-the-ronkonkoma-review    The article reads:   Allan M. Dorman Congratulates Whitsons Culinary Group for CNA’s Risk Control Leadership in Safety Award   Recently, Allan M. Dorman, Mayor, Village of Islandia, hosted a special awards ceremony in which CNA, a provider of commercial property and casualty insurance, presented its Risk Control Leadership in Safety Award to Whitsons Culinary Group, a provider of school, residential, healthcare, and emergency dining services and prepared meals with the production facility in Islandia.   Whitsons was honored by CNA for taking a proactive approach to a safer work environment by educating its employees about common risks in the industry, identifying problems in advance and taking the necessary steps to prevent an accident or business disruption from occurring. Mayor Dorman congratulated Whitsons for receiving the award and thanked the company for its commitment to Suffolk County and keeping jobs in Islandia.   (PC: Bob Giglione...Read More
whitsons-donates-122-gifts-for-sco-family-of-servicesIt’s delivery day and the Whitsons Chef’s were happy to help load a truck full of presents to be delivered to SCO Family of Services. Chef Andrew Whitcomb was all smiles along with Chef Tony Distefano and Chef Jacek Dub while carrying and packing all 122 presents for delivery.   Our amazing team members in Islandia, New York donated the 122 gifts for SCO Family of Services and the young mothers and their children at Bethany Houses.   Bethany is a transitional living program for teenage mothers who are in foster care, along with their children. While living in the Bethany residences, young mothers finish school and acquire skills that will allow them to become self-sufficient young women who can care for their children. Pictured in the group photo are a few team members that donated gifts.     From left to right:  front row: Midari Papa, Beth Bunster, and Modesta Jackson. Back row: Corinne Kevorkian, Pamela Neff, Karen Dittrich, Katherine Ancona, Fred...Read More
whitsons-culinary-group-awarded-safety-and-risk-management-award   Whitsons Culinary Group, a leader of dining management services and was awarded the Risk Control Leadership in Safety Award by CNA, the eighth largest U.S. commercial property and casualty company, for its efforts in the safety of operations and risk management as well as their commitment to the Village of Islandia by Mayor Allan Dorman.   Read more about the event at Long Island Business News online here.  To learn more about Whitsons Culinary Group, visit us on the web at www.whitsons.com.  Read More
whitsons-culinary-group-awarded-for-leadership-in-risk-control-by-cnaWhitsons recognized for their efforts in the safety of their operations and risk management as well as their commitment to the Village of Islandia by Mayor Allan Dorman.   Whitsons Culinary Group, a leader of dining management services and prepared meals provider was awarded the Risk Control Leadership in Safety Award by CNA, the eighth largest U.S. commercial property and casualty company, for its efforts in the safety of operations and risk management as well as their commitment to the Village of Islandia by Mayor Allan Dorman. Whitsons employs close to 2,000 people in New York State alone and has a growing culinary production facility in Islandia, New York.  The award ceremony which took place at the Islandia Village Hall, was yet another milestone for Whitsons.   Paul Whitcomb, CEO of Whitsons Culinary Group, said “We are delighted to be recognized for our efforts in safety and are very proud of this accomplishment. Being recognized for our commitment to enhancing...Read More
bill-whitcomb-jr-is-interviewed-on-k-12-foodies Listen Now: Whitsons' 'School Garden Guru', Bill Whitcomb Jr. discusses the benefits of school gardens and gives tips on how to get them started at your school district on K12Foodies, an online podcast focused on K-12 child nutrition!   Click here to listen   Bill Whitcomb Jr. has spearheaded Whitsons’ School Garden program, helping to create sustainable gardens on school district property. These gardens provide not only locally grown produce, but a unique curriculum platform for students.   Bill Whitcomb Jr. has helped develop programs at a variety of schools from single raised beds to greenhouse systems. Follow Bill Whitcomb Jr. on Twitter @WCG_GardenGuru. To learn more about Whitsons garden programs, email gardens@whitsons.com.  Read More
chef-emily-visits-hampton-bays-middle-school  Celebrity Chef, Emily Peterson visited students of Hampton Bays Middle School in Hampton Bays, New York preparing and presenting a delicious and healthy Spanish inspired school lunch menu of tortilla pie, fresh green salad and plantains; inspiring students and future chefs alike! Click here to see video of the event.     To find out Chef Emily's school tour dates, contact Jessica Z. Diaz at diazj@whitsons.com.       About Chef Emily: Emily Peterson is an awarded food writer, culinary instructor, professor of food studies at NYU, and creator of Sharp & Hot. Her work has been featured on Edible. Modern Farmer, Martha Stewart, Robb Report, The New York Times, The Village Voice, Time Out NY, Huffington Post, CBS, NBC, Fox, Food Network and Vegetarian Times. Learn more at www.chefemilypeterson.com.Read More
jeffrey-taddeo-accepts-president-s-award-at-the-boys-and-girls-club-125th-anniversary-galaCongratulations to Jeffrey Taddeo and his entire team at the New Britain school district for receiving the President’s Award at the 125th Annual Meeting and Anniversary Gala for the Boys and Girls Club. The award was given in recognition of their outstanding commitment to the youth and community of New Britain as well as their vision, courage and leadership.   Jeffrey Taddeo and his team have long been committed to the wellbeing of the children who belong to the Boys and Girls Club of New Britain. Jeffrey, has made it his personal mission to support and serve the Boys and Girls Club; which serves youth at the Elementary, Junior High and High School age levels.   Their facilities offer a safe environment for children to participate in activities from arts, to sciences as well as physical education. “We are honored to be part of them and will continue to be a proud supporter of their needs,” said Jeffrey.  “I would like to also say what an honor it was for me to be in the...Read More
whitsons-school-nutrition-announces-partnership-with-chef-emily-petersonWhitsons School Nutrition is pleased to announce a new partnership with celebrity chef Emily Peterson.  Chef Emily is a food writer, media personality and professor of food studies at NYU. Her work has been featured on Edible, Modern Farmer, Martha Stewart, Robb Report, The New York Times, The Village Voice, Time Out NY, Huffington Post, CBS, NBC, FOX, Food Network and Vegetarian Times. Chef Emily hosts the podcast Sharp & Hot. She also manages a 5-acre farm where she raises honey bees and free-range chickens.   Chef Emily will be speaking with students and presenting her meals at select K12 schools where Whitsons provides the foodservices. She will be highlighting recipes that she has created exclusively for Whitsons’ school locations, which include: Chef Emily’s Quinoa Bowl, Apple Cider, Chicken Sammies, Spinach Basil Pasta, and Egg Tortilla Pie.     “I am very excited to be presenting and serving meals to students at schools”, said Chef Emily.  “It is...Read More
celebrity-chef-emily-peterson-visits-centereach-high-schoolCelebrity Chef Emily Peterson stopped by Centereach High School in Long Island, New York to prepare and serve her delicious Egg Tortilla Pie for students! Whitsons team members, students, and faculty all loved Chef Emily’s healthy Spanish inspired dish. Pictured are: Chef Emily Peterson,Kelly Reed-Friend, Laura Gaglione, Chris Fautas, students, and faculty from Centereach High School.   Click here to see video of the event!Read More
whitsons-nutrition-director-and-r-d-katherine-barfuss-is-featured-on-k12foodiesWhitsons’ Nutrition Director and Registered Dietitian, Katherine Barfuss is interviewed on this week’s episode of K12Foodies, a nutrition focused podcast that features guests that share their ideas, resources, and successes for K12- child nutrition.   Katherine has been instrumental in the creation and coordination of several nutrition education programs, including Whitsons’ “Ask the Rd” program. “Ask the Rd” is a free services in which questions about nutrition are answered by on the Whitsons Registered Dietitians. On this week’s episode Katherine will answer some of the most frequent “Ask the Rd” questions she’s received.   Listen now, here: http://ow.ly/8WMI30aaeynRead More
whitsons-gets-praise-for-work-with-house-of-heroes-connecticutThis week, Whitsons received a special thanks from the Executive Director for the Connecticut Chapter of the House of Heroes, Dennis Buden, for our donation and contribution of 350 “Heart” cookies for their recent Hearts & Heroes 2017 fundraiser event.   House of Heroes Connecticut is a nonprofit organization serving our nation’s military and public safety veterans (and their spouses) who are disabled, living on a fixed income, or facing other physical/financial challenges.  Volunteers perform minor repairs and make improvements to the homes of veterans and their spouses-at no cost to the veteran-through the generosity of individuals, civic organizations, and corporations.   “We are honored to be working with such a respectable organization as the House of Heroes,” said Jeffrey Taddeo, Whitsons’ Resident District Manager for New Britain. “Veterans make many sacrifices for our country, to help them in any way is effortless.”        The letter...Read More
healthy-options-for-hopkinton-students Whitsons' School Nutrition program is featured in this month's edition of the Hopkinton Independent, a local newspaper in Hopkinton, MA. Read more about it here and see the article below.     Healthy Options for Hopkinton Students by Abigail Richardson   Since 2010 Michelle Obama has campaigned to improve the state of school lunches offered in public schools. The 2010 Hunger-Free Kids Act (HHFKA) set new nutrition standards for school meals to help ensure ‘every American child had access to the nutrition they need to grow into healthy adults’. One of the goals was to reduce health risks for America’s children by helping schools across the country produce balanced meals so children had access to healthy foods during the school day. The U.S. Department of Agriculture (USDA) based the new school meal standards on independent, expert recommendations from the Institute of Medicine. In Britain school cafeterias went under the scrutiny of celebratory chef Jamie...Read More
welcome-to-spring-vegetable-competition-at-york-suburban-school-districr York Suburban school district held a “Welcome to Spring” Vegetable competition today. The competition was fierce among Whitsons’ team members from all schools. (Click on image to see video.)   Team members from the High School created a rock band, the middle school a bunny garden complete with a Whitsons wheelbarrow. Indian Rock Elementary also created a garden and it was filled cauliflower sheep grazing on shredded green coconut.     East York Elementary got creative with the school mascot, a dragon named “Spike” and a FOODITUDE vegetable train. Yorkshire Elementary created a beautiful vegetable garden and Valley View Elementary had a colorful vegetable train rolling along a track. The creativity was amazing!   Whitsons’ Chefs, John Koutras and Sean Arnold judged the competition and what a difficult task it was since team members from all the schools presented such great work.     The winning team and school was announced this afternoon...Read More
a-thank-you-from-the-pennsylvania-department-of-agriculture   On January 26, 2017, York Suburban Middle School hosted an award event to honor Farm-to-School grant receivers including Whitsons’ Food Service Director, Helen Heidler. York Suburban School District was among 30 awardees receiving grants of up to $1,000 to implement farm-to-school activities, such as student samplings of local produce, farm school trips, school garden activities and efforts to incorporate local produce in school meals. The funding is provided by the Pennsylvania Department of Education’s (PDE) Division of Food and Nutrition. Representatives from the Pennsylvania Department of Education (PDE) and Pennsylvania Department of Agriculture (PDA) visited York Suburban Middle School to announce the Farm-to-School grant winners. During the event, attendees and students sampled produce from several local farms in Pennsylvania, including Flinchbaugh’s Orchard, Millers Plant Farm, and Brogue Hydroponics.  “I am super excited to have received this farm-to-school...Read More
making-sushi-for-students-at-attleboro-high-schoolChef Ryan Hurley and the team at Attleboro High School made sushi for students for their Guest Chef Day.  With the help of Chef Craig Chin and the team at Attleboro, 150 rolls of sushi were made.  See a How to video of Chef Hurley making a California Roll and pictures from the event here.Read More
burger-bar-at-crec-psaStudents of CREC PSA enjoyed Chef Sandmanns’ Burger Bar! Students dined on burgers with assorted topping choices such as Cheese, Turkey Bacon, Lettuce and Tomato, Fresh Guacamole, Jalapeños, Pickles, Sautéed Onions, Peppers, Mushrooms, and even Fresh Fried Eggs!    All burgers were served with oven crinkled fries, a fresh fruit selection and a milk!  Students loved their Burger Bar and gave the team top points on flavor.   Special thanks to Bill Devoe and his team at CREC, Anne, Sue and Marlene and Chef Sandmann for making another tasty lunch meal for students.   Click here to see video!Read More
whitsons-works-with-attleboro-students-and-faculty-to-make-the-switch-from-styrofoam-lunch-trays-to-recycleable-paper-trays  This month,  students of Attleboro High School in Attleboro, Massachusetts started a project as part  of their science and public policy course, to help their school make the switch from Styrofoam lunch trays to recyclable cardboard lunch trays, which students discovered are more environmentally friendly.   Whitsons' Food Service Director, Brian Pappone was more than happy to help support the students and was able to quickly make the switch once the school approved. Great job team Attleboro!   Read the article in The Sun Chronicle here. (Photo credit: Staff photo by Martin Gavin)Read More
holiday-gala-at-new-britain-school-districtTeam New Britain received many compliments at the Superintendents Holiday Gala.  It was an evening in which all the main administrators were invited to have a Holiday Meal with Superintendent Nancy Sarra. The New Britain team created a delicious menu with offerings such as Penne Pasta Carbonara created by Culinary Director, Carl Sottile. The event featured a Ham & Roast Beef carving Station performed by Nicholas Wrobel, an Interactive Pasta Station, and additional menu offerings, such as Spinach, Gruyere & Chinese Leek Cheese Dip and Jumbo Diver Sea Scallops Wrapped in Apple Wood Bacon.  Great job to the New Britain Chefs and Resident District Manager, Jeffrey Taddeo for creating a special event for the administration at New Britain schools. Click here to see video.Read More
nutrition-safari-with-chef-hurley-at-maynard-elementary-schoolChef Ryan Hurley stopped by Maynard at Green Meadow Elementary School to take students on a Nutrition Safari! Chef Hurley spoke with the students about the importance of healthy eating and trying new vegetables and fruit. Since the 'Fruit of the Month' is Pears, Chef Hurley served samples of Cranberry poached Pears to students. Students loved the Pears and just can’t wait for the next Nutrition Safari adventure. Special thanks to Chef Hurley, Chris Piercey and the team at Maynard for making this event possible. Click here to see video of the event.             Read More
chefology-101-class-at-lindenhurst-middle-schoolIt was Chefology 101 day with Chef Tony Distefano at Lindenhurst Middle School. Students of the Life Skills ABLE class learned how to make gingerbread houses and cookies with Chef Tony.   Together, they made cookies and decorated the gingerbread houses with colorful candies. Students enjoyed themselves so much they wrote Chef Tony a thank you letter.   Special thanks to Chef Tony, Assistant Food Service Director, Daniel Salzano and Ms. Ott for making this day fun and special for students. Click on the image to see video!Read More
chefology-101-teacher-s-class-at-bridge-elementary-schoolThis month, the Whitsons team at Bridge Elementary school in Lexington, MA held a Chefology 101 class for Teachers!   Chef Matt Lacombe stopped by to instruct the teachers on how to make delicious Holiday Appetizers. The menu to be created was, antipasto kabobs, chicken taco cups, pepper-crusted tenderloin crostini, pear mushroom strudel, and brie with apricot topping.  Great job team Lexington!   Chef Lacombe gave instruction while Registered Dietitian, Christina Flutie provided nutritional handouts as well as recipes.  Whitsons' Chefology 101™ program is a culinary program for students and teachers that provides a culinary experience with hands-on instruction from a Whitsons culinary expert.   Click here to see video of the event.                        Read More
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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