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Jun 6, 2012

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St. Johnsbury, VT

Sodexo Chefs Engage in Localvore Competition at 16th Culi...

ST. JOHNSBURY, VT – Chefs representing 16 colleges recently gathered for Sodexo Northeast Campus Services’16th Annual Culinary Achievement Forum. The 5-day event featured intensive education and a “Localvore Iron Chef Cook-off” punctuating the importance of sourcing local ingredients. The event was held from July 16-20 at Forum at St. Johnsbury Academy in Vermont and brought together chefs, sous chefs, and cooks representing colleges, universities, and independent schools throughout the Northeast. “The Culinary Achievement Forum was a great experience and I felt honored to be among such talented chefs,” said Jacob Mitchell, Sous Chef, Sodexo at University of New England in Biddeford, Maine. “I tend to be timid around large groups but everyone there pushed me to break out of my shell. What a great opportunity for any aspiring chef.” For the cook-off, experienced executive chefs were paired with a sous chef or cook. Teams were given 2.5 hours to prepare an appetizer, entrée, and dessert utilizing a market basket of ingredients and pantry items including chicken from Misty Knoll Farms in Vermont, beef from Northeast Family Farms of New England and striped bass from Red’s Best a partner in Northeast Oceans. The striped bass was caught at 6 PM on Monday evening and transported for production the next day. Executive Chef Rob MacFarlane, one of the co-chairs of the event, commented “It doesn’t get any fresher than that!” The winning dish was chosen as a “People’s Choice Award” by 150 advanced placement teachers from around the country who were attending a conference at St Johnsbury Academy. The winning meal was prepared by Chef Greg Demers of Daniel Webster College. The dish included a first course of black and white sesame crusted local striped bass with carrot star anise puree over bed of baby spinach salad. The winning main course was a local mixed grill of maple soy chicken and sweet chili basted beef with a smoked Gouda and bacon polenta timbale topped with green beans sautéed with kohlrabi. Highlights of the forum involved recipe creation to stimulate individual innovation and proactive engagement, a wine and food pairing during which instructors reviewed wine tasting basics and how to approach food pairings with special attention to catering operations. There was a focus on global dinner preparation featuring Korean, Indian, and Vietnamese cuisine. Vegan and vegetarian education centered on new foods, innovative dishes, dietary considerations and showcasing new items featured in new Sodexo menus now circulating throughout the region. "During my time at the forum, I received valuable training and insight on the art of cooking,” said Brian Embry, Sous Chef, Sodexo at University of Massachusetts Boston. “The iron chef competition brought out a creative and innovative side of me that I was excited to identify." About Sodexo ( ) Responsible corporate citizenship is at the core of Sodexo's business. The company sets the benchmark in areas such as sustainability, diversity and inclusion, wellness, and the fight against hunger. Sodexo recently launched sustainability plan that affects 80 countries, 30,600 sites, and its 380,000 employees called “The Better Tomorrow Plan.”  (Aug 13, 2012 | post #1)

The Bronx, NY

Sodexo at Fordham University is “Feeding Our Future” Thi...

Dining Services, Students Alleviate Hunger in Area Communities NEW YORK, N.Y. – For the next two months, Sodexo at Fordham University will be busy fixing lunch. The dining services team at Fordham’s Rose Hill campus is once again partnering with City Harvest, a community hunger relief organization, to deliver 300 meals a day to hungry children in New York City. The rationale of the program, called “Feeding Our Future,” is simple. Although hunger is not an issue on campus, there are many hungry children in nearby neighborhoods. Established by Sodexo in 1996, the program is on the verge of hitting 1 million meals. Although offered in 20 cities around the country, Fordham’s program is the only one in New York City. Yolanda Balbin, Sodexo Resident Dining Operations Manager, leads the program for the dining services team. Over the course of the summer, the team will prepare an estimated 13,500 meals. "Being a working single mother myself, this program is very close to my heart as I understand how difficult it can be making your sure child is getting basic nutritional needs met on a daily basis,” said Balbin. “On behalf of Sodexo at Fordham, it is a genuine honor to be a part of this initiative for the past seven years supporting local children in need." In early July, Sodexo will partner with Fordham University students via the Student Culinary Council for initial launch of the program, involving the entire Fordham community in prepping the first rounds of lunches. The Sodexo team will then continue to carry out the program through July and August. According to the New York City Coalition Against Hunger, the city faces an increasing crisis of poverty and hunger. This year, an average of 1.5 million New York City residents, 1 in 4 of which are children, live in households facing food insecurity. In the Coalition's latest annual survey of hunger, New York City’s emergency food providers (food pantries, soup kitchens, and brown bag programs) reported a 20.8 percent increase in need for their services, with the fastest growth in demand from families with children. Research shows that supplemental feeding programs such as Feeding Our Future can help offset threats posed to the child’s capacity to learn and perform in school resulting from under nutrition. “We’re honored to provide free and nutritious meals to needy children during the summer months,” said Brian Poteat, Sodexo General Manager at Fordham University. “Childhood hunger is a devastating crisis and we are committed to making a positive difference.” About Sodexo at Fordham University Sodexo at Fordham University provides a full spectrum of Dining Services on campus and beyond, including involvement in the “Feeding Our Future” program providing over 13,000 free lunches for school-aged children in New York City each summer. In keeping with the University’s commitment to “going green,” Sodexo features tray-less dining, local sourcing, water and electricity conservation, APEX chemicals, purchasing alliances with ecologically sound manufacturers, and farmer’s markets from which proceeds support Urban Gardens in the Bronx. For more information, visit spitalityservices or contact Brian Poteat, Sodexo General Manager at Brian.Poteat@sodex  (Jun 23, 2012 | post #1)

Hingham, MA

Hingham Author Don Hussey Joins Fellow Scribes at Nantuck...

NANTUCKET, Mass - South Shore author Don Hussey will join fellow local and notable authors at the much-anticipated Nantucket Book Festival 2012. Scheduled from 10am to 4pm on Saturday, June 16 at the Athenaeum Garden, Hussey is among an eclectic collection of authors signing and selling their books. Hussey will feature his gripping nonfictional novel, Ticket to Ride, the Promise of America. The Nantucket Book Festival will feature panel discussions, talks, and readings for adults and children with both on and off-island writers. Initiated by Wendy Hudson and others, the Festival will include a tented book fair, parties, authors in bars, author brunch, a pig roast and more. Events will take place at the Dreamland Studio Theatre and Harborview Room, the Nantucket Historical Association, Unitarian Church, Nantucket Bookworks, Mitchell’s Book Corner, and the Nantucket Athenaeum Great Hall. All events will be free or reasonably priced. The Festival kicks off with a free Friday night welcoming reception open to the public with some of the authors at the Unitarian Church. Most of the events will take place during the day on Saturday, some concurrent with others, followed by a Saturday night party at the Nantucket Whaling Museum. “How wonderfully exhilarating to participate in the First Annual Nantucket Book Festival,” said Hussey. "Wendy Hudson, Leslie Bresette, and the entire team have done a tremendous job in creating this memorable event." Don Hussey’s early years were spent in and around Boston’s South Shore. He served in the U.S. Air Force as a member of the Security Service (USAFSS) from 1960 to 1964. Following basic training and advanced training in communications at Keesler Air Force Base in Mississippi, Hussey spent a yearlong tour of duty on St. Lawrence Island, a frozen, remote island in the Bering Straits off the coast of Nome, Alaska. He has earned two advanced degrees, taught school in the public and private sector, became a businessman, and more recently entered the race for U.S. Congress from the 10th Congressional District in Massachusetts. Shortly after the attacks of September 11, 2001, Don Hussey’s son gave up his career as a chemist to join the U.S. Army and was ultimately deployed to Iraq. It was then that Hussey decided to write his son a detailed account of his life and those who influenced him, long before his son was born. Ticket to Ride, the Promise of America is an unflinching honest memoir of a military man, a public school teacher, a successful entrepreneur, and a candidate for the Congress of the United States. Hussey grew up in the 1950’s moving from town to town, just south of Boston. His parents divorced when he was three years old. Don and his younger brother Peter, a hemophiliac, were sent to live in a home, an orphanage of sorts, with twenty other displaced children, each competing for attention, a place at the table, and somewhere to sleep. When Don’s mother remarried nearly two years later, instead of having a the stable home they longed for, they found themselves under the oppressive thumb of a brutally abusive, alcoholic stepfather, a stepfather who took his frustrations and misery out on all of them, especially Don. In the summer of 1965, Don Hussey’s life changed forever. At twenty-two years old, he was faced with a choice few have experienced or even imagined. It was time to summon all of his courage and keep going, or give up and become a miserable failure. This inspirational non-fiction will touch your soul. Visit To arrange a book signing or interview, contact Jennifer Toone Corrigan, In Toone Communication via email at .  (Jun 7, 2012 | post #1)

Plymouth, NH

Sodexo at Plymouth State University Named “Environmental ...

Sodexo at Plymouth State University has been named “Environmental Champion” by the New Hampshire Lodging and Restaurant Association(NHLRA) . New Hampshire Sustainable Lodging & Restaurant Program (NHLSRP) has begun certifying sustainable restaurants in the state based on inspections to certify that each establishment meets a 70-point qualification process. There are 3 levels of certification: Endorsing Partner, Environmental Partner and Environmental Champion. “Environmental Champion” is the highest standard set by the association and Sodexo at Plymouth State University is the first college food service in New Hampshire to receive the recognition. NHLSRP-certified facilities develop goals and find new opportunities to improve operations through education, employee ideas and guest feedback. By saving energy and water, reducing waste and eliminating toxic chemicals, green properties lower operating costs which allows them to provide enhanced services and a healthier environment for both guests and employees. “I want to thank the dining team and the entire campus, especially those who support our sustainability programs including Physical Plant and Residential Life,” said Christopher J. Mongeon, General Manager of Sodexo Dining Services at Plymouth State University. “Special thanks to Sara Patterson, our campus nutritionist, who facilitated the application and inspection process.” Mongeon continued, “This award showcases the value partnership of Plymouth State University and Sodexo in improving the quality of life for our students and our community.” About Sodexo at Plymouth State University ( dining) It is the mission of Sodexo at Plymouth State University to deliver excellence in service and to enhance the campus dining experience through quality and value, incorporate tailored menus to meet community needs, strive to develop and expand continued nutritional education, recognize the importance of sound nutritional practice, and follow responsible and sustainable practices regarding resources and the environment. Responsible corporate citizenship is at the core of Sodexo's business. The company sets the benchmark in areas such as sustainability, diversity and inclusion, wellness, and the fight against hunger. Sodexo recently launched sustainability plan that affects 80 countries, 30,600 sites, and its 380,000 employees called “The Better Tomorrow Plan.”  (Jun 7, 2012 | post #1)