Metz Culinary Management

On day 2 of our culinary clinic in mid-August, our team worked with Tracy Burgio, Paige Haringa, and Dorrie Nang from The Humane Society of the United States. We are excited to use the inspiration and culinary tips shared to create more plant-based recipes that support our 2025 sustainability goal of offering 50% plant-based menus.

Congratulations to our partners at Albion College and our dining team on opening the college's newest dining concept, Qdoba Restaurant Corporation. 🌯Qdoba is the second-largest fast-casual Mexican chain in the country, and we couldn't be prouder to partner with them.

Food Service Director, Louisville KY: Metz Culinary Management is growing and seeking an experienced Hospital Food Service Director to lead our AMAZING Team in Louisville KY. Salary 80K plus bonus. To learn more click here: https://lnkd.in/eHqAwivE

The Innovation Kitchen recently hosted another educational session, this time welcoming team members from our healthcare division. Over the course of two days, Kim Brenkus, MBA, RDN, LD, FAND, our VP of Patient Experience and Clinical Services, introduced the new Patient Satisfaction Playbook. Pictured before departure, from left to right: Kim Brenkus, MBA, RDN, LD, FAND; Jeff Posluszny, Patient Services Manager at Northwest Hospital; Theresa Butler, DM; Adam Gonzalez, DM; Michael Noice, DM; Patti D. Best, CDM, CFPP, Patient Service Manager UofL Hospital; Ian Russell, GM at St. Luke's Hospital; Jimmy Grider, System Operations Manager at UofL Hospital; Greg Polk, COO; Tamecca Goodwyn, System Director of Patient Experience at LifeBridge Hospital.

Last week, Regional Chefs came together for a two-day culinary clinic focusing on plant-based cooking and culinary leadership. On day 1, the sessions were led by certified master chef Brad Barnes, CMC. Chef Barnes is a 48-year veteran of the professional kitchen, a Certified Master Chef, and President of Pure Food Consulting. We hope you enjoy some highlights from the day.

Did you know wrestler Kennedy Blades proudly hails from a school where Metz was and continues to be served? It's true! Blades graduated from Wyoming Seminary College Preparatory School in 2022 and is days away from her debut at the Paris games.

On August 1, Vice President of Human Resources Cheryl McCann quietly celebrated her remarkable 30th anniversary with Metz, but today, we’re shouting it from the rooftop! Cheryl's dedication, leadership, and unwavering commitment to our team members have been instrumental in shaping the success of our organization; may she have many more years of sharing her hospitality excellence with all of us!

Hillsdale MI: Director of Catering Metz Culinary Management is growing and seeking an experienced and dynamic Catering Chef to lead our AMAZING team at Hillsdale College. We are seeking a leader with extensive experience in all aspects including STUNNING recipes and presentations, Operations, Execution, Client Relations, and Team Building. Experience in a College Catering setting is a strong plus! Relocation assistance is available! Salary 75K To learn more or apply, click here: https://lnkd.in/e5gwjGRf

July is National Culinary Arts Month! Throughout the month, we will celebrate our culinary leaders and the dishes and stories that fuel their passion. Today's featured chef: Ed Knake, Motorcyclist "Earlier in my career, I had the pleasure of working at a restaurant called Lopez & Gonzalez, opened by Rick Bayless in Cleveland in the late 1970s. Until then, I had never cared for cilantro, but their guacamole changed my mind. It was by far the best guacamole I’d ever had, and I made it so many times that I still remember the recipe to this day. During the summer months, my wife and I enjoy riding our motorcycle to various places. One of our favorite destinations is Mentor Headlands Beach, east of Cleveland. It’s an amazing beach with an attached nature preserve. We love making the guacamole recipe and packing it for a ride to Mentor Headlands, where we can enjoy it in the beautiful surroundings. "

July is National Culinary Arts Month! Throughout the month, we will celebrate our culinary leaders and the dishes and stories that fuel their passion. This week's featured chef: Hannah Alvarez, Triathlete "My first TRI was the all-women’s Trillium sprint Triathlon in 2018. I placed 15th in my division, and although I was not very good, I fell in love with the sport that day. I love the solitude and peace of the training and the adrenaline rush of the events. I compete in 3-4 triathlons each summer, both the sprint and Olympic distance. I travel a lot, so I eat a lot on the go. When I’m training I try to be very aware of taking in enough protein and carbs, I eat a lot of Chef fresh Cheese and grape cups, cottage cheese and our protein packs. My go-to evening meal is a charcuterie board or gluten-free teriyaki salmon with rice and green beans. Maintaining a healthy diet on the road takes planning."