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SOCIAL MEDIA FEEDS
06/17/19

One-on-One with Sous Chef/Lead Cook Donta Rogers

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One-on-One with Donta Rogers, Sous Chef/Lead Cook at Our Lady of Assumption Catholic School, Atlanta, Georgia How did you get into the food business? I’ve always loved the kitchen. When I was younger, I did a lot of cooking with my mom. But my first job in the kitchen was dishwashing part-time when I was in college. I played basketball and I got a scholarship to Clark University, Georgia State, and UVA. I chose Clark. My first year there, I...

06/10/19

International Cuisine: Cambodia

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Although food is prominent in Cambodians’ daily lives and culture, many Cambodians don’t know how to cook. After World War II, well-off Cambodian families hired servants to cook French dishes for them, so their children learned neither how to cook nor how traditional Cambodian food looked and tasted. The problem was exacerbated by the four years of war, famine, and genocide brought on by the Khmer Rouge in the late 1960s. Even today, the country has few successful restaurants, and...

06/04/19

From Our Kitchen: Berry Swirl Tofu Cheesecake

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It’s berry season! Use your freshly picked raspberries and strawberries for this protein-rich, summer-inspired dessert. Ingredients: 1/8 cup raspberries 1 ¼ cups strawberries 1 tablespoon strawberry jam Cooking spray 1 1/3 cups crushed graham crackers 2 tablespoons trans fat-free margarine 1 tablespoon brown sugar 8 ounces firm tofu 2/3 cup cream cheese 2/3 cup granulated sugar 1 egg ½ teaspoon unsweetened lemon juice ½ teaspoon lemon zest 1 tablespoon all-purpose flour ½ teaspoon vanilla extract 7 raspberries (garnish) Preparation: Step...

05/30/19

From Our Chefs: Top 10 Favorite Ingredients to Use

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Our Chefs have lots of tools in their toolboxes—Menu Builder helps keep menus varied and balanced, Scratch Factor® provides scores for recipes indicating how from scratch they are, and the Touch of SAGE™ Mobile App gives feedback about the community’s likes and dislikes. But perhaps Chefs’ most underrecognized tools are the simple, wholesome ingredients they use every day. They take great care in choosing these ingredients—ensuring they’re fresh, local, and sourced responsibly. We asked our Chefs to weigh in on...

05/21/19

One-on-One with a SAGE Senior Software Engineer, John Noyes

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When it comes to doing things from scratch, SAGE walks the walk. To our guests in the dining halls, the term “from scratch” means fantastic food that’s made fresh daily by SAGE Chefs. But what they might not realize is that the tools that make these awesome meals happen every day are also made from scratch ꟷ by SAGE Software Engineers, like John Noyes. John and his team in the Technology Department develop and create virtually every behind-the-scenes process that...

05/07/19

From Our Dietitians: Fostering Balanced Nutrition Habits at Home

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It’s common knowledge that nutrition is an important part of well-being. We’ve dedicated a lot of resources to this very topic and designed programs to provide nutritional guidance. Our dining halls are proof that young people can, and do, enjoy nutrient-dense meals at school. But, if you struggle with helping your child choose nutritious foods at home, here are some ways you can implement our strategies to develop a balanced nutritional practice with your family. Basic nutritional messaging helps promote...

04/30/19

Gardening 101 - Tips and Tricks for New Gardeners

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Want to grow your own produce and herbs but need some advice? Rylan Snodgrass, Food Services Director at River Oaks Baptist School in Houston, started her first on-campus garden last spring, and has a few words of wisdom: Start with plants versus seeds. While seeds can yield some incredibly interesting plants, they take a very long time to sprout and a lot of care and attention. You can put plants in the ground right away and get some satisfaction quickly...

04/23/19

From Our Chefs: Top 10 Favorite Dishes to Prepare

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Our Chefs, many of whom hail from top-tier culinary schools and restaurants, have dedicated their careers to working in your school communities. Known for their versatility, they can pull out all the stops for a high-end catering event with elegant meals on the weekend, and then reliably deliver regional, kid-friendly favorites for Monday’s lunch. But what are their favorites? We polled them to find out what they love to prepare for their communities. We think some of these might also...

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