Search
One-On-One with Food Service Director Paige Lentini
Articles, One-on-One
Meet SAGE Food Service Director Paige Lentini! She was recently recognized by Food Management as one of the 21 K-12 food service directors and general managers in the United States who’ve made a difference over the past year. She was chosen from more than 400 nominations and has been with SAGE for more than four years. She’s currently the Food Service Director at Roland Park Country School, an independent, all-girls school in Baltimore, Maryland. We caught up with Paige to...
One-On-One with General Manager Dan Maertz
Articles, One-on-One
Meet SAGE General Manager Dan Maertz! He’s been with SAGE for 15 years and currently serves as General Manager at Wilson College in Chambersburg, Pennsylvania. He was recently recognized by Food Management as one of 15 college dining directors and general managers who made a difference over the past year. He was chosen from more than 400 nominations across the country for stepping up to ensure that students and staff continued to be fed throughout the COVID-19 pandemic. We chatted...
One-On-One with Team Member Derrik Young
Articles, One-on-One
Meet SAGE Team Member Derrik Young! He was recently recognized by Food Management as one of the 21 K-12 food service directors and general managers in the United States who’ve made a difference over the past year. He was chosen from more than 400 nominations and has been with SAGE for almost nine years. He’s currently an on-call Cook at Girls Preparatory School in Chattanooga, Tennessee, but he was highlighted for his work as Food Service Director at Silverdale Baptist...
One-On-One with Food Service Director Hope Walker
From Our Kitchen, Setting Good Examples, SAGE Community, One-on-One, Featured Venue
Meet SAGE Food Service Director Hope Walker! She’s been with SAGE for 23 years, all at Stone Ridge School of the Sacred Heart in Bethesda, Maryland. She was recently recognized by Food Management as one of 30 Foodservice Heroes, chosen from more than 400 nominations across the country, for going beyond the call of duty and demonstrating the best of the onsite dining community. We chatted with Hope to talk about her food service career and why she enjoys...
SAGE Manager Participates in Student Trip to Thailand
Team Member News, SAGE Community, One-on-One, Leadership
For the past two decades, Rachael Reigelman has been a leader for SAGE at Louisville Collegiate School. She’s so integral to the school community that she was chosen as a chaperone to travel to Thailand this past summer on a student trip. Rachael has been with SAGE since 2003, all of that time as the Food Service Director at Collegiate, a junior kindergarten-12th grade, coed independent day school in Louisville, Kentucky. One of the activities the school offers is...
On the Road with RDs: FNCE
Nutrition, Allergies, Menu Builder, One-on-One, Leadership
Hi there! We’re here again with another edition of our blog series, “On the Road with RDs,” where we invite you to follow along with our Dietitians as they visit venues, teach communities, and continue their education in the wide world of nutrition. This time, we’re joining two of our Registered Dietitians, Jessica Holler and Taylor Chan, on their recent trip to the Academy of Nutrition and Dietetics' annual Food & Nutrition Conference & Expo™ (FNCE®, pronounced “fence-see”) in...
One-on-One with Sous Chef/Lead Cook Donta Rogers
One-on-One
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...
One-on-One with a SAGE Senior Software Engineer, John Noyes
Technology, SAGE Community, One-on-One
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...
About Us
At SAGE Dining Services®, our unparalleled expertise in nutrition, sustainability, and culinary trends produces exceptional dining experiences that delight the senses, inspire minds, and foster community.
GALLERY
