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ONE-ON-ONE
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...

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...

04/16/19

Growing SAGE: Campus Garden at River Oaks Baptist School

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Spring has sprung! At many SAGE venues, we’re getting our campus gardens ready for planting. 70% of the communities we serve have a type of garden – from small herb boxes to small farms – and we enthusiastically harvest from them for our recipes. We know how important it is for young people to be exposed to gardening. Research shows that gardening experiences from childhood through young adulthood affect the amount of fruits and vegetables that young people eat. So...

04/09/19

One-on-One with a SAGE Team Member: Margaret Scott

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Meet SAGE Team Member Margaret Scott. She's been with SAGE for 10 years, all at Calvert Hall College High School in Maryland! How did you get into food service? It’s always been something I like to do. I started with home economics in middle school—I liked sewing, homemaking, and cooking. During high school, I started in fast food at Roy Rogers. What’s your role in the kitchen? My main role is working in prep—baking, roasting chicken and turkey for the...

01/08/19

One-on-One with a SAGE Team Member: Patricia Wolcott

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Long-time Team Member Pat Wolcott has been with SAGE since 2002, and with Calvert Hall College High School since 2016.  In this interview, Pat talks with us about her love of math, how she keeps her cool when things get stressful, and what she does in her spare time. How did you find your way to food service, and to SAGE? I earned B.S. in Secondary Math and taught school for five years before starting to waitress at a...

10/09/18

One-on-One with a SAGE Team Member: Wendy Lambert

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Team Member Wendy Lambert has been with SAGE at St. Andrew’s School in Boca Raton for 21 years this November. His incredible work ethic, respect for those around him, and contagious sense of humor make a difference in his community every day. Student Geoffrey Atulo even wrote about Wendy in an essay on character: “Wendy was the jolliest and most positive being I had ever seen. I decided to be like [him]. Through [his] exuberant character, I was able to...

06/12/18

One-on-One with a SAGE Team Member: Kevin Borelli

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Kevin Borelli, Chef at The MacDuffie School in Granby, MA, has been in food service since 1979, and with SAGE since 1991. Here, Kevin talks about his long history in food service, his leadership strategy, and what keeps him happy in work and at home. How did you become interested in food service? I was originally interested in mechanics, so I went to a trade school. When I saw all the baked goods in the culinary arts program [at the...

05/22/18

Q&A with SAGE Cofounders Tina & Paco Rodriguez

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SAGE was founded on May 22, 1990. To celebrate SAGE’s 29th birthday, we sat down with cofounders Tina and Paco Rodriguez to talk about changes in the food industry, their most memorable achievements, the characteristics that have made them successful, and balancing work with parenting four kids! How did you get into food service? Tina: My grandmother was a spectacular chef and baker, and my love of cooking and food started there. Paco: My dad was a chef, waiter, maître...

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