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Fostering Community with Student-Submitted Recipes

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At SAGE, we embrace students of diverse cultural backgrounds and enjoy celebrating those cultures through food. Our Managers work with student groups to honor customs and traditions in the dining hall through authentic cuisine, and we encourage students and community members to submit their favorite recipes to be included in the menus. Kirby Jones, Senior Food Service Director at Principia School in St. Louis, knows the importance of including student-submitted recipes in his menus. He said there’s a large African...


From Our Chefs: Top 10 Favorite Ingredients to Use

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Our Chefs have a lot of tools in their toolboxes, including Menu Builder, our web-based tool that helps keep menus varied and balanced, and the Touch of SAGE® app that provides feedback about the community’s likes and dislikes. But perhaps our 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 their favorite ingredients...


Celebrating the Holidays With Food

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With the holiday season in full swing, we can’t wait to make and eat delicious holiday food! Whether you’re preparing a family recipe or sitting down to enjoy a meal with loved ones, food is central to the culture and tradition that surround holiday celebrations. We asked some of our SAGE Team Members about their families’ food traditions and what recipes they’re most excited about this season. Do you cook the meal or do you let others prepare it? More...


Allergen-Free Desserts for the Holidays

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Winter is filled with holiday cheer, festive gatherings, and quality time spent with loved ones. While celebrations are fun, they can be tricky for those with food allergies, especially because festivities tend to be centered around food. Whether you’re going to a potluck, participating in a cookie exchange, or making a yummy recipe with loved ones, it’s important that everyone feels included. To have safe, delicious options available, here are a few of our favorite top-allergen-free desserts that everyone will...


Sticky Toffee Pudding

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Sticky toffee pudding is a traditional holiday dessert dating back to the 1900s. It has two essential components: sponge cake and toffee sauce. The moist sponge cake is typically filled with chopped dates for a little extra sweetness. It’s served warm with a toffee sauce made with butter, cream, and brown sugar that gives it a rich taste and light texture. The recipe is scaled for 12 servings, but in this video, we made enough for our whole office. The...


Top 10 Most Popular Crossroads Entrées

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We know the students we serve love mac & cheese and pizza, but we also know that their palates can be pretty sophisticated. Crossroads is our dynamic food truck-inspired concept, found at the intersection of fun and flavor. It offers both kid-friendly favorites and creative fusions from around the world. With feedback from our Touch of SAGE® app, our Assistant Director of Menu Development put together a list of the most popular Crossroads entrées in the communities we serve. Check...


Religious and Cultural Holidays in December

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December is a month marked by observance and celebration by several religions and cultures. In recognition of these holidays, we’re highlighting the customs and traditional foods of Hanukkah, Christmas, Yule, and Kwanzaa. Hanukkah This year, the Jewish holiday Hanukkah takes place December 7 through December 15. Hanukkah is an eight-day winter festival of lights, observed through nightly menorah candle lighting, special blessings, songs, and prayer. The holiday celebrates the rededication of the Holy Temple in Jerusalem after driving out Greek...


Meet William Martz, Using Language to Connect

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At SAGE, we believe in teamwork and inclusion. William Martz, Assistant Food Service Director at Montgomery Bell Academy in Nashville, is a perfect example of our commitment to leadership and extreme ownership because he broadened his knowledge of Spanish and French in order to communicate better with his team. “With the growing diversity of the workforce in the nation, I do believe that multilingualism will become a necessity in order to operate most kitchens in the hospitality industry,” William...


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