Food for Thought the Focus of FoodService Article
An interview with Associate Professor of German and Russian Languages and Literatures Frank Sciacca and Patrick Raynard, general manager of Bon Appétit, was featured in FoodService Director Magazine. In “Five Questions for: Frank Sciacca and Patrick Raynard,” the pair discussed the development of Food for Thought, a class taught by Sciacca and Professor of Biology David Gapp, and their continued collaboration as the course expands and evolves. They noted that Hamilton’s Community Farm Garden and Bon Appétit’s use of campus-grown produce have been used as examples of sustainable initiatives for other colleges.
Each month, FoodService Director brings information about “innovations and innovators through trends, news and insights” to more than 45,000 readers involved in non-commercial foodservice.