NH ProStart is a nationwide, two-year program for high school students that develops the best and brightest talent into tomorrow’s industry leaders. It gives students a platform to discover new interests and talents to open doors for fulfilling careers. I was very excited to be a part…

Each year, Rindge Memorial School in Rindge NH, does an entire week focusing on wellness subjects and asks us to serve some tastier bites of healthy menu items during lunch. This year we did fresh made quick pickles, honey mustard…

Amazing Fresh Picks Pockets at Somersworth! Buffalo chicken topped with barbecue ranch or pulled pork with barbecue sauce, a fresh garden salad and a pear crisp. Made by Guest Pop Up Chef Chris B!

Here are some pictures of the catered breakfast and lunch for the Teachers Workshop held at the Plymouth School. Breakfast menu items included fresh fruit, fruit salad, pastries, bagels, biscuits, juices and for lunch smoked pork loin w/braised cabbage and…

It was a great show at the Mountain View Grand Resort in Whitfield, NH last week as they hosted the 2019 Tri-State ASBO. Chris F., Frank G., and I were in attendance seeing some familiar faces and building new connections….

At Camp Takodah’s Outdoor Education Function we served pan seared salmon, roasted pork roast with caramelized onions and leeks, white wine braised spring vegetables, wheat berry salad, quinoa tabbouleh, roasted beet salad and rice pilaf. We finished the meal with…

Our Sanborn culinary team did an outstanding job catering their SAU’s meeting. Some of the catered items served were mini Danishes, assorted muffins, assorted calzones, and Greek pasta salad.

Nacho Ordinary Tots! These were made at Rutland Vermont High School with chicken, cheese sauce, tomatoes, onions, jalapeno peppers, bacon crumbles and ripe olives. We served 95 of these amazing nachos.

We hosted an important reception at Inter-Lakes High School and it was a very successful event! The Cafe was transformed to four stations surrounding high top tables featuring turkey sliders with fresh spinach and cranberry chive aioli, buffalo chicken dip…

I wanted to share some photos of the Sustainable Seafood Promotion we did at Brattleboro Union High School. It came out great! We served 45 orders between students and staff. The dish contained mussels, crumbled fish, fresh shaved fennel and…