Focusing on Food First
There is no denying COVID-19 has altered the way foodservice operations do business. College and university dining services are far from immune. Chef Joey Martin, senior executive chef at UCLA, joins the show this week to discuss how he and his team have navigated the pandemic, keeping focus on the food, menu development, adapting to the latest trends, and more.
Be sure to follow Chef Rich and Justin on Twitter at @ChefRrupp and @jupehr.
Episode Notes
1:01 – Large scale foodservice, College and University
6:16 – Chef Joey Martin joins the show
6:58 – COVID-19: from 32k meals a day to nothing
10:12 – Scaling back but still providing the best food possible
15:22 – Working with the UCLA Nutritionist
17:01 – Menus of Change
18:39 – Chef Joey’s journey to becoming a chef
24:53 – Work life balance
28:16 – Keeping up with the trends
29:52 – Creating and scaling up new menu items
34:14 – Interdisciplinary Collaborations
35:22 – Ramping back up
37:39 – Chef’s favorite menu items
41:23 – Coming out of COVID-19 a stronger team
43:09 – Chef Joey’s Inspirational Quote
44:12 – Find more information on Menus of Change
SOCIAL HANDLES
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