Jan Norris: Food and Florida

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U.S. Foodservice Celebrates New Boca Facility with Party

July 28th, 2010 · 2 Comments

The U.S. Foodservice is partying today – the organization that “feeds America” launches a new facility in Boca Raton and a number of top culinarians will be on hand to help celebrate.

At the invite-only affair, chefs cooking include Allen Susser, consultant to Taste in Delray, and owner of Chef Allen’s in Miami; Walter Scheib, former White House chef and chef at the Boca Raton Resort and Club,  Johnny Rivers, former corporate chef at Disney World and renowned consultant – and a big proponent of feeding the needy; and Rudy Speckamp, senior culinary consultant at the Culinary Institute of America.

The Foodservice is one of the heads of the food supply chain to restaurants around the country. The Boca facility is state of the art, and will supply foods to eateries in four counties. Foodservice chefs frequently consult with and develop recipes for restaurants

Chef Mark Eggerding

We chatted with Mark Eggerding, top chef for the company about trends in the restaurant business, and about the U.S. Foodservice commitment to donating to food banks around the country.

Jan Norris: What are some of the food trends you’re seeing here and around the country?

Mark Eggerding: Obviously, local and seasonal foods are being emphasized, and chefs around the country are looking for ways to put their stamp on dishes utilizing them to make a difference and stand out.

They’re using innovative techniques and presentations. We’re also seeing innovations in presentations, as well – such as a return to family-style portions as well as smaller plates and portions.

JN: Portion changes have been a long time coming, in light of the obesity problem in the U.S. – it’s only logical the chefs should be on the forefront of that, right?

Eggerding: Definitely. The U.S. Foodservice chefs are working with school programs and have been involved in Jamie Oliver’s initiative to rewrite school lunch menus. We’re also involved in mentoring programs, having our chefs work with high school culinary students, such as the West Boca High School program, to give them the experience of working with professionals. We’re providing $2400 in scholarships to them at today’s event.

JN: The U.S. Foodservice has a big involvement in Feeding America (the former Daily Bread Food Bank). Are those donations growing?

Eggerding: Definitely. We’ve worked with the group for the last three years, and upped our participation a good deal over the last year. From July ’09 till now, we’ve donated 360 tons of food to local and regional food organizations. Paul Scheibel is the chef who coordinates our efforts locally, and he’ll be the chef in charge of the Boca facility.

JN: You’ve also produced a cookbook?

Egerding: Yes, and the proceeds from it go to promote the Feeding America program. The Recipes from the Heart book are the best recipes from all our employees; it’s sold online at fullplatesfulllives.com for $14.95 plus shipping and handling. We’re proud of the book and the money it’s brought to the hunger relief effort.

Tags: The Eat Beat: Restaurant News

2 responses so far ↓

  • 1 Mark Moreno // Aug 1, 2010 at 3:13 pm

    Good Stuff! Full Plates Full Lives is an awesome initiative. Congrats to all the USF folks in South Florida on your achievements.



  • 2 Sloan@Lounge Furniture Rental LA // Nov 22, 2010 at 3:42 pm

    Hooray Florida!

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