Metz Culinary Management

July is National Culinary Arts Month! Throughout the month, we will celebrate our culinary leaders and the dishes and stories that fuel their passion. Today's featured chef: Xavier Smith, Traveler "When not traveling for work, one of my favorite activities is spending time with my three kids – an 18-year-old daughter, a 14-year-old daughter, and a 20-month-old son. We all share a love for food, and my kids have refined palates for global cuisines well beyond typical kids’ fare. In our spare time, we enjoy getting in the kitchen together and creating new fusion recipes. One of our favorites is a blend of Asian and Mexican flavors, which we call our Asian-style Birria Tacos."

July is National Culinary Arts Month! Throughout the month, we will celebrate our culinary leaders and the dishes and stories that fuel their passion. Today's featured chef: John Selick IV, philanthropist "Cooking has always been a passion that I’ve used to give back to the community. I’ve instilled this value in my children by bringing them to charity events supporting organizations dear to me, such as Autism Speaks and the Greater Cleveland Food Bank. A memorable highlight was when my oldest daughter met Chef Morimoto at the Autism Speaks Wall Street event. In our household, all my kids enjoy getting involved in the kitchen and helping prepare our meals. However, baking holds a special place in our hearts as our favorite culinary activity. We take great delight in creating special treats during the holidays and sharing them with our extended family. Some of our beloved baked goods include focaccia bread, parker house rolls, salted chocolate chip cookies, and oatmeal chocolate chip cookies – the latter being their mom’s favorite!"

Today, we're pleased to introduce you to Rosanne, a valued team member who demonstrates our mission and values daily at Shady Side Academy.

The corporate support center is closed today in observance of Independence Day. Normal business hours will resume on Friday, July 5, at 8:30 a.m.

“We are thrilled to welcome Metz Culinary Management to the Panther family,” said Dr. Mirta M. Martin, President of Ferrum College. “Chosen for their commitment to excellence and strong alignment with our core values, Metz is a family-run business that treats people as family. Their values and commitment to excellence make them the perfect fit for our campus community. We look forward to the positive impact they will have on our dining experience.” Our higher education division is proud to announce our newest partnership with Ferrum College. To read more, click on the link below.

Metz Corporate Chef Xavier Smith sees this as an opportunity to “excite diners who have never encountered these wonderful international flavor profiles, as well as delight those who are familiar with them, but seldom find them,” he says, sharing credit with the team who developed the recipes, Culinary Director John Selick and Healthcare Division Chef Hannah Avarez. To read more about our Red, White, and Taste summ er promotion, click on the link below from FoodService Director magazine.

A few days ago, our K-12 teams gathered at North Allegheny School District for a summer division meeting. During the meeting, our culinary team introduced new menu items for the upcoming school year. Some of these new items include an Asian bar with potstickers, ramen, and sides; breakfast banana parfaits, gluten-free breakfast wedges, and breakfast Craveables; cottage cheese parfaits; deep dish and gluten-free cauliflower crust pizzas; updated salad bar and dessert options such as a Hollywood chickpea salad; and Korean burgers and maple waffle chicken sandwiches with hot honey for J. Clark's Grille.

Congratulations to Steven Kildow, executive chef at Metz Culinary Management at Newberry College, who participated in the annual Columbia's Shrimp & Grits Fest. Although Chef Steve did not place, we are told attendees enjoyed his 'Old Charleston Style Shrimp and Grits' with andouille sausage, peppers, onions, and smoky lobster bordelaise over thick Marsh Hen Mill yellow stone-ground grits and micro cilantro. To read more about the event, visit https://lnkd.in/gz6w9eh9 📸 Post and Courier Columbia

Congratulations to our partners at Greenville-Spartanburg International Airport, Greenville Triumph SC, and our dining team on the opening of the airport's newest dining concept, Triumph Taproom. ⚽️ To learn more about this concept, click on the link below.

Today, we celebrate and honor the incredible individuals who have embraced the role of fatherhood in our lives.