FM On Demand with Tara Fitzpatrick

Chef Camilo Garavito has lived, studied and cooked all over the world, and now he’s focused on Wisconsin schools as a regional chef, bringing ideas and energy to Elior’s scratch kitchens, meeting students and generally bringing a beam of culinary...

Teton Waters Ranch has focused on K-12 and developed products for kids—including blended beef hot dogs with veggies—working with Loveland’s Thompson School District to fine tune the recipes and get real-time, honest kid feedback.

Bowling Green State University/BGSU Dining by Chartwells Senior Exec Chef Eric Yung shares why delivery robots are only as good as the grub that’s inside them. And also why incoming students learn at orientation that it’s a felony to mess with the...

Executive Chef Danny Concepcion gets us up to date on his cutting-edge culinary projects and ideas, plus his thoughts on true leadership.

Bowling Green University’s Office of Sustainability joins forces with BGSU Dining by Chartwells for big steps in sustainability. Marketing Director Jon Zachrich takes us behind the scenes of how the compost (and corresponding marketing copy) is made.

Niagara University’s Food Marketing Center of Excellence and local food company Rich Products help each other out with food marketing job experience for students and insight into Gen Z trends for the company.

From volunteering with Project Rooted to making college students feel at home, this culinarian has a lot going on.