Category Archives: Uncategorized

Georgia Tech Dining featured in Bon Appetit

Remember telling your freshman year buddies to “meet you at the vegan bar?” Yeah, we don’t either. At Georgia Tech, there’s both a vegan and grain bar at two campus restaurants, smoothie bars at three locations, and Atlanta-based Freshens Fresh Food Studio located inside of the Campus Recreational Center. Want to improve your diet? Book an appointment with the campus RD to talk shop. Customized meal plan en tote, rejoice in knowing local produce comes from a 250-mile radius, and eggs and beef come cage-free and grass-fed, respectively.  Read more… 

Hilton Mystic featured in Brides Magazine as 21 Hotel Chefs Share Most Indulgent Dishes On Their Room Service Menu

Really amazing room service can make the best of getaways — your honeymoon! — feel even more luxurious and romantic. And whether you love sweet desserts or a decadent dinner, there’s something about being able to enjoy it in bed that makes it even more special, especially on your honeymoon. To find the best room service has to offer, we asked a bunch of hotel chefs what their favorite room service dish is on their own menu — the results had us salivating! Read more… 

IRONS At Hilton Mystic Wins 14th Annual Mistick Village Charity Chowder Cook-Off


MYSTIC, Conn. – Chefs Shawn O’Regan and Todd Wagner of The IRONS Restaurant and Bar at Hilton Mystic won first place in the People’s Choice category during Olde Mistick Village’s 14th Annual Cabin Fever Festival and Charity Cook-Off this past weekend.

Located inside Hilton Mystic, The IRONS Restaurant and Bar is anchored by locally sourced seafood, creative classics and dishes to share – all with seasonal and local ingredients. Read more…

The best colleges in each state based on dining hall food

Congratulations to our Sodexo clients featured in USA Today!

“College and food are two pretty important things in life. For all of you high school seniors out there debating where to go to school, worry no more. Coursework, class size and location shouldn’t be your only criteria for picking the school that’s best for you. Food keeps you alive and the food you eat at college should keep you happy.  Read more…


“Humans of Binghamton” series highlights dining staff

JimmyIn a nationally recognized promotion, Binghamton University Dining Services staff members are being showcased in a social media photo series campaign called “Humans of Binghamton.”

Among the dining staffers featured are Chef Kara Perez, Jimmy Alvarez of Jazzman’s, Catering Manager Joe Laskaris, Breyan Lafey from NY Deli station and Catherine Madden of Red Mango in the MarketPlace.

“Binghamton University had an intern years ago who was obsessed with ‘Humans of New York’ and mentioned it often,” said Ryan Yarosh ’02, MA ’09, Director of Media & Public Relations for Binghamton University. “The University started posting Facebook photo albums with a similar style. Due to its popularity, it became a regular segment featuring people from a number of departments and schools on campus.”

According to the team, the campaign is important because viewers get to know the people they see on a regular basis, and in a different way.

“’Humans of Binghamton’ tells a brief yet compelling story that people actually read and appreciate,” said Marketing Coordinator Casey Slocum. “Binghamton University is a huge campus and growing. This is a great way to introduce our staff to the community at large.”

Clark University Dining Services receives EPA’s National Food Recovery Award for Source Reduction

clarkSustainable Clark and Clark University Dining Services by Sodexo today announced they received the EPA’s National WasteWise Food Recovery Award (Honorable Mention) for Source Reduction.

“Clark University’s Dining Services implements ‘from scratch’ meal preparation starting with un-processed foods that are prepared fresh every day and creatively reusing trimmings for stocks, soups and sauces, greatly reducing waste,” Jenny Isler, MBA, Director of Sustainability for Clark University.  Read more…

Sodexo’s Catering Manager at Clark University receives “Admissions Hero Award”

Each year the Clark University Office of Admissions recognizes outstanding contributions made to enrollment efforts by a member of the Clark community.

This year, Kim McElroy, Sodexo’s Catering Manager at Clark University received the “Admissions Hero Award” based on close collaborations with University staff and for her enthusiasm about Clark’s overall mission.

Staff and faculty members selected have all gone “beyond the call of duty” in supporting campus initiatives, make their contributions cheerfully, and have won the affection and respect of Admissions staff.

Above all, awardees recognize that attracting strong and loyal Clarkies is a campus community wide effort and not just the role of Admissions staff.

“As much as anything else, the one thing prospective students and their families take away from their college visit memories is an impression of campus dining services and the quality of the food our students enjoy,” said Don Honeman, Clark University Dean of Admissions & Financial Aid. “Kim McElroy personifies Clark’s commitment to nutrition, sustainability, dietary diversity and choice.”

Honeman said that Kim is an active supporter of the Admissions efforts, often accommodating even the most outlandish requests – dinners in six locations on a single scholarship night, for example.

“Her good humor and collaborative spirit characterize all of her work with our Admissions staff,” Honeman said. “For all these reasons, Kim McElroy is an Admissions Hero – and that doesn’t even include her responsibility for providing Clarkies with the best popcorn in New England!

Past awardees have included two faculty members, a Physical Plant employee, an IT professional, and a Student Affairs advocate for International students.

Savor The Taste of Business Launches

SAVOR logoCraving new professional connections, gourmet cuisine, and lighthearted fun?

Meet like-minded business people eager to grow client and customer bases – and make valuable, enterprising connections that last.

The evening culminates in an unforgettable gourmet tasting prepared by very well-respected home chef, Dan Corrigan. Delicious meat, seafood, and vegetarian options will be happily offered.

In Toone Communication, 130 Wyndham Avenue, Providence, RI.

Join us for the launch at 5:30pm-7pm Wednesday, June 24.

$10.50 per person via PayPal. Non-refundable. $15 at the door. Reservations recommended as space is limited.


Dan Corrigan’s Savory Pot Roast Sundae








For information, driving directions, and monthly meeting dates, contact Jennifer Toone Corrigan at

Babson College Dining welcomes new executive chef

Babson College Dining welcomes new executive chef

Executive Chef Damian Zedower, a five star, five diamond hotel veteran has joined the team at Babson College Dining by Sodexo.

Babson College Dining welcomes new executive chef

Executive Chef Damian Zedower, a five star, five diamond hotel veteran has joined the team at Babson College Dining by Sodexo.

Chef Zedower began his career working as a line cook in New York City’s hot restaurant scene and after graduating from the Culinary Institute of America in Hyde Park, New York, Zedower set his sights on Boston.

In Boston, Zedower worked for Chef/Owner Frank McClelland at L’Espalier and following his trend for working with great chefs, Zedower moved onto work for the Five Star, Five Diamond Hotel Boston Harbor and Executive Chef Daniel Bruce.

After further honing his culinary skills, Zedower moved West to San Diego and worked for the La Jolla Beach and Tennis Club and Celebrity Chef Bernard Gillas.

Following his wife’s advice he then joined the Four Seasons family, starting as opening Chef of the Four Seasons Residence Club Aviara, subsequently opening the Four Seasons Jackson Hole, and the Four Seasons Palm Beach.

Zedower then had the honor of being part of the opening team and sticking with his trend of working for/with the best, Zedower had the honor to open the Mandarin Oriental Boston as the Executive Sous Chef (a Five Star – Five Diamond Hotel). He soon was asked to lead the team as Chef of the Hotel and with lots of hard work the team achieved in a short time the Four Star rating at Restaurant Asana.

Chef Zedower’s other executive chef positions include the Amangani Resort Jackson Hole, WY and most recently the Beacon Grille in Woburn, MA.

Having grown up in an Italian family, food is a very important part of Zedower’s life. Zedower’s fondest memories of his childhood were cooking the Sunday family feasts with his grandmother and aunt. Zedower now loves cooking for his growing family lead by his supportive wife Tarrah and his two hard working Sous Chef’s Callie 5 and Caden 3.

For more information, contact Stan Park, Sodexo general manager at

Segue friend Viola Davis donates $1500 for MLK Day murals

The Segue Institute for Learning today announced the charter school has received a generous $1500 check from award-winning actress Viola Davis to support upcoming MLK Day mural creation.

Davis, star of stage and screen, is a Central Falls native who has graciously supported the school through both word and deed since the school was established in 2006.

On January 19 from 11am to 3pm, Segue volunteers will engage in creating murals and other beautification projects around campus as part of the MLK Day of Service.  Read more…