FoodService Director editors Tara Fitzpatrick, Benita Gingerella and Reyna Estrada are bringing you fascinating conversations you can be a part of through their new weekly podcast, Onsite with FSD. Premiering soon, Onsite with FSD is your one-stop podcast gathering place for people-focused interviews with leading minds in the onsite foodservice industry, from chefs to directors to managers to cooks to marketing pros, farmers, growers, manufacturers and more.
Onsite with FSD
Claim This Podcastby FSD
5.0(3 reviews)
35 episodes
Updated Bi-weekly
Accepts GuestsHas SponsorsLocation 🇺🇸
56
Podcast Authority
BetaFairBased on show quality, social media presence, reviews, charts, and more
Quality67
Social0
YouTube82
Engagement32
Podcast Overview
FoodService Director editors Tara Fitzpatrick, Benita Gingerella and Reyna Estrada are bringing you fascinating conversations you can be a part of through their new weekly podcast, Onsite with FSD. Premiering soon, Onsite with FSD is your one-stop podcast gathering place for people-focused interviews with leading minds in the onsite foodservice industry, from chefs to directors to managers to cooks to marketing pros, farmers, growers, manufacturers and more.
Language
🇺🇲
Publishing Since
4/1/2024
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56
Podcast Authority
BetaFairBased on show quality, social media presence, reviews, charts, and more
Quality67
Social0
YouTube82
Engagement32
7
Excellent Areas
3
Good Performance
9
Growth Opportunities
excellent
Episode Length
27 minutes
Performing excellently!
good
Publishing Consistency
Every 10 days
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Recent Episodes
March 7, 2025
How Sarah Bodner’s experience in Chartwells Higher Ed’s Women in Culinary program brought her community and confidence
<p>As Sarah Bodner’s career progressed at Chartwells Higher Education, she eventually earned the role of research and development executive chef for the company. One day, about two years ago, she found herself at a dinner with her fellow chefs for a work meeting. But when she looked around the room, she saw the faces of three women chefs, all of which were involved in Chartwell’s <a href="https://www.foodservicedirector.com/foodservice-management/compass-women-in-culinary-program-empowers-women-to-advance-their-culinary-careers">Women in Culinary Program.</a> As she looked at them, she had thought, “We’re here, we did it.” Many women throughout their careers, in various industries, may find themselves often as the only woman in the room when they progress to leadership roles. But that day, Sarah realized, she was not in fact the only woman in that room.</p><p>Chartwell’s Women in Culinary program seeks to bring together women chefs throughout the company and empower them, as well as inspire them to empower themselves and the women around them.</p><p>On this episode of Onsite with FSD, in honor of Women’s History Month, Bodner joins us to discuss her experience in the program, inspiring women she’s met throughout her culinary career and her thoughts on the representation issue in the industry.</p><p>Listen as we hear about a recipe book filed with creations from her grandmother and the way in which her mother’s work ethic inspired her to push forward her career.</p>
January 16, 2025
Meatless for seniors: How the dining team at Pennswood Village wowed with new vegetarian options
<p>At Pennswood Village, a senior living community in Newtown, Pennsylvania, Executive Chef Edward Bremme has been hard at work coming up with new vegetarian options for residents. This fall, he introduced over 20 new meatless dishes as part of the dining team’s 5-week menu cycle. </p> <p><br></p> <p>On this episode of Onsite with FSD, Bremme gave us the low down on why he decided to introduce these new vegetarian options, where he finds menu inspiration, and his tips for fellow senior living operators who are looking at introducing more vegetarian items at their operation. </p> <p><br></p>
January 9, 2025
BBQ and building community with U of Minnesota Twin Cities’ Chef Chuck Gibbons
<p>On this episode of Onsite with FSD, we are talking about the always-great topic of barbecue, seen through the lens of a college chef who came off the competition barbecue circuit to make a difference in the students’ experience at the University of Minnesota Twin Cities.</p> <p>Our chat with Chef Chuck Gibbons, senior executive chef, goes into styles of barbecue but quickly turns to topics like inclusivity on campus and programs to support students in different ways. We also talk about college students changing their social styles through the generations, and how dining programs can help.</p> <p><br /></p>
35 total episodes available
Deep-dive analytics for Onsite with FSD
Frequently asked questions
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- What is Onsite with FSD?
- How often does this podcast release new episodes?
This podcast updates bi-weekly.
- Where can I listen to this podcast?
This podcast is available on 7 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.
- Does this podcast accept guests?
Yes, this podcast regularly features guests.
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