Top ARAMARK chefs representing Belgium, Canada, Chile, Germany, Ireland, Japan, Korea, Mexico, Scotland, Spain, and the United States are preparing to embark on a multinational cultural journey of a lifetime, the 14th Annual International Guest Chef Exchange. All 25 have been awarded ARAMARK's highest culinary honor and, as International Guest Chefs, will now savor cuisine from the world's table and share their own talents with the diverse guests dining within ARAMARK's international on-site restaurants.
"The International Guest Chef Exchange allows us to recognize our chefs' artistry and ability to create the highest level of culinary experiences for our business partners around the world," said ARAMARK Chairman and Chief Executive Officer Joseph Neubauer. "This program is yet another way that we demonstrate our long-standing commitment to our chefs and their professional development."
Now in its 14th year, the International Guest Chef Exchange has afforded more than 275 chefs the opportunity to enhance their culinary skills and explore the world.
The cross-cultural education begins this week when nine chefs from abroad travel to ARAMARK locations across the United States to prepare authentic cuisine for customers at businesses, universities, school districts, hospitals and sports and entertainment venues. Then, in mid-October, 16 chefs from North America will travel to Asia and Europe to share tips, talents, and tastes from around the world.
At the middle of the October exchange, all 25 chefs will convene at an invitation-only Culinary Showcase in Manhattan, NY. The evening event allows ARAMARK customers, clients and potential clients to enjoy high-end cuisine while experiencing dining practices that support a sustainable future. This year, all the dishes prepared by the International Guest Chefs will feature all locally grown products and heirloom vegetables gathered from Orange County, NY.
Guests will enjoy such menu items as: Gingered Dragon Carrot Slaw with Poached Long Island Scallops and Kaffir Lime; Smoked Chioggia Beets and Local Goat Cheese Brochettes with Pumpkin Seed Brittle, and Braised Lamb with Buttercup Squash, Brussels Sprout Leaves and Chestnut Honey. All will be paired with local wines and artisan cheeses.
The use and support of locally grown products and ingredients is part of ARAMARK's Green Thread designed to positively impact the communities where we work and live. The Culinary Showcase is one of multiple initiatives where ARAMARK provides its partners with the chance to make better choices in support of environmental sustainability.


With all the big changes coming to CSU, many students speculate about the goals of our university.











On March 3, Rhodes College in Memphis, TN held their first Cooking Class.





With the new year came changes in the cafeteria - changes that the students have definitely noticed.

Eastern employee, Kathy VanWinkle famously shares smiles in upstairs Powell.

















Contrary to popular belief, Barnard girls can get their money's worth on the unlimited meal plan.

Aramark has been serving up some changes to more than just the menu this school year.






The student-run international buffet will feature a Volunteer Week theme Sept. 21-24.


New electricity strategy helps ARAMARK save money and energy

UT student-run international buffet features Volunteer Week theme

Annual campaign strives to help Maine communities find school supplies

Schools make green list thanks in part to eco-conscious food programs

ARAMARK company-wide community involvement initiative on the road again

ARAMARK partners with business community to help workforce readiness



Corban University Food Services Director welcomed to the Red Hat crew





Top ARAMARK chefs vie for the Gold Medal at the 3rd annual ACE competition.

ARAMARK Higher Ed team does what it can to help after Washington, DC, Metro train crash.


ARAMARK partners with Carson-Newman College to operate the local bakery.

Twenty-four ARAMARK employees were recently awarded Jefferson Awards for community service.

ARAMARK at USF program provides young adults with job training and help finding employment.

Closed loop local food project brings greater sustainability to University of Southern Maine.

ARAMARK and FSU student group host "Dine in the Dark" event as part of global Earth Hour effort.

Vermont's Lyndon State College has recently implemented a new system of composting waste.

A May food drive organized by ARAMARK and Old Dominion extended after great success.

Displaced from Burundi by ongoing war, jobs gives refugees a step toward normalcy.

The college is partnering with ARAMARK to design and implement a comprehensive energy program.

Olin College is on track to saving nearly $1.5 million in energy costs over three years.

ARAMARK employee volunteers give facelift to Queens Community House.


Bloomsburg University of PA repackaged and distributed 12 tons of food to those in need.

University food supplier will adopt new measures to improve sustainability.

Kari Willmott was nominated for the TRiO Student's Choice Award.

USF Surf Club and ARAMARK have always had a tradition of giving back to the local community.

25 students participated in ARAMARK'S second Annual Hot Wing Eating Contest.

Julius Jackson won first place in the 8th Annual Top Chef competition hosted by ARAMARK.


Executive chef Masahiro Yamashita wins a gold medal at the ARAMARK Culinary Excellence Competition.


The new CityKids Java Café serves up sustainable food and support for at-risk kids.

Students enjoy locally grown and harvested foods in new on-campus cafe.

With $5 combo meals, students are getting a new taste of value.

Student-run restaurant offers great learning opportunity, awesome meals.

Boston Unity Dining Services helped feed over 1,250 people this holiday season.

Brandeis Greening class works with community to bring local produce to campus.

ARAMARK and local farm work to build more sustainable food system.

Over 1,300 take part in University of Rochester Local Foods Week.

University of Maine-Farmington honored for his commitment to the community.

Get to know the Director of the University of Rochester's Eastman Dining Center.

Nearly 100 employees, friend and family celebrated the day by helping the community.

Best-selling health & lifestyle author Anne M. Fletcher is speaking at campuses nationwide.

Director of ARAMARK Fleet Operations talks about how ARAMARK is greening our roadways.

Local center gets a desperately needed - and well deserved -- renovation.

Best-selling health & lifestyle author Anne M. Fletcher is speaking at campuses nationwide.

ARAMARK invests in the first fully-chartered Boys & Girls Club to operate within a homeless shelter.

ARAMARK works with campus partners to incorporate Zero Waste practices.

Top ARAMARK chefs embark on a multinational cultural journey of a lifetime.

Dedicated employees are rewarded in the 2008 THRIVE Recognition Program drawing.

The latest edition of "Meet the 'MARK" features a key player at Vassar College Dining Services.

ARAMARK's partners at the University of Florida keep up the good work.

The ARAMARK Building Community national tour makes a stop in San Francisco.

ARAMARK teams up with the Elizabeth Peabody House in Somerville, MA.

The Tennant Company helps develop an environmentally-safe light industrial scrubber.

Students try trayless dining in an effort to support environmental stewardship.

Twenty ARAMARK employees receive prestigious Jefferson Awards.

Campus partners recycle almost 12 million pounds of waste in the 2008 RecycleMania program.


ARAMARK makes a commitment to help preserve the world's oceans and fisheries.

Students find out how much food is wasted at Old Dominion University's Café 1201.

ARAMARK helps Berklee reduce its campus-wide energy use by almost 40 percent.

ARAMARK finds Energy Star options for the University of Florida.

The new science building of Muhlenberg College wins a Silver LEED Rating.
We're committed to protecting and improving the environment by weaving an essential Green Thread through every aspect of our business.
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