FOODSERVICE CONSULTANT CONTENTS 20 29 24 FEATURES WORLDWIDE NEWS & VIEWS
3 WELCOME LETTERS From your FCSI Worldwide president and regional chairs
8 AROUND THE WORLD Major constructions across the globe
10 THE INTELLIGENCE The Mystery Manufacturer uncovers the hidden impacts of global unrest on food costs. We review the Foodservice Essentials for Effective Design (FEED) event, hosted by the FCSI Educational Foundation in Charleston earlier this year. The Secret Chef calls for a different approach to food policy. Deep-fried food and sugary drinks are coming off the menu in UK schools. The Chairman is back on top of Asia's 50 Best Restaurants, and McDonald's appeals to cash-strapped diners with an expanded McValue platform.
70 6 COVER STORY
29 A NEW DIRECTION FOR SCHOOL FOODSERVICE
My Kitchen: Kevin Cherkas, Cuca Restaurant, Bali, Indonesia
The challenge of feeding children in primary and secondary shools has evolved significantly in recent years. Today, foodservice facilities in schools are closer to a fast casual restaurant than a cafeteria, due in part to changing expectations. Students want healthy and delicious food and have different habits, as leading FCSI consultants tell Andrea Tolu in the cover story.
20 IN PROFILE: DAVID KENNY In a wide-ranging conversation, the managing director of caterer Eurest tells Tina Nielsen that workplace foodservice is a key tool to attract staff and create a culture around food and drink
24 THE FCSI INTERVIEW Melissa Yarman FCSI, VP of operations at CKP Hospitality Consultants, shares experiences of a career shaped by food with Lauren Hurrell
THE AMERICAS
34 PROJECT: TAYLOR HIGH SCHOOL, TEXAS, US Melissa Counihan FCSI and Terise Urias FCSI of Counihan & Associates talk to Helen Roxburgh about a pioneering school culinary lab that sets new standards in culinary education
ASIA PAC
36 PROJECT: WILLIS LANE, WELLINGTON, NZ An unloved part of the CBD in Wellington was transformed into a dynamic destination for dining. Stuart Robertson FCSI tells Andrea Tolu how he helped to revitalize the underground food precinct with fresh new options
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