Mary Louise Starkey

Standards identified: What is the family’s flavor profile? How often is produce purchased fresh? Is it organic, are calories counted? Is wine served at the evening meal? Is sparkling water served at lunch and/or breakfast? How is the kitchen physically maintained? Are there “environmental doors” to hold food odors? Are lunches delivered to the office? What are the meat and fish preferences? Do they like fresh breads and desserts? Do they prefer plated service or family-style meals? Is there a Chef on staff to cook, develop menus, recognize Family Favorites and comfort foods, stock refrigerators in each zone, do grocery shopping, clean refrigerators, and maintain an inventory of the pantry?