FLIK Independent School Dining Launches New Signature Program: Book Bites
Take a “bite sized” lesson from our RDs and learn about how the FISD team is extending nutrition education beyond the dining hall and directly into classroom.
Take a “bite sized” lesson from our RDs and learn about how the FISD team is extending nutrition education beyond the dining hall and directly into classroom.
Black History Month is an annual celebration of achievements by Black Americans and recognizing their central role in U.S. history. Learn about FLIK Hospitality Group's Black History Month celebration: Black Futures.
The annual DEI recap from FLIK's Entrepreneurial Council.
As FC Cincinnati heads into the Major League Soccer playoffs as the number one seed, we sit down with Chef Cody Kramer. Cody is a Cincinnati native and FLIK’s Executive Chef at the FC Cincinnati training center.
In the culinary world, chefs and caterers have long been revered for their creativity, skill, and ability to craft exquisite dishes. However, a new trend is emerging where these culinary maestros are taking their commitment to excellence a step further by producing their own ingredients. From foraging for wild edibles to establishing farms and beekeeping operations, these enterprising professionals are redefining the concept of farm-to-table cuisine.
Meet the chef behind this year's Hispanic Heritage Month celebration at FLIK Hospitality Group.
Pencils are sharpened and we're ready for the Back-to-School season here at FLIK! While we love greeting all our students and getting to know everyone on campus, it's a great time to check up with our associates and hear about their summer break.
FLIK Hospitality’s Chef Will Pfeiffer learns from local beekeeper, spearheads amazing custom-built hive mind and honey-powered new menu items to IBM’s Louis V. Gerstner Center for Learning.
As we gear up for Father's Day weekend, we're talking to a few of our FLIK chef/dads to see what foods their kids ask them to make when they're not cooking for the masses at work.
Pride Month is an opportunity to revel in our joys and celebrate the diversity of the LGBTQ+ community. Read about this month’s Pride celebration and stories FLIK’s own associates about why this month is so important.
Danielle Barone, Performance Sous Chef at the New York Giants, has a unique role at the intersection of culinary expertise and human nutrition. As she so aptly puts it, “I understand the language that a dietitian speaks, and I also speak a chef’s language. … I use the nutrition knowledge from my schooling and put it into terms the players can understand.”