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Stories from the front lines: American Dining Creations Campus Executive at Union College creates cook-along video series for students stuck at home

Videos show sheltering-in-place college students how to make chicken Parmesan, street tacos and more, a virtual silver lining as the chef and his team miss their students.

Tara Fitzpatrick, Senior Editor

May 4, 2020

Patrick Longton, executive chef with American Dining Creations at Union College, explains why he started a video cooking series, and the crux of the answer is: “We miss them!” He’s talking about the students, and that’s the audience intended for this practical, fun show although the videos are great for any home cook. He’s a fan of “Sunday Sauce,” aka spaghetti sauce, but really so much more. Memories of big family dinners and his experience in a fine dining Italian restaurant inform Longton’s version of chicken Parm, and he’s happy to share his stories.

Longton acknowledges that dining will certainly look different as we enter some sort of “new normal” next fall, but he’s optimistic that the food industry is one of the world’s most resilient—and—creative so he’s planning for better days ahead.

In the meantime, it’s awesome that Longton is able to provide some expert kitchen tips and keep his community entertained in the process.

Here’s his story.

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About the Author

Tara Fitzpatrick

Tara Fitzpatrick

Senior Editor, Informa Restaurant & Food Group

Tara Fitzpatrick is Food Management’s senior editor and a contributor to Restaurant Hospitality and Nation’s Restaurant News, creating editorial content for digital, print and events. Tara holds a bachelor of science degree from the School of Journalism and Mass Communications at Kent State University. Before joining Food Management in 2008, Tara was associate editor at National Association of College Stores in Oberlin, Ohio. Prior to that, Tara worked as a newspaper reporter in her hometown of Lorain, Ohio, where she lives now. Tara is a fan of food history, legends, lore, ghost stories, urban farming and old cookbooks.

Tara Fitzpatrick’s areas of expertise include the onsite foodservice industry (K-12 schools, colleges and universities, healthcare and B&I), menu trends, sustainability in foodservice, senior dining, farm-to-table and innovation.

Tara Fitzpatrick is a frequent webinar and podcast host and has served on the board of directors for IFEC (International Food Editors Consortium).

Tara Fitzpatrick’s experience:

Senior Editor, Food Management (Feb 2008-present)

Associate Editor, National Association of College Stores (2005-2008)

Reporter, The Morning Journal (2002-2005)

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