Sponsored By

K-12 On Demand: Chef John Sugimura of Taher Inc. on visiting schools to introduce students to Japanese cuisine

John Sugimura is a veteran, accomplished chef who is taking to the road to visit Taher Inc. K-12 clients where students get to enjoy authentic Japanese dishes he prepares and discusses.

Mike Buzalka, Executive Features Editor

February 17, 2021

FM On Demand are video interviews with onsite dining professionals who talk about creative and interesting initiatives they have developed or undertaken. Check back each week for new episodes.

John Sugimura is a corporate chef for FM Top 50 management company Taher Inc., which operates primarily in the K-12 school market in the Upper Midwest. Sugimura, who also has his own commercial restaurant, PinKU Japanese Street Food in Minneapolis, visits schools on behalf of Taher, where he then prepares and discusses an authentic Japanese dish. The emphasis on Japanese cuisine at both his restaurant and in his sessions with students is a way for Sugimura to honor and celebrate his Japanese heritage.

He talks about this motivation as well as his experiences interacting with youngsters and the importance of such activities in the current pandemic period.

About the Author

Mike Buzalka

Mike Buzalka

Executive Features Editor, Food Management

Mike Buzalka is executive features editor for Food Management and contributing editor to Restaurant Hospitality, Supermarket News and Nation’s Restaurant News. On Food Management, Mike has lead responsibility for compiling the annual Top 50 Contract Management Companies as well as the K-12, College, Hospital and Senior Dining Power Players listings. He holds bachelor’s and master’s degrees in English Literature from John Carroll University. Before joining Food Management in 1998, he served as for eight years as assistant editor and then editor of Foodservice Distributor magazine. Mike’s personal interests range from local sports such as the Cleveland Indians and Browns to classic and modern literature, history and politics.

Mike Buzalka’s areas of expertise include operations, innovation and technology topics in onsite foodservice industry markets like K-12 Schools, Higher Education, Healthcare and Business & Industry.

Mike Buzalka’s experience:

Executive Features Editor, Food Management magazine (2010-present)

Contributing Editor, Restaurant Hospitality, Supermarket News and Nation’s Restaurant News (2016-present)

Associate Editor, Food Management magazine (1998-2010)

Editor, Foodservice Distributor magazine (1997-1998)

Assistant Editor, Foodservice Distributor magazine (1989-1997)

See more from Mike Buzalka

You May Also Like