Italian Roots Matthew Berardi Upper Crust Food Service Regional Manager As a kid growing up in a big Italian family where food was a priority, this New York native practically grew up in the kitchen. But it wasn’t until trying his hand at a few alternative careers Matthew Berardi landed his first job in the food industry. A locally owned deli where everything was prepared from scratch utilizin…Read More
For Joshua Topasna, regional manager for Upper Crust Food Service, food is life. “I love to eat, so making tasty, healthy food comes naturally to me,” he says. “I also love to make other people happy with delicious meals.” A self proclaimed jack of all trades, Topasna learned the ropes of the culinary world by working a variety of odd jobs both front and back of house. However, he says h…Read More
This week we’re sharing our famous ‘cake in a jar’ recipe, a decadent treat that has become synonymous with The Upper Crust and a highlight at our booths at the Greek conference circuit over the years. Layers of rich, creamy icing envelop moist cake for a delectable treat you’re sure to love. Here’s the method: Devils’ Food Cake ¼ Buttermilk ½ cup Butter 2 Egg White 2 Eggs 5 cups sem…Read More
Year after year, millions of young adults pack up their belongings, say goodbye to their mom and/or dad, and set off for the adventures that await them at college. It is an incredibly exciting (and a little bit nerve-wracking) time and the beginning of a new stage of life. Some college freshmen have already made up their minds that they would like to be a part of the Greek life, while many others …Read More
For Upper Crust Food Service regional director, Sean McCarthy, cooking is in his blood. “My dad was a chef and I just grew up in kitchens,” says McCarthy of his decision to pursue a career in the culinary field. A graduate of the Art Institute of Detroit, McCarthy went on to perfect his skills by working as a sous chef and later corporate trainer for area businesses. For McCarthy, who has been…Read More
The arrival of March has us craving warmer temps and lighter fare. While much of the country is still experiencing cooler weather- even snow in some regions- we’re channeling spring with our Bistro Salad Bar. Diced chicken, sliced apples, pears, golden raisins, candied pecans and bacon are topped upon fresh, crisp lettuce. Creamy, scratch-made maple vinaigrette provides just the perfect dressing…Read More
Chef Feature: Nick Aleo (We have a fabulous group of chefs and team members and we want you to get to know them better! We’ll be spotlighting our crew throughout the year on the blog and on social. Look for more ‘Faces of Upper Crust’ in the future) Nick Aleo, Chef at Rutgers University loves the community he has experienced as a part of Upper Crust Food Service. “The hours are amazing. I …Read More
Weekends bring a slower pace, a welcome change from the hustle and bustle of the busy week. Weekends are a time to decompress, catch up with friends and enjoy a leisurely meal. Weekends call for brunch. We continually hear from our chapters, brunch is one of the highlights of the week. Our chefs have an opportunity to showcase their culinary prowess with elaborate fruit displays, pastry spreads an…Read More
A passion for food and ingredients motivated Travis Stokes, Campus Chef at The University of Mississippi, to pursue a career in the culinary field. After graduating culinary school in Pittsburg, Pennsylvania in 2006, Stokes went on to hone his craft under the direction of a French chef at an area historic hotel. “I learned a lot of valuable lessons in large scale menu production and catering eve…Read More
The Upper Crust Food Service Burger Bar Widely touted as “America’s favorite food”, the hamburger remains a fixture in our cuisine, and with good reason. An easy to grab and quick meal, hamburgers have become even more appealing among the time-crunched college crowd. But despite its popularity, we don’t believe all hamburgers are created equal. Upper Crust Food Service chefs take great pri…Read More