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Andre James is a man of many chef hats. He joined Maschio’s Food Services in 2018 and serves as Corporate Chef and Food Service Director to the Plainfield School District. He is the direct liaison in customer relations to the administration and students. He oversees the entire school district’s food production, which includes menu development and ensuring that safety and sanitation goals are met to Maschio’s standards.

Andre has over 25 years of culinary experience. He started as Chef of Kentucky Hickory Villa, famous for their smoked meats, and then started his food service career, joining Sodexo School Service, where he served as a Chef Manager and Operations Manager in various New Jersey school districts. In addition to managing several operations, he has developed many recipes over his career and planned a variety of menus.

" Young professionals coming in the industry have to develop strong interpersonal and leadership skills. They must embrace creativity and gain relevant experience in food service, pursue formal education and certifications in nutrition, culinary arts, and food management while remaining flexible to keep abreast of new trends in the industry "

He served in the United States Army and graduated from The Art Institute of New York City with an Associates Degree in Culinary Arts. He lives in Somerset, NJ, with his husband, Marlon and, their German Shepherd, Apollo, and their cat, Madison. His hobbies include hiking and, of course, cooking. He enjoys cooking Italian and Spanish cuisine on the weekends, especially one of his signature dishes, Paella.

Could you provide an overview of your role and responsibilities within the company?

I ensure that students have access to nutritious meals throughout their educational experiences at Plainfield Public Schools. I’m responsible for menu planning, financial management, and budgeting of our program. I ensure that all food safety and standards are met, spend time on staff development, and remain active in community engagement.

What are some of the key challenges you face?

I work with K-12 students, so I have to meet the strict nutritional USDA child nutrition guidelines. I cater to the diverse dietary needs of students, with an increasing number having dietary restrictions or food allergies. Budget constraints and minimizing food waste are a challenge, too. The goal is to always create healthy and nutritious meals and promote healthy eating habits in students.

What would you say are some of the futuristic trends that will have an impact in the next 18-24 months? 

There are a few that come to mind. Healthier for all. Providing more plant-based proteins, as its popularity is on the rise. Integrating more foods high in probiotics into meals to promote overall health. Sustainable packaging to help reduce our carbon footprint.

What advice would you give to young professionals who are interested in pursuing a similar career, and what qualities do you think are essential for success in this field?

Gain relevant experience in food service, pursue formal education and certifications in nutrition, culinary arts, and/or food management. You have to develop strong interpersonal and leadership skills. Embrace creativity and be flexible. Like all careers, immerse yourself in the industry and keep abreast of new trends.