Fruit Tart banner1.jpg
Carrot Stew banner.jpg
Pumpkin banner2.jpg
Fruit Tart banner1.jpg

About us


About us


Specializing in providing private schools with fresh, quality, healthy meals from sustainable and local resources. For over 25 years we've used our unique, hands-on approach to deliver food service programs to our network of over 16 schools.


We are committed to exceeding the objectives our clients have regarding their food service program and succeed because we provide the best:

Food: Flavorful, simple, nutritious; made from fresh and seasonal ingredients.

Customer Service: We have dedicated employees whom are passionate about food and providing an exceptional dining experience.

Client relationships: Our team interacts with our clients on a personal level and we immediately respond to their requests with our hands-on approach.

It's our aim to provide the best food service program in the NYC Metropolitan Area, rather than being the largest food service provider.

Carrot Stew banner.jpg



Every day fresh, healthy, quality meals made from scratch.

In our schools we prepare over 11,000 meals daily for students ranging from pre-school children to high school seniors. Meals are always created on-site, from scratch, using the finest products. Our commitment is to provide traceable, local, and sustainable meals with a focus on seasonality.

Daily our skilled chefs prepare fresh meals centered around: high quality hormone-free and antibiotic-free proteins from plant and fish sources, whole grains, legumes, healthy fats and an abundance of colorful seasonal vegetables and fruits. Creating a unique and individualized dining experience reflective of The Heschel School community.


We recognize the importance of the local food community.

Our Farm to School program is committed to providing our schools with ingredients that are locally sourced, sustainable and traceable. We procure seasonal fruits and vegetables, eggs, dairy products, legumes and cider from NY, NJ, CT & PA farms.

Local not only includes our network of farms, we also appreciate your schools' community; whether that means buying bread from a bakery around the corner or exploring neighborhood specialty foods.


Nutrition at The Heschel School

The Heschel School has partnered with Cater To You, as the foodservice provider creating daily kosher meals that focus on optimal nutritional impact for the community. Meals are centered on fresh fish, eggs, vegetable-based proteins, whole grains, legumes, dairy foods, healthy fats, and the freshest of fruits and vegetables.

Menus are developed monthly to reflect seasonal availability, holidays and the special needs of The Heschel School community. The culinary team is led by General Manager of Food Services, Taisha Nicoli and Chef Manager, Michael DiBartolomeo. Both are graduates of the Institute for Culinary Education, and prepare daily menus from scratch using local sources and vendors special to The Heschel School community.

Focus is given to the special dietary needs of the community. All foods are prepared under the supervision of Rabbi Jack Nahmad. The kitchen is a dairy kitchen.

The Heschel School has a peanut, tree-nut, seed and sesame awareness policy in place. Cater to You does not prepare or serve meals which it knows or has reason to believe contain peanuts, tree-nuts, seeds, or sesame.

Training is provided to the Cater to You staff, to ensure an allergy aware environment is provided in both the kitchen and dining room.


Lower and Middle School

Lower and Middle School daily lunch selections:
- Freshly prepared soup
- Featured daily entree
- Side dish of whole grain, legume or starch
- Vegetable side dish
- Assorted fresh fruit options
- 1% Ronnybrook milk. water, and agua fresca
- Whole wheat and regular pasta are available daily
- Friday, pizza is served to the middle school from Pizza Roma
- A dessert item is featured once a week

Lower and Middle School daily lunch alternatives:
- A daily salad green
- Assortment of salad toppings – with daily varieties
- Legumes, garbanzo, kidney, and black beans
- Sliced hard boiled eggs
- Tuna and egg salads prepared daily
- Stonyfield Organic Yogurt
- Cream Cheese
- Muenster, Cheddar, Swiss and American sliced cheese
- Two types of salad dressing, prepared in-house
- Sliced whole wheat bread
- Gluten-free bread is available upon request
- Sunbutter
- Jelly
- Butter, or margarine – available upon request
- Sliced fruit
- Tofu is served three times per week – served plain seasoned, roasted, or sauteed

High School

High School daily lunch selections:
- Freshly prepared soup
- Two featured entree choices
- Side dish of whole grain, legume, or starch
- Vegetable side dish
- Assorted fresh fruit options
- A dessert item is featured once a week
- 1% Ronnybrook milk. water, and agua fresca

High School daily lunch alternatives:
Fresh Salad bar containing:
- 4 to 6 composed salads
- Spinach, mixed greens and romaine greens
- Assortment of 8-12 salad toppings
- Flaked Tuna
- Sliced hard boiled eggs
- Tuna Salad & Egg Salad
- Homemade Salad Dressings
- Olive oil and rotating vinegar varieties
- Tofu – varies plain, seasoned, roasted or sauteed
- Alternating Homemade Hummus/ Baba Ghanoush

Sandwich Bar Program:
- Bread choices; whole wheat, sour dough, ciabatta bread, and gluten-free
- Muenster, Cheddar, Swiss, and American slices
- Butter
- In-house prepared cream cheese spreads
- Sunbutter, available upon request
- Daily Grilled Vegetables
- Sliced Tomato
- Sliced Lettuce
- Homemade sandwich spreads – varies daily from chipotle spread, no-nut pesto spread, cilantro dressing


Our Allergen Policy


Cater to You does not prepare or serve meals which it knows or has reason to believe contain peanuts, tree-nuts, seeds and sesame. Notwithstanding the efforts of Cater to You, to maintain an environment free of peanuts, tree-nuts, seeds and sesame, it may inadvertently use food items from outside vendors which, despite its requirements, have been produced in a facility area which processes those allergens. There is also a possibility that manufacturers of the commercial foods we use could change the formulation at any time, without notice.




Encouraging healthy food choices for a life time.

We don't stop with simply providing delicious nutritionally balanced meals. Our goal is to bring basic nutrition education into the dining room setting, creating a greater awareness for a life time of healthy food choices.

"What's On Your Plate?" is a curriculum based hands-on workshop taught by our Registered Dietitian. It takes children on a tour through the food groups, portion sizing and the role these items play in overall health in a fun and visual way.

Additional food education opportunities include classroom visits from our local farmers, food days highlighting specific food groups and interactive nutrition education. Also, we find unique opportunities to connect the food source to the school lunchroom by facilitating seasonal farmer's markets at our schools.


Education at The Heschel School

Our kitchen team is excited to share their enthusiasm for healthy food through a learning program which will give young eaters the push to experiment with new food tastes and flavors. “Try It Tuesday” is a program that brings our chef into the dining room to show his or her skills with a new and exciting food item. A recipe from one of the 30 chefs and sous chefs in our Cater To You group will be featured for taste testing at a Chef Table during dining service. The children will be encouraged to take a “culinary adventure” and try a sample. These great tasting foods and recipes will encourage the students to branch out and try new foods, helping to build a foundation which will encourage great eating and a lifetime of good health.


We would like to play a role in building a foundation for the children to help them understand the role a variety of nutritious food plays in their well-being and continued good health. Ultimately, in a daily basis the children will make their own food choices, but exposure to good and healthy choices both at home and in the school setting will open their selection to experimentation with new and unique foods.

Pumpkin banner2.jpg

Recipe Corner

Recipe Corner

Curried Butternut Squash and Pear Soup

Serving Size: 6 • Preparation Time: 30 minutes • Cook Time: 30 minutes.


3 teaspoons olive oil

1 cup finely chopped onion

1 ½ teaspoons curry powder

1 medium butternut squash- peeled and cut into 1 inch pieces

2 ripe Bartlett pears-peeled and cored, cut into 1 inch pieces

4 cups vegetable broth


1.       Heat oil on medium flame in a 4 quart soup pot or Dutch oven.

2.       Sauté onion until soft, 6-8 minutes

3.       Add curry powder and stir, sautéing for 1 minute.

4.       Add butternut squash and pear pieces.

5.       Sauté for 5 minutes.

6.       Pour in the broth, bring to a boil.

7.       Reduce heat to low and simmer until pear and squash are tender.

8.       Carefully transfer the soup to food processor or blender, in two batches if necessary, Puree until smooth.

9.       Return to pot, heat, season to taste.

 Nutritional Info:

1 cup serving. 190 calories, 7 gms fat, 3 gms saturated fat, 18mg. cholesterol, 350 mg sodium, 35 gms carbohydrates, 8 gms protein


Sweet Potato Black Bean Enchilada

Serving Size: 4 • Preparation Time: 30 minutes • Total Time: 45 minutes


1 28 oz can whole tomatoes

2 tsp chili powder

1 tsp ground cumin

1 large onion, chopped

3 tbs. canola oil

3 cloves of garlic, chopped

1 15.5 ounce can of black beans, rinsed

1 large sweet potato, peeled and grated

1 jalapeno pepper, chopped

2 tsp. oregano

2 cups grated cheddar – low fat

10 small tortillas- 6 inch preferred

2 scallions, thinly sliced, separate greens from white portion

2 cups of corn- fresh or frozen


1.      Heat oven to 450º.

2.     In a blender, puree the tomatoes, chili powder, half of the onion, 1 tablespoon of oil with salt and pepper to taste.

2.     Sauté the remaining onion until softened. Add the ½ the garlic, and jalapeno cook for 2 minutes stirring to avoid burning. Add the black beans, sweet potato and pinch of salt and pepper. Stir frequently- sweet potatoes should be tender- 6-7 minutes. Transfer to a large bowl and let cool. After cooled stir in half of the cheddar.

3.      In a 9-by-13 inch baking dish spread ½ of the tomato sauce mixture, set aside. Roll 1/3 cup of the bean mixture into the tortilla- place in baking dish; proceed with remaining tortillas carefully placed in the baking dish. Top with cheddar. Bake until the cheddar is browned and bubbling.

4.      Heat the remaining oil. Add remaining garlic and the scallion whites, cooking until fragrant. Add corn and salt and pepper. Cook, tossing frequently, until tender

5.      Sprinkle the enchiladas with the scallion greens, serve with corn.

Nutritional Info:

500 calories, 21 gms fat, 7 gms saturated fat, 25 mg cholesterol, 980 mg sodium, 64 gms carbohydrates, 18 gms protein







Our Philosophy

We believe in providing consistent, quality food services focused on the customer. We know from our 25 years of experience that service and quality are critical for success in the hospitality industry. It’s what our customers demand in every facility we operate. And it’s exactly what we deliver.  

For us, quality begins with a commitment to provide school meals that are local, sustainable, traceable, as seasonal as possible, natural and free of antibiotics and hormones. We’re also committed to using local resources—not just from farms, but also from our schools’ communities - whether that means buying fresh bread from a favorite, bakery around the corner or exploring new partnerships.

We’re also committed to education. Through our “What’s on Your Plate?” program, we help students understand the nutritional, seasonal, economical and environmental impact of the foods they choose to eat. The more we all know, the better it is for our children, our communities and our planet.


Our Promise

We care about the food we serve. That means: 

Providing students with fresh, flavorful real foods, by centering our meals around whole grains and legumes. Incorporating healthy fats. Using milk, meat, fish and eggs raised in humane conditions and fed natural diets. Passing up processed foods and refined, pesticide-laden vegetables and fruits.

A meal that is full of freshness, flavor, texture and beautiful, healthful color.

Opting for service which focuses on low-impact, environmentally responsible principles with concerns for the health of the environment.

Supporting the local community and economy through our food purchases using local farmers, growers and bakers, creating a traceable, healthful link to the foods we serve. 

Using sustainable foods: It is our responsibility to make food decisions based on seasonality, freshness and purchasing locally grown foods. Our team is continually updating our list of local growers and the foods they supply for us. Visits are made regularly to view and discuss products with the partnerships currently in place. We will continue to support farmers in our community through our business and partnerships.




Our skilled professionals are the success of our program.

Being part of the school community is essential to our food service team in providing the best dining experience and customer service. Through understanding the taste of our diners, we enhance their daily food options and provide a comforting setting.

Building the best team for your community starts with our selective recruitment process to find the most talented professionals. Our staff is continually trained and educated with an emphasis on food, nutrition, allergen awareness, safety and sanitation.

All Managers, Chefs, and Sous Chefs are ServSafe certified by the American National Standards Institute and have successfully completed annual allergy awareness training through AllerTrain. 

Taisha Nicoli, General Manager of Food Services

taisha nicole_MG_0050.png

Taisha is our General Manager of Food Services at the Heschel School and she is very excited to be here. Taisha got her inspiration for cooking from being part of Sunday dinners with her family of 30! She loved cooking with the family and eventually started hosting dinner parties of her own for friends. In 2005, she earned her culinary degree from the Institute of Culinary Education.

Taisha loves all kinds of food and the challenge of learning something new. If she had to pick a favorite, it would be Lebanese food. When Taisha is not at Heschel, she is often trying out a new recipe. Her passion is travelling, and she continues her quest to make it to almost every country in the world.

Michael DiBartolomeo, Chef Manager

1324 Michael Dibartolemeo C.png

Chef Michael is the Chef Manager for the Heschel School. He began working for Cater to You in 2012 as the Sous Chef for The Nightingale Bamford School.

Michael's passion for cooking developed during his childhood when his meals included fresh produce from the family garden, and making fresh pasta dishes every Sunday with his mother. He started working as a waiter when he was 14 years old, but would often be found in the kitchen peeling potatoes instead of waiting tables. Like Taisha, he also attended the Institute of Culinary Education.  His favorite food is ravioli, and he knows how to make over 100 different kinds. Since working for Cater to You, he has been engaged in in not only creating a great dining experience, but supporting local agriculture, and having a brand new kitchen at the Heschel School makes the job a lot more fun! Outside of CTY, you can find him catering events in the Hamptons or watching the Food Network.