Skip To Main Content

Messages from Marjo

head of school marjo talbott

Staying connected: Messages from Marjo keep all of our upper school students, faculty, parents, and alumni connected and informed about the latest happenings and trends on campus. 


food ready to serve in the cafeteria

Dear Maret Families,

In August of 2020, FLIK Dining took over managing Maret’s cafeteria. This was at the height of the COVID pandemic, a difficult time in which to provide quality food service. We appreciate FLIK’s commitment to that effort, as well as its assistance with the new cafeteria design and the development of systems for delivering a wider range of dining options.

The return over the past two years to a full-service program created challenges for FLIK, including turnover with its Chef Managers. Assistant Head for Finance & Operations Trey Holloway and I have persistently pressed FLIK for strong leadership on-site, and we feel very good about the recent hire of Head Chef Paul Brown, who started at Maret after Thanksgiving.

We have determined to put the cafeteria under new management with CulinArt. They will assume responsibility for all of our food services, officially starting on Wednesday, January 18. They and FLIK are in the process of making this transition as smooth as possible.  

CulinArt has a different leadership structure that we believe will improve the consistency of Maret’s food service operations. It will also allow us to retain key members of our current kitchen staff. This change should feel seamless to students, who will see familiar people in the cafeteria and be able to select from multiple food stations that serve various cold and hot lunch options.

CulinArt management has been charged with the important task of training all members of its team at Maret in protocols for providing excellent food and safe delivery of services. We have made our expectations very clear to CulinArt’s leadership with regard to food quality and allergen management. CulinArt uses industry-standard protocols for identifying and communicating allergens; its team knows that they must make certain that all protocols are followed.

In the next few days, Head Nurse Alison Goradia will be providing more details on this transition to families whose students have special dietary needs or allergies.

We thank FLIK for its leadership in helping with this change and its commitment to working in partnership with CulinArt during the transition. We also look forward to partnering with CulinArt and expect that lunches will continue to improve as its team gets to know our community.

Take care,

Marjo