Joins NYU Dining
When New York University was searching for a new chef to be a part of a renovation of Hayden Hall and its new focus on sustainability.
Jeramie Garlick's qualifications stood out. It isn't often that a Certified Master Chef — one of 42 in the world — applies for a job to oversee dining services at a university.
“I just knew early on this was a person who could really do great things for us,” said George Hellen, resident district manager with Aramark, the campus foodservice provider.
How did NYU land Garlick, one-time personal chef of former President Ronald Reagan?
“We had a slight advantage in that he was interested in moving back to New York,” said Hellen.
Garlick's input has already created differences in not only the food served, but also the choices students are making. “He's able to incorporate into our menu many different types of cuisine, all based on healthy products,' said Hellen.
Guest Chefs Visit
In September, the University of Massachusetts Amherst (UMass Amherst) invited three famed chefs to prepare meals for students as part of Dining Services' third Guest Chef Series.
During Labor Day weekend, Mai Pham, chef/owner of Lemon Grass restaurant in Sacramento, Calif., showcased several of her signature Vietnamese dishes, from pho noodle to grilled lemongrass pork. Students and parents enjoyed the authenticity and flavor of the Southeast Asian cuisine, which is known for its healthiness.
On Sept. 19 former White House Executive Chef Walter Scheib prepared a three-course dinner, featuring several favorites of the families of President Bill Clinton and President George W. Bush, for students on the meal plan at Berkshire Dining Commons.
“This was probably the most popular guest chef event we have had since the Guest Chef Series started two years ago,” said Ken Toong, director of dining and retail food services.
On Sept. 27, Mexican Chef Iliana de la Vega, chef and owner of El Naranjo in Oaxaca, visited UMass Amherst for the second straight year as she presented her Oaxaca cuisine to students and staff at Hampshire Dining Commons.
“I think an event such as this will enhance the image of UMass dining and enrich the campus life,” Toong said.
New Dining Services Provider
In August, Gwynedd-Mercy College of Gwynedd Valley, Pa., selected Parkhurst Dining Services of Pittsburgh, Pa., to be its dining and catering services provider.
Gwynedd-Mercy selected Parkhurst because of its commitment to using high-quality ingredients in its preparation of meals. “Our students liked the 'fresh, made-from-scratch' concept,” said Cheryl Lynn Horsey, vice president for student services, Gwynedd-Mercy College.
Virginia Tech's D2 Wins
Whole Grains Challenge
This summer, the Whole Grains Council and Oldways Preservation Trust — a food issues advocacy group — challenged restaurants and foodservice operations across the U.S. to offer more whole-grain options. Virginia Tech's Dining Services did just that as its D2 all-you-can-eat restaurant swept the competition by winning the college/university category, as well as the grand prize, beating out entries from nine other categories.
The “Whole Grain Boot Camp,” featuring Colonel Grain, a whimsical cartoon character, could be seen throughout D2 in June and July promoting the new items.
The whole-wheat white pizza, sunshine granola and buckwheat pancakes were among the favorites, and will be found on a regular basis in D2.
“Dining Services has made a commitment to serve cutting-edge and nutritious menu offerings, and along with that, we also want to provide a wide selection of items that benefit students' well being,” said Associate Director of Dining Services Ted Faulkner.
“We looked at this competition as a healthy opportunity for our student customers,” said Administrative Dietitian Jenny Lindsey.
Hope College Holds
From left: Julia Zwolinski, food and beverage manager, Author Bich Minh Nguyen,
Executive Chef Helmut Klett and Sandy Harmon, general manager.
Hope College in Holland, Mich., recently held a unique dinner for the school's English department honoring Bich Minh Nguyen, author of the book, “Stealing Buddha's Dinner.”
“They asked us to read the book and come up with a menu,” said Julia Zwolinski, food and beverage manager, Haworth Inn and Conference Center on campus.
The book deals with Nguyen's experiences in the Grand Rapids, Mich. area as a Vietnamese child with a Latina stepmother in a very American world.
The staff was tasked with creating dishes inspired by the book. All recipes were created by Executive Chef Helmut Klett.
The salad featured spinach greens, peaches, nectarines, grapes and caramelized walnuts, finished with a tangerine vinaigrette. “All of those fruits are what her grandmother would put on Buddha's altar,” said Zwolinski. “That is what she did in memory of her ancestors.”
University of Rochester
Gets New York Pride
The quest to find grown and processed quality food as close to campus as possible has earned the University of Rochester the distinction of being the first college in New York State to join the Pride of New York Program.
For four years, Dining Services has networked and negotiated to find food that pleases students' stomachs, along with its sense of responsibility to promote local farmers and producers, and contribute to a more sustainable world. Bagels, quiche, herbs, lettuce, tomatoes, cheese, crackers, cider and apples have local roots and are served throughout the River Campus.
“We had to break down the old distribution models to effectively buy local,” said Cam Schauf, director of campus dining services and auxiliary operations. Approximately 11 percent of total purchases now comes from local sources, up from almost 1 percent three years ago. Last year, for example, more than $500,000 was spent on those items, he added.
Fall Harvest Dinner
Culinary delights came to the North Campus of Cornell University on Wednesday, Sept. 26 as Cornell Dining hosted its 2nd annual Fall Harvest Dinner.
The dinner took place at Cornell's Robert Purcell Marketplace Eatery — an all-you-care-to-eat dining facility on the Ithaca, N.Y., campus — with a cuisine that featured products from local, regional and New York State farmers and merchants.
“The interest level in this dinner from the local community of growers is very satisfying,” said LeNorman Strong, assistant vice president for student and academic services. “This demonstrates to me that the university's commitment to sustainability brings value to the partnerships we have established with the local growers' community and contributes to the institution's overall mission.”
LIU Opens Cyber Café
Surrounded by a flowering landscape in the heart of Long Island University's (LIU) 11-acre Brooklyn Campus, a newly created cyber café is getting rave reviews from its most important clientele — hungry students. The new eatery opened on Sept. 6, in time to welcome 11,000 students to the fall semester.
The cyber café features a Quiznos franchise that now serves more than 600 customers each day, under the supervision of Aramark Foodservice Director Evan LaSpina.