When the Student Union Servery at Oklahoma State University Institute of Technology (OSUIT) in Okmulgee was renovated recently, the new equipment was chosen to improve the experience for both students and staff..
“The main purpose of updating the equipment in my mind was to provide the staff more time to spend on food prep and presentation instead of cleaning and repair and maintenance on equipment and facilities,” said James Byrd, director of Student Union and Auxiliary Services. “They have a lot of the newer equipment, and the way we have the facility laid out, there is a lot less time required for maintenance and cleaning, so they spend a lot more time on food prep and presentation, which has worked out really well for our students and customers.”
The Student Union was originally built in 1989. “The building itself has been kept up in great shape over the years, but over the last three years, we have been updating the dining area, tototally renovating it,” he said. “This last project was to renovate the serving area for our cafeteria. We went in, removed the ceiling, wallboard, flooring, laid a new drainage system — a complete renovation with all new equipment.” ...
When Chris Fogerty, executive chef at Manchester University in North Manchester, Ind., was 17, his mother ran a Girl Scout camp, and the chef quit.
Knowing that he was a good cook, she asked if he would come up and help in the kitchen for the summer. “So I did, and it was a good time and I had a lot of fun doing it,” he said.
Despite enjoying his time on the job, he was not prepared to make food service a career. “I was in and out of jobs like a typical teenager would be,” said Fogerty. “Then I started working in a retirement home. We had a lady who came in who had special dietary needs. The people who worked there had no idea whatsoever how to address it. They said, 'This is our menu, she can just eat from it.' That wasn't good enough for me.”
As the second cook, he started doing recipe research and began making her meals. “That caught her son's attention, who was a member of a country club in Kokomo, and he asked that I join the kitchen staff at the country club,” he said. “From there, I worked my way up and it has just been in my blood.”
After five years at that club, where he worked his way up to assistant manager, he took the same position at another club. After being inspired by the top-notch culinary team there, he returned to the kitchen. He returned to the first club as the sous chef, eventually becoming the interim executive chef.
From there, he ended up at Manchester with Chartwells, the campus foodservice provider, where he has been for more than nine years. He enjoys interacting with students. “We run specials monthly to introduce them to different cuisines,” said Fogerty. “We do a lot of international cooking.”...