Culinary Creativity on Campus


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Highlights of the FEBRUARY 2014 Issue


PASTA: RISD Offers International Flavors
with Ramen


There is a popular belief that a mainstay of any college student’s diet is ramen noodles. The main reason for this is that the noodles are very inexpensive — the term “dirt cheap” comes to mind.

At the Rhode Island School of Design (RISD) in Providence, Dining + Catering has taken that inexpensive ingredient and made it into an extremely popular offering with international flavors.

The idea to offer ramen came about after Tim McFate, chef manager of the Portfolio Café on campus, saw a similar concept in his travels. “What I often do during the summers is travel and see friends and relatives … I had gone down to New York City to a restaurant called Momofuku, intentionally to see this noodle bar that they had that was really popular. It inspired me to come back and create our own version of a cross-cultural Japanese/Korean noodle bar.”

The noodle bar was launched in the fall of 2012 as a one-night-a-week offering. “We did it on Mondays, and it really took off,” he said. “We had them lined up. Anything we had it paired up against it paled. It was just that popular. RISD has a significant Korean, Chinese and Japanese student population percentage. I would say it is about 20 percent of the population.” ...




BREAKFAST: Breakfast with a Local Spin at Denison


Breakfast With A Local Spin At DenisonAs at many other schools, breakfast at Denison University in Granville, Ohio, is a very important meal. The use of locally procured items is a mainstay of the meal.

“Breakfast is very important,” said Jennifer McGann, general manager of Denison Dining, which is operated by Bon Appetit Management Company. “Our breakfast participation for a campus is pretty high. They all realize the value of a breakfast as brain fuel.”

More than 36 percent of students on the meal plan take part in breakfast at either of the two dining halls or the retail location on campus. Starting this fall, breakfast items were also available during non-traditional hours. “It is popular,” she said. “They definitely like it. It gives them more options. It is a large counter area that is set up for breakfast with the self-serve waffle bar. There is a yogurt parfait bar there. There is peanut butter, jelly, bagels.”...



DAIRY: Maryland's Got Dairy


Maryland Dairy Ice CreamThe University of Maryland in College Park has had a Dairy on campus for more than 80 years. It will soon have a new location.

“We have had a dairy on campus since 1923,” said Jeffrey Russo, executive pastry chef, University of Maryland Dining Services. “In that early stage, they were making milk, cream, sour cream and some other dairy products. Ice cream was part of the curriculum, and at one point it started becoming really popular, and they had it all the time.”

Although the school no longer has a dairy farm on campus, the ice cream has remained a very popular treat. It is now made by an off-campus dairy farm to the school’s specifications. “It starts with a neutral base, and then we take that and we add different profiles to it as we go,” he said.”

The Dairy has 28 flavors available on a daily basis. “I try to keep 25 in rotation during the season,” said Russo. “We have the staples that most people eat, then we have some different sort of infusions. Some would be considered more of the trends you would see at a market or one of the higher-end ice cream shops.”...






Lauren LundquistWhen Lauren Lundquist, Faculty and Staff Club chef at San Diego State University (SDSU) in California, made the move to the city a few years ago, it was not for a culinary career — far from it.

“I went to the University of Washington and am from Seattle,” she said. “I got a bachelor’s degree in education there, and then I came down here to go to the University of San Diego (USD) to get my master’s in education. I enjoyed all of the restaurants and everything that San Diego had to offer, and I just had a change of heart.”

Lundquist never attended USD and instead enrolled at The Art Institute of California - San Diego for a culinary career. “I have been cooking ever since I was in my teens,” she said. “I took it in high school, and I did everything I could to get involved with it. I took a lot of cooking classes, and I did a couple tours of the schools up in Seattle. I knew a lot of people in the industry growing up, so it was always interesting to me; I just didn’t know if it was something I could handle on a day-to-day basis. It has been working out since then.” ...



THE BACK PAGE: Learning and Re-Learning Food

Bethany Landon, Iowa State University (ISU) in Ames.


Bethany LandonAt 18 years old, society tells us we should know what we want to do for the rest of our lives. That is a big thing at such a young age! Before college, I was a waitress at the local restaurant, and decided the world of food sounded good to me. Little did I know that my passion for the industry would take me on very different paths.

I graduated from Iowa State University (ISU) in 2005 with a bachelor’s degree in Hotel Restaurant Institution Management ready to take on the world. I was lucky enough to be offered a position with ISU in the Catering department. While with ISU Catering, I was also taking night courses for a master’s degree. In 2009, I graduated with an MBA, left catering and became the manager of a residential dining center, Seasons Marketplace.

In my eight years as a professional, my passion for food and customer service has not wavered. But my health has. Three years ago, I had a tonsillectomy. After the surgery, I noticed I started reacting to food. I chalked it up to repopulating my gut after surgery. After a couple of months and quite a few reactions, I knew something was wrong. Several doctor visits revealed that my initial problem foods were casein (a milk protein) and gluten. And so began my journey on how to relearn a couple of mankind’s most basic functions — eating and drinking.

Foods that I used to be fine with gave me unpleasant and unexpected reactions. Think of how you eat now and cut 50 percent of it out. Gluten and dairy are in so many things! ... For my health, I decided it was time to make a change. In 2011, I enrolled in part-time classes at ISU as an undergraduate in dietetics.

Taking classes while working full time has given me the knowledge to help support others like me. Many people don’t think about how ill someone else could get from “everyday” food. Having gluten-free options available daily, providing non-dairy milk and yogurt, adding a customizable smoothie bar and educating staff to be sensitive to customers’ requests are a few of the things I have been able to implement at Seasons. ...




    • Making the Right Choice
    • Babson College Welcomes New Senior Executive Chef –
      William “Bill” Bailey
    • Cabrini College Earns Fair Trade Status
    • Syracuse Offers Gingerbread Stress Reliever
    • Richard Kilb – New Executive Chef at NKU Dining
    • Schools Display Feats of Molecular Gastronomy
    • U-M Receives MSC Certification
    Do You Offer Delivery On Campus? How Successful Has It Been?
    Answers from: Mark Brown, Manager, Vanderbilt Card Services, Vanderbilt University, and Gina M. Guiducci, Administrative Dietitian, Brown University, Providence, R.I.