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Special Dietary Needs

to the students because it is combi-ovens and a heated
much more personalized and holding cabinet from Alto-
it is made to order.” Shaam. We purchased a
He continued, “It is six-burner range with oven
more of a pick-up counter, from Garland. It is a fully
or a retail concept. I think functional small kitchen.”
it is very attractive, but it is Sodexo, the school’s
not the hot line or the cold foodservice provider, works
line. None of that is on the with the rabbi and the local
counter. It is a solid surface Vaad, a Jewish organization,
counter, when you walk up to make sure that the food
— your interaction is with meets kosher standards.
the person at the window The Vaad sees, approves
when you order — and as and drives the menus.
you are standing there, you In addition to the food
actually see the person who offerings, the station has
is doing the prep in that an area for students to post
space. It is a very different notes and announcements
experience than what we had before. It is not like you are to one another. “One design element we did incorporate into
walking up to a serving line and then you are picking what the Kosher Kitchen was an opportunity right at the location
you want; you are looking at the menu, asking for it and then for kosher students to communicate with each other or com-
they are making it for you.” municate events in one location,” said Michelle Bowen, senior
New equipment is also part of the station. “We had to in- director of marketing and communications. “There is a tack
crease the amount of refrigeration,” said Pearse. “We put in a board that is nicely designed into the space. Students utilize
really nice prep area that was almost like you would have for that to post events going on. It is a nice feature to add.”
cold prep, and a counter that is adjacent to that. We purchased

A Natural Progression

To Gluten-Free

ver a period of about two years, Risley Dining
Room on the campus of Cornell University
O in Ithaca, N.Y., became gluten-free — and
most of the guests didn’t know.
The intention wasn’t to have the facility become
entirely gluten-free when the first station made the
change.
“We just turned over a stir-fry station,” said
Michele Lefebvre, RD, CDN, director of nutrition
management with Cornell Dining. “That was because
people were asking for gluten-free soy sauce. The
chef at the time thought to make things easier and
only use gluten-free soy sauce, and he removed the
lo mein noodles and only used rice noodles. There
were no complaints. No one had to ask any more.
That was a simple fix that we made without a lot
of hoopla. We didn’t highlight it as a gluten-free
station; it just happened to be.”
From there, over the next year, more hot menu

18 | APRIL 2017 ON-CAMPUS HOSPITALITY