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Around the Campus

Moser Named Grinnell College Director of Dining Services

ollowing a 22-year career as the as- chooses to source its food. gathering stage” of the job.
Fsistant director of Dining Services at Recent efforts by members Before implementing new
Grinnell College, Iowa, Jeanette Moser of the college community policies and programs, she
will fill the position of Director of Din- have culminated in the Col- PHOTO: MAI PHUONG VU is committed to weighing
ing services. She takes over from Dick lege Garden initiative, which, the dining desires of stu-
Williams, former head of dining, who spearheaded by Anthropol- dents and employees of
retired this spring. ogy Professor Jon Andelson, the college.
In her new position, Moser will as- provides the dining hall with “We hired a consultant
sume responsibility for implementing fresh vegetables during the to come in and review din-
longer-term initiatives in the depart- summer and fall seasons. ing services, and they’ve
ment. She says that her responsibilities In her new position, done their review. And
will include developing “a vision for Moser will also work to there’s been a dining ser-
dining services,” and articulating “the address “the needs of the Moser vices survey that went out,
mission and values, so that we have a overall population, or specific and I’m making observations
direction.” She intends to answer the groups, [people with] medical diets, [about] how we operate. … With that
questions, “What’s our space? How can vegan, religious diets.” information, this summer we want to
we utilize our space better?” Just a month into her tenure as direc- look at our mission and our vision and
Among others, Moser will work to tor of dining services, Moser says that she the future incorporating this informa-
address the ways in which the college is currently working on the “information- tion,” Moser said.

Virginia Chef Mark Bedzik Wins Produce Award

fresh flavor profiles, the pro- working with accomplished, creative,
ark Bedzik, chef, duce is used in menus of the local chefs in every foodservice sec-
Mgreenhouse manager institute’s main dining room tor,” says Pro*Act CEO/President Max
and member of the culinary and the campus lounge. Yeater. “Each chef’s determination to
arts faculty at the Culinary The Culinary Institute of develop fresh menu offerings that keep
Institute of Virginia, has Virginia is also known as the their patrons coming back inspires and
been named the winner of College of Culinary Arts of challenges us to keep meeting and ex-
the 2018 United Fresh Pro- ECPI University, originally ceeding their expectations.”
duce Excellence in Foodser- named East Coast Polytech-
vice Award in the Colleges & nic Institute, headquartered
Universities category. Bedzik in Virginia Beach. 2018 SHOWS
joins winners in seven other Now in its eleventh year,
categories honored as among Bedzik the Produce Excellence in MAY 19 - 22
the country’s most innova- Foodservice awards program, ad- NRA 99TH RESTAURANT AND
tive chefs and foodservice professionals, ministered by United Fresh and sponsored HOTEL/MOTEL SHOW
representing an array of culinary styles by fresh food distributor Pro*Act LLC, McCormick Place
and backgrounds. All eight will receive honors chefs and their companies for Chicago, Ill.
their awards as guests at the United Fresh innovative and influential use of fresh 312.853.2525
2018 convention and expo in Chicago, produce in the culinary arts. www.restaurant.org
June 25-27. “These eight winners are using fresh National Restaurant Association
A graduate of Johnson & Wales Uni- fruits and vegetables on their menus in
versity, Bedzik has spent more than 25 very innovative ways. We are proud to MAY 22 - 24
years in food service, the last four at the honor them for the important role that SWEETS & SNACKS EXPO
CIV. Since 2016, he has supervised the they play in introducing their customers McCormick Place West
Chef’s Garden there, an 1,800-square- to fruit and vegetable trends and new Chicago, Ill.
foot year-round greenhouse — about products and applaud their commit- 202.534.1440
half hydroponic, half soil — to herbs, ment to advancing fresh consumption,” www.candyusa.com/www.allcandyexpo.com
vegetables and edible flowers. Bedzik said United Fresh President and Chief National Confectioners Association
reportedly credits living in Japan earlier Executive Officer (CEO) Tom Stenzel.
in his life as one influence piquing his “We also recognize Pro*Act’s continued JUNE 3 - 5
interest in gardens and fresh produce. generosity and support in honoring these
The greenhouse garden, according to winners and their positive impact on our NACAS WEST REGIONAL CONFERENCE
Best Western Plus
the school, brings the spirit of the farm- nation’s dining habits, and we look forward Coeur d’Alene, Idaho
to-table movement to the forefront of to celebrating with them at United Fresh 434-245-8425
culinary education. In addition to show- 2018 in Chicago.” www.nacas.org
casing the garden’s bounty in the CIV “Our coast-to-coast network of fresh National Association of College Auxiliary Services
curriculum, acquainting students with food distributors has the privilege of

8 | MARCH/APRIL 2018 ON-CAMPUS HOSPITALITY