Page 24 - och1016_Magazine

Seafood

have hardly used in the past and create some unique and fun stop them,” said Neener. “We trained them on it, so they don’t
entrées. It is really nice.” do it any more.”

When Dining is not using species like dogfish, monkfish Sustainable seafood is often available to students as lim-
and skate, it also uses items like sustainable tuna from Wild ited-time offers (LTOs). “When we do see a good buy that is
Planet. “We serve it on the salad bar,” said Reeves. “We also within our sustainable window, Chef Burke has really been
do melts with it. We do elevated toasts, which is trending right incredible to foresee what the needs are and what the trends
now. We also do lettuce wraps. We do regular sandwiches. are, and use those tilapia and sole and others on our entrée
We offer it so you can scoop and serve it and put it right on dishes in the retail restaurants,” he said. “It does take a good
your salad.” amount of strategy and planning to make sure we have the
right fish and are not just buying the common denominator
There is a learning curve with the tuna. “Chefs who have fish that everyone else buys. You really do have to plan it
been using tuna from a can would take that can and auto- out. Our LTOs are based on the availability of the fish. It is
matically squeeze the juices out, and I remember seeing our in our core. It is one of our core values to be able to do that.”
foodservice workers doing that and the chef would have to
The school is working the Menus of Change message
MAKING SANDWICHES? to its campus community. “We drilled down a little further
and made a Seeds of Change initiative,” said Neener. “That
WE HAVE YOUR is a campuswide marketing initiative. That is where we are
BUNS COVERED! talking about what our sustainable efforts are, what some of
the proteins we are using. On the line, when students come
We know up we have nameplates. The better we get at this, we will
Sandwiches! be able to say what farm it came from, what fishery it came
from, and things like that. We try to do it in the moment and
» Biscuit & bun slicing on the lines.”
» Sandwich and wrap cutting
» Bread denesting and buttering One popular way that Dining gets the Seeds of Change mes-
» Topping application/slice & apply sage across is through a cooking competition. “Each quarter,
» Condiment and wet salad depositing we have a competition with our chefs,” he said. “They were
» Conveyor wash/clean-in-place systems given a blank card basically of creativity, except they had to
follow a couple of guidelines. They had to do a produce-first
VISIT US AT: dish. They had to use healthy oils. They had to use 4 ounces
of protein, but 2 ounces of that protein needed to be plant-
CHICAGO, ILLINOIS based. They needed 4 ounces of vegetables and 4 ounces of
SEPT. 19-22, 2017 the whole intact grains. Each quarter, they were given that
Booth: N-1517 chance, and students got to vote on it.”

614-868-8414 • 888-534-7683 At the end of each quarter, the preliminary winners face
sales@grotecompany.com off in a three-day culinary competition. “We did it just like
www.grotecompany.com an ACF (American Culinary Federation) competition where
they were out in the middle of the restaurant, and everyone
To feed our growing world - Together was watching them, making them nervous,” said Neener. “It
was a really cool thing, and we are definitely going to be
promoting that. It promotes our healthy eating. People try
the food and they can’t believe there are only 2 ounces of
meat protein in the dish. It is really one of our healthiest
initiatives that we have.”

The most popular dishes, some of which contained sus-
tainable seafood, were added to the cycle menu.

—OCH

24 | OCTOBER 2016 ON-CAMPUS HOSPITALITY

GC 3.375h x 4.875v ProcessExpo OCH Making Sandwiches v2.indd 1 8/24/16 9:27 AM