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Around the Campus

Stevenson Introduces New Chef with Demo

This semester, Stevenson University his culinary support team wore tie-dye Given the great turnout (with stu-
welcomed more than just the class shirts; and the demonstration tables, lined dents and staff alike coming back for
of 2020: its dining services provider, with exotic fruits and decorative flow- seconds or to try items they hadn’t fit
Sodexo, also welcomed two new exec- ers, held a variety of Hispanic snacks on their plate during their first stop), the
utive chefs to its culinary team at the and beverages. culinary team is excited to plan another
university. Chef’s Demo for Chef Jones in the com-
“The event was a huge success,” said ing weeks.
Executive Chef III R.C. Purdie (Chef Yacobi. “Students and staff flocked to the
Reggie, for short) and Executive Chef demonstration tables to try new things,
II Kevin Jones arrived ready to engage and even take selfies with Chef Reggie!
and excite students and their palates; all Originally planned for one hour during
they needed was an introductory plat- lunch hours, the event was so success-
form. Purdie worked with the market- ful that we continued to offer Chef ’s
ing coordinator, Meriel Yacobi, to plan special tasting menu for two full hours
a series of fun, food-focused events to during lunch.”
showcase the chefs’ talents,
as well give the students a Plodzik New Director at Dartmouth
chance to meet and interact
with them. Dartmouth College in Hanover, N.H., has named
Jon Plodzik as its new food service director for
The first event was a Dartmouth Dining Services (DDS).
Chef ’s Demo featuring
Purdie and Pastry Chef Erin Plodzik now leads Dartmouth’s self-operating
Cooper. Aware that one of
the challenges faced by the food business, which offers all-you-care-to-eat and
culinary team was the stu-
dents’ desire for new and a la carte options to Dartmouth’s students, faculty,
exciting items, he wanted
to offer students and staff staff and visitors. In addition to a number of dining
a tasting menu full of ex-
citing flavors and pops of halls, DDS encompasses a number of convenience
color: he wanted to capture
their full attention through stores, athletic concessions, seasonal catering, the
every sense.
library café and a campus food truck expected for
With the support of
several members of the culinary team, fall term 2016.
Purdie prepared a flavor-packed menu
featuring Ensalada de Calle (Mexican Prior to joining Darmouth, he worked at the Uni- Plodzik
City Street Salad) with the option to versity of New Hampshire in Durham, since 1998,
add either chicken or shrimp skewers;
Ice Cream Nachos (with spicy Aztec most recently as the director of Dining Services. He
Chocolate ice cream, Mango Chili Lime
sorbet, and Roasted Coconut and Kefir and his team developed one of the finest college dining programs in the country.
Lime ice cream), as well as mini tres
leches cakes by Cooper, and ganache- Dartmouth plans to draw upon Plodzik’s expertise and leadership as Dart-
dipped coconut macaroons from baker
Walter Schmidt. mouth Dining programs are expected to grow during the implementation and

Purdie also prepared a homemade expansion of President Phil Hanlon’s House Community program.
juice consisting of cantaloupe, pineapple
and mint. Plodzik replaces David Newlove, who was promoted to associate vice

The marketing team promoted the president of Business and Hospitality within Dartmouth’s Campus Services
event by placing advertisements on its
social media pages, in residence halls division. During the transition, Ron Moore, director of Culinary Services,
and digital menu boards leading up to
the demo. assumed additional responsibilities.

The day of the event, students and
staff were invited to come and meet Pur-
die and try his special tasting menu as
they entered the Rockland Marketplace,
the campus dining hall. It was hard to
walk past: he was wearing checkered
pants and a pink chef ’s jacket, while

8 | OCTOBER 2016 ON-CAMPUS HOSPITALITY