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Seafood

Wmous for its seafood, Seafood bacore tuna and sardines in the

hen your school is
school’s retail outlets. “We pair
located in an area fa-
can enjoy a different way of eat-
your seafood game better be on them with Melba toast so they
point. Fortunately for students A Success at Hopkins ing, because this tuna you can
at Johns Hopkins University in just eat out of the can and not
Baltimore, Md., it is. mix it mayonnaise,” said Paret.
“It is always a great success,” said Philippe Chin, campus On the residential side, the culinary staff at each of the
executive chef with Bon Appetit Management Company, the university’s five dining locations has the freedom to create
campus foodservice provider. “Seafood is very popular.” what they want with the seafood they are supplied. “Each unit
All of the seafood on campus must be sustainable, whether has its own chef and we give them as much culinary freedom
sourced from the local area or caught sustainably, and it is for them to express themselves as chefs,” said Chin. “My
always either listed as green, or on occasion yellow on the chefs are very good culinarians, and I really let them express
Monterey Bay Aquarium’s Seafood Watch List. “The fish that themselves when it comes to creations. We can take many
we get is either through a local company or we go through different approaches when it comes to seafood.
Sysco, which is our broad line provider,” said David Friendlich, In one of the locations, for example, Levering Kitchens —
director of operations. “When we can, we try and keep it under a lunch spot at the center of campus that features hand-rolled
150 miles. It is all sustainable. Typically, we are able to buy sushi, a soup-salad-sandwich concept and a hot grilled-to-order
cod, tilapia, pollock. We are able to buy the local blue catfish. station — Chef Manager Tom Damico has “Fryday.” “He does
The only crab we are able to buy is local, being Maryland, or the blue catfish fried with a cornmeal crust and a nice aioli on
we can go as far as Virginia.” the side,” said Chin. “We have a concept there called One Bowl,
The school only purchases tuna that is sustainably sourced. where we always have shrimp as one of the choices of protein.
“All of the tuna that we use, whether it is from Wild Planet or Tom will also do specials; one day might be tuna, another might
the other brand that we use, they are all line-caught so there be spicy cod that can be added to your noodles or rice dishes.”
are no other types of seafood caught,” he said. One area that has been popular is Bamboo, a third-party
Dining Services first discovered Wild Planet when Steve company with which Dining has partnered. “It is an Asian
Paret, retail manager, attended a National Association of College bistro on campus, but they also are making all of the sushi
and University Food Services (NACUFS) National Confer- throughout campus for grab ’n go,” said Chin.
ence. “It was definitely a combination of the sustainability At Bamboo Café, they are serving one of the hottest trends
of it and no GMOs,” he said. “I got to try the tuna myself. I in seafood — Poke (pronounced po-kay) bowls. Poke means
literally ate it right out of the can. It really impacted it a lot. “to slice or cut” in Hawaiian and contains chunks of raw, mari-
I was also able to see what other features they had with the nated fish that are tossed over rice and topped with vegetables
tuna and how it was caught, how it was packaged, and that and flavorful sauces. “We are doing it with salmon, tuna and
really impressed me. I felt that that was something that we mixed,” he said. “We are doing the classic. We are also doing
wanted to be a part of. They are curing it in the can, so that a spicy tuna. We are doing a creamy salmon with tobiko. We
is where all of the juices are.” are doing a lot of different poke and that has been really, really
Students can purchase Wild Planet products, like the al- popular.” —OCH

18 | OCTOBER 2017 ON-CAMPUS HOSPITALITY