Chartwells Monthly | February 2020

FEBRUARY 2020

inside:

+ Honoring Black History New Spin on + AStudent Choice

communication / executive message

table of

contents:

letter from the ceo

Opening our Hearts The month of February is always an exciting time for me. The semester is in full swing and each week I have the opportunity to spend time on our campuses across the country and with our incredible people. It is on these visits that I see first-hand how our associates are making a difference on our campuses and within the local community.

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Letter From The CEO

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Caring Connections

4

Sharing the Love

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Honoring Black History

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Weighing the Waste

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Chef’s Student Choice: Pizza Pie!

While kindness is embedded in our culture, year-round, it is in February that we truly open our hearts. Throughout the month, many of our campuses held special events encouraging students to create Valentine’s cards to distribute to neighboring assisted living communities, fair trade farmers and of course, each other.

I hope you enjoy reading this edition of the Chartwells Monthly where we highlight another celebration close to our hearts, Black History Month as well as ways we continue to honor and cherish our planet.

On the Cover Lisa McEuen

President & CEO, Chartwells Higher Education

Student Success Story Celebrating Differences

The University of Houston marketing interns have become like a mini family, and members have embraced what makes them each special. To focus on their unique qualities, interns have decided to choose one trait that sets them apart from the others and embrace it during their day-to-day interactions.

Honoring what sets us apart helps bring us together.”

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CHARTWELLSMONTHLY.COM | FEBRUARY 2020

Northwestern students brave the cold with the help of sweet, warm treats from the dining team.

shout out / people

Caring

Connections What we do when we think no one is watching makes all the difference.

UNIVERSITY OF NORTH CAROLINA AT CHARLOTTE

Do Like Debra Debra at UNC Charlotte’s SoVi2Go received an amazing “shout out” from a guest that overheard her lend an ear to a student, and wrote a letter to let her know that her genuine care for others does not go unnoticed. UNCC Dining is proud to have her on their team!

I just wanted to sing her praises.”

“I have recently started to go to SoViToGo for lunch. Debra remembered me after the first day and has warmly welcomed me back each time I have visited since then. One day when I arrived, she was speaking with a student.

In the small bit I overheard, I could tell that Debra was connecting with the student on a genuine level and the student was very excited to share her story with Debra. It’s this kind of meaningful connection by unsung heroes like Debra that can make all the difference in a student’s time here at UNC Char lotte. I just wanted to sing her praises to you and let her know that her genuine care for others does not go unnoticed.”

Her genuine care for others does not go unnoticed.”

FEBRUARY 2020 | CHARTWELLSMONTHLY.COM

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culture / valentine’s day

Sharing the Love Chartwells held events to help students and associates craft cards and reach out to their communities with heart – sweetening Valentine’s Day for everyone.

TUSCULUM UNIVERSITY

Color Happy!

Tusculum Dining associates and students colored and delivered nearly 150 Valentine’s cards to residents of Brookdale Senior Living, Morning Pointe and Life Care Center of Greeneville – brightening their day and bringing smiles to their faces. This uplifting event was co-sponsored with Tusculum’s Student Affairs office, Center for Civil Advancement and TRIO.

NORTH CENTRAL COLLEGE

Fair-Trade Fanfare NCC’s director of dining services coordinated a Valentine’s Day Fair-Trade event, highlighting cool products on campus and offering complimentary chocolate to students who created Valentine’s cards. The cards were then distributed to fair-trade farmers and workers. NCC Dining appreciates their hard work every day of the year and wanted to sprinkle them with love.

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CHARTWELLSMONTHLY.COM | FEBRUARY 2020

valentine’s day / culture

CONCORD IA UNIVER SITY

Happy Val entine’s Da y!

Valentine’s cards are like hugs on paper.”

SOUTHWEST MINNESOTA STATE UNIVERSITY

Super Surprise Guests at SMSU spread the love to Chartwells’ associates by passing them Valentine’s Day cards.

Many hearts here were beating with gratitude: Awe, shucks!

FEBRUARY 2020 | CHARTWELLSMONTHLY.COM

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people / black history month

Honoring Black History We served up traditional African-American favorites and introduced new recipes for everyone to savor.

Delicious Dishes from Sweet Home Café We celebrated black chefs who inspire us from the past and present and featured recipes from Sweet Home Café at the National Museum of African American History and Culture in Washington, D.C. Sweet Home Café showcases traditional, authentic foods and dishes with a modern spin.

Celebrating the sweet, spicy and satisfying food of African-American heritage.”

FLORIDA INTERNATIONAL UNIVERSITY – BISCAYNE BAY

Crave-Worthy, Cultural Cooking Lessons To kick-off celebrations, FIU-Biscayne Bay Dining partnered with Campus Life for a Teaching Kitchen in its newly renovated facility. They featured Jamaican Jerk Chicken and Ginger and Brown Sugar-Candied Sweet Potatoes – recipes from Sweet Home Café at the Museum of African American History and Culture. The event started with Chef Elliot and R.D. Gabi Alfonso showing students how to make the rub for the chicken. Proper cooking techniques were then demonstrated on an induction burner, pre-cooking several chicken thighs to sample.

Sauces were also concocted for the sweet potatoes, with happy participants trying everything that they just learned to cook.

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CHARTWELLSMONTHLY.COM | FEBRUARY 2020

african heritage month / people

NEW YORK UNIVERSITY

Divine Diversity To kick off African Heritage Month, NYU Eats partnered with Thompson Hospitality, the largest minority-owned food service provider in the country, along with the NYU Office of Global Inclusion, Diversity, and Strategic Innovation, to celebrate a diverse and

written by culinary leaders Justin Devillier and Jamie Feldmar.

inclusive culture during the month of

Thompson Hospitality joined hands with

February. Enlightening events, includ-

NYU Eats to showcase their Corporate

ing new Diversity Tables, a Teaching

Executive Chef Kamal Rose’s culinary

Kitchen, Premium Chef’s Table, and a

talent all month long. A Teaching Kitchen

week-long Café Thompson takeover

engaged students with Chef Kamal’s

took place in both 18 Below and Jasper

new signature dish, Soul Bowl Ramen.

Kane Café.

The month concluded with two specialty

Diversity Tables served as a designated

chef table features. Jasper Kane Café, in

gathering space in NYU Eats dining

the NYU Tandon school of Engineering,

locations to start meaningful conversa-

offered a live action tapas-style Chef’s

tions while supporting minority-owned

Table pop-up. Students were excited

businesses. Here, students could enter

to watch Chef Kamal hand-prepare

to win a dinner for two at Chef Mar-

delicious bites including Cornmeal

cus Samuelsson’s restaurant, The Red

Crusted Catfish Tacos, Hoppin’ John

Rooster in Harlem, and a cookbook

Tostadas with Green Tomato Chow Chow

raffle for “The New Orleans Kitchen”

and Banana Pudding. The month-long

Tasty dishes had guests coming back for seconds.” celebration concluded with a premium Chef’s Table in the historic 18 Below.

This upscale evening was an exclusive added-value event only for residential students, where guests were wowed with a steel-drum player, a specialty island punch mock-tail, and a three-course chef prepared meal featuring Kamal’s signature Crab & Callaloo, Pelau and Granny’s Bread Pudding.

FEBRUARY 2020 | CHARTWELLSMONTHLY.COM

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innovations / zero waste

Weighing the Waste With the ultimate goal of “zero waste,” Seattle University worked hard to reduce waste, increase recycling and educate the community.

SEATTLE UNIVERSITY

Revving Up for Recycle-Mania Recycle-mania is a national competition that challenges schools to reduce waste, increase recycling and educate the community. Seattle University Dining partnered with sustainability leaders on campus to host a zero-waste teaching kitchen, recycle trivia and zero-waste concessions at the basketball game.

To launch Recycle-mania, in January SU Dining hosted “Weigh the Waste” for one week, collecting both food waste and Togo boxes. The validity of Togo box usage has been questioned as leaders explore eco-friendly solutions. This event brought awareness about the volume of wasted food and recruited volunteers for a food recovery program. The SU team also collected Togo boxes that were thrown away in the main dining facility.

Many students (for various reasons) chose the Togo box and to dine in. A pyramid of 1,622 boxes demonstrated the unnecessary waste.

In April, SU will again host “Weigh the Waste” to see if the education in February and March had any impact.

Data collected during “Weigh the Waste” in January revealed 461 pounds of food waste and 1,622 Togo boxes thrown away. SU Wellness & Sustainability Manager Brianna Ballard has been working with the Environmental Studies Major and created a class credit internship to help reduce food waste through education and programs. Two interns helped with “Weigh the Waste,” and they are now building out SU’s food recovery program.

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CHARTWELLSMONTHLY.COM | FEBRUARY 2020

The Togo box pyramid – made from 1,622 stacked boxes that were thrown away – demonstrates unnecessary waste.”

student choice / innovations

Chef’s Student Choice: Pizza Pie! For the chance to win a bag of swag and bragging rights, culinarians at International Village submitted creative pizza recipes to spotlight during Student Choice.

NORTHEASTERN UNIVERSITY

Student’s Top Slice Many slices of pizza are eaten, but which one rises to the top?

At Northeastern Dining, as part of their associate engagement initiative, one pie ruled them all. Student Choice gives NU guests the power to vote on what they want served in the dining halls.

The competition rose to a whole new level by having culinarians submit pizza recipes to feature. And the choice was unanimous: Specialty Cook Jason Gillard of International Village created the winning pizza from Sloppy Joe, bacon and caramelized onion – now that’s amore!

Specialty Cook Jason Gillard created the winning pizza from Sloppy Joe, bacon and caramelized onion – now that’s amore!”

FEBRUARY 2020 | CHARTWELLSMONTHLY.COM

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