FEBRUARY 2021
Celebrating
our PEOPLE,
BLACK HISTORY and NEW INNOVATIONS
communication / executive message
table of
contents:
letter from the ceo
Warm and Welcomed Despite COVID-19 and physical distancing, Chartwells is still creating community throughout our campuses. We want everyone to feel warm and welcomed, as we work to strengthen connections and safely reopen wherever possible. This month we put the spotlight on some of our associates recognizing their achievements and the impact they have made in our dining locations. If you ask these hard-working, talented team members why they do what they do, they’ll give a resounding answer: To satisfy and delight our guests.
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Letter From The CEO
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Inspiring Eats
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Black History Month
6
Hungry For The Best
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Firmly Planted
We honor Black History Month, by sharing insights from vendors and chefs throughout the country who are making a big difference in our kitchens and beyond. We know you’ll be inspired by their words and actions. In this month of Valentine’s where we traditionally exchange hearts, we also highlight how our team members rallied together to support each other and our guests during Winter Storm Uri. At Chartwells, kindness, compassion and sharing is part of our everyday formula to feed and fuel our students, staff and partners. We’re all in this together.
Lisa McEuen
On the Cover Shark Dining located at Nova Southeastern University (NSU) partnered with a local favorite, Salty Donut to host a donut pop-up for Valentine’s Day.
CEO, Chartwells Higher Education
Heroes Weathering the Storm This month many of our locations were
students, and even their surrounding
negatively impacted by Winter Storm
communities. Their resilience and
Uri. While many felt the burden of the
courage during this challenging
storm, our teams in Texas bore it the
time was an inspiration
hardest – sometimes without power
to us all.
Y SIT N ER STO V I U UN HO OF
or water. We could not be prouder of our teams and how they rallied to continue to support our campuses,
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CHARTWELLSMONTHLY.COM | FEBRUARY 2021
TE X UN AS S IV ER TATE SIT Y
M S A& TEXA STON E GALV
dining technology / innovation
Inspiring Eats From a good morning cereal to better burgers and grain bowls, Chartwells creates new healthy, make-me-happy options for students on the go. AURORA UNIVERSITY
Spartan Spot Spartan Spot, Aurora University’s student lounge and late-night grill, reopened with an exciting new menu and option for Boost mobile ordering. To get this party started, Campus Executive Chef Jesse Ross cooked up a new BYO burger menu and tossed-to-order grain bowls. Focusing on health and wellness, Ross introduced the grain bowls to provide additional meatless options along with vegetarian dishes. Mobile ordering through Boost is a breeze as students can use their meal plans. Bon appetite!
on the g
o
Yummy! THE CATHOLIC UNIVERSITY OF AMERICA
New Breakfast Brew Ready to start your day with a healthy dose of Iced Latte Overnight Oats? Registered Dietitian Sarah Goff taught students at The Catholic University of America how to make the FYUL version of this morning kick-starter, gave them the recipe, ready-to-go oats and tips for healthy hearts. Way to mark Heart Health Month!
FEBRUARY 2021 | CHARTWELLSMONTHLY.COM
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people / black history month
Knowing the Past Opens the Door to the Future Chartwells’ chefs share their thoughts about Black History Month. With a nod to their culinary roots, they are all making significant contributions in our campus kitchens.
#BHMinspiredchefs
NORTHWESTERN UNIVERSITY
Partnering with Pie Master of Harry’s Café Maya-Camille Broussard teaches life lessons with pies, tarts and quiches. She tells stories and sells her Justice of the Pies baked goods at Harry’s Café, the Compass Group-managed restaurant at Northwestern University Pritzker School of Law. Her business is inspired by her
father, Stephen J. Broussard, a criminal defense attorney who called himself the “Pie Master.” His passions were pies and social justice. A 1973 graduate of Northwestern law school, he was among a group of students who occupied the university’s bursar’s office for 38 hours, demanding better treatment for Black students. As Maya-Camille, who earned a master’s in theater from Northwestern in 2004, says: “People are drawn not just to the product but the why behind the product, the story behind the product and the people behind the product. To be in Harry’s Café felt like it was kismet.” “We are so proud to be part of the story of Maya-Camille Broussard and Justice of the Pies,” says Resident District Manager for the Chicago Campus Kwasi McManus. “Justice of the Pies is much more than a local business. It’s an agent for change with which we’re proud to affiliate.” Broussard says food in crusts surpass class and social status. Everyone has eaten some kind of sweet or savory pie. Mexican empanadas, Indian samosas or Jamaican meat patties are
common foods because they’re portable. And getting food into people’s hands is another part of Broussard’s company mission. During the pandemic, she has been conducting virtual workshops to help teach children about food and combating food insecurities. “I can’t save the world from hunger, but if I can at least just affect a group of kids or show them a way to be self-sufficient when it comes to food, then maybe I can do a small part in eradicating food insecurities in their lives,” she says.
black history month / people
What mark do you want to leave on Compass Group?
SOUTHEAST MISSOURI STATE UNIVERSITY
Cultivating His Culinary Culture SEMO’s Senior Executive Chef Kevin Yarbrough says he is passing down his family’s legacy and culture through food. “Most of what I learned about food I learned from my great grandma, grandmother, dad and mom,” he says. “A lot of our family recipes weren’t written down, but I’ve taken the time to write them down, test them out and share them with my teams.” So now SEMO students can sample some of his family recipes through campus dining. We caught up with Chef Kevin to chat about Black History Month and his aspirations. Why is it important that we celebrate Black History Month? “To me, it brings awareness to the things that African Americans and those who fought for equality went through to get to where we are now. African Americans had to overcome so much adversity and struggle – in the past and still to this day – and it’s important that we remember that.”
“I just want to elevate the game. A lot of places think of food last, but Compass is an organization that’s culinary-driven, and we put food at the top. I want to add as much as I can to our culinary offerings and train as many associates as possible on my style of cooking and flair. I also want to continue to create new recipes and introduce new techniques, so that after I’m gone, they’ll continue to use them. That’s one of the greatest marks I can leave.”
“Cooking reflects the nature of its people.” – Jonell Nash
WINONA STATE UNIVERSITY
The Dynamic Cooking Duo This mother and daughter cook something delicious every day at WSU’s Jack Kane Dining Hall. We asked mom Darlene and daughter Bailei why Black History Month is important.
UMBC
Scratch-Made Story UMBC Executive Chef Rachel Faulkner is passionate about teaching people to cook. From a family of 12 kids, she learned by watching her mom in the kitchen. Now this culinary educator and humble leader has been developing her craft and growing the UMBC team for 23 years. Chef Rachel, who has had a tremendous impact on others, says she likes to share where her people come from and what they have done. Watch her YouTube video.
Darlene (mom): “Until 1968, I attended a segregated school. After the Civil Rights Movement, I was enrolled in a desegregated school. I was 10 years old at the time. It’s nice to see that we’ve made some progress and have begun to educate people on the history of African and African American culture.” Bailei (daughter): “It’s a time when I can celebrate my culture and heritage. I can lift up the accomplishments of other African and African American people who look like me and my family. It’s a month when we as a society are challenged to look beyond how we are portrayed in popular media and how we can rise above it.” FEBRUARY 2021 | CHARTWELLSMONTHLY.COM
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culture / associate excellence
Hungry for the Best! At Chartwells, these associates exemplify excellence. Just ask them and they’ll tell you: Hard work pays off.
CONCORDIA UNIVERSITY, NEBRASKA
FORT HAYS STATE UNIVERSITY
UNIVERSITY OF MEMPHIS
Loyal Longtimers
Salute-Worthy
Tiger Tale
Chartwells’ Concordia team members Dianne Miller and Linda Janousek have been outstanding contributors for many decades. Linda, the longest running employee on board, is celebrating 30 years. Diane has been a devoted associate for 20 years. Chartwells and Concordia values their work and appreciates their commitment!
Congratulations to Teryn Tompkins and Hilda Robles, recipients of the coveted FHSU Griffin Family Outstanding Service Award. Their performance has led to the Chartwells team receiving this FHSU service award for two years in a row.
Chartwells at the University of Memphis is roaring over associate Ashley McClain, singled out as December Tiger of the Month.
#FHSUdining
Congratulations on a job well done!
take a b
ow, exceptio nal team m e mbers
SACRED HEART UNIVERSITY
Counting Excellence over ve 44% hath us wi been ears for 5 y re or mo 6
CHARTWELLSMONTHLY.COM | FEBRUARY 2021
Congratulations to Chartwells’ Sacred Heart University associates celebrating five, 10, 15 and 25 years of outstanding service. Their team members appreciate all they do for SHU students!
associate excellence / culture
TEXAS STATE UNIVERSITY
Perseverance and Pillars This year, Chartwells’ Texas State team members took on tough challenges with their heads held high. Several managers and associates were recognized for adhering to the five brand pillars. Among those recognized, hands are clapping loudly for stellar associates Elizabeth L. Smith and Michael Giese.
Firmly Planted Students went wild on social media platforms, saying they loved Root for You! On February 17, Colgate University Dining Services partnered with PAOW! (People and Our World) for its first plant-based food event: Root for You! Say What?! A cutting edge plant-based menu with ethnic flavors and options to customize? With omelet, stir-fry and pizza stations? At Root for You, Executive Chef Damian Price and Regional Executive Chef Keith Gramlich partnered with PAOW! to create a meal that sent students over the moon!
FEBRUARY 2021 | CHARTWELLSMONTHLY.COM
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Chartwells Higher Education Dining Services 2 International Drive, Rye Brook, NY 10573 Media interested in any additional details for content published in Chartwells Monthly can contact Meredith Rosenberg. Meredith.Rosenberg@compass-usa.com Phone: 914-935-5326 Web: www.chartwellshighered.com Privacy and Terms of Use All content © Chartwells USA. © 2021 Compass Group USA, Inc. All rights reserved. Chartwells Monthly production by: Kaleidoscopic, Inc. www.kaleidoscopic.design
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