March 2017 Chartwells Monthly

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Chartwells Monthly | March 2017

vation o n n I Retail ontest C

ER N N I W

Chartwells Salutes Our Chefs

table of

communication / executive message

contents:

letter from the ceo

Recognizing Our Chefs Growing up I always admired the way my father, a chef, took care of the food he prepared for us. Never wasting a single ingredient, he took great pride in making sure that the meals he served were safe, healthy and most importantly delicious, all while instilling in us an appreciation for sustainable food practices. Through food he was able to teach our family life lessons that we still live by today.

Lisa McEuen

President & CEO, Chartwells Higher Education Dining Services

At Chartwells Higher Education, our culinarians are no different. They wear many hats — from educators to safety champions, their responsibilities go far beyond simply preparing food for our guests.

They are the pioneers of our Menus of Change initiative, offering healthier meals to students by introducing more produce and whole grains onto the plate, and decreasing the amount of beef we serve.

They understand the impact food makes on the environment and work closely with local farmers and partners to ensure that our food is sourced responsibly and that we are supporting the communities we serve.

They partner with operations and marketing to create programming that is fun and interactive and keeps food at the heart of the student experience.

Finally, our chefs are educators, who believe in preparing students for life after college by educating them on best food practices.

On the following pages we recognize the chefs who bring their whole selves to work every day, preparing our food safely and using ingredients that are nutritious and sustainable.

Please join me in celebrating the achievements of our culinary team.

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Letter from the CEO

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Mediterranean Dishes at Louisburg College Retail Innovation Contest Winner

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Chefs Share Culinary Knowledge

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Chartwells Chef Takes Silver Medal in Culinary Challenge African-American Cuisine at UNCC

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National Nutrition Month

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Contact Chartwells

On the Cover At this year’s Compass Culinary and Marketing Summit, 17 Chartwells chefs gathered at the University of Miami to serve over 900 meals to 160 Compass Group Officers and VPs from each sector.

Lisa McEuen President & CEO Chartwells Higher Education Dining Services

Culinary Innovation at Chartwells In this month’s edition, I am pleased to share new innovations our chefs have been concocting over the past few months. Celebrating cultural diversity is one of our key brand pillars. And when it comes to cuisine, we make it our mission to bring ethnic meals to life in the most authentic way. To do this, we partner with cultural institutions on campus as well as manufacturers that specialize in specific dishes to help improve our ingredient pool across all levels, including our dining halls, catering, on-the-go and retail business.

– Daniel Barash, VP of Culinary

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CHARTWELLSMONTHLY.COM | MARCH 2017

innovation & diverse dishes / cuisine

Chef’s Mediterranean Dishes Fuel Louisburg Football Team

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ouisburg College athletes play hard and need the right nutrition to fuel their games. With 11 National Junior College Athletic Association sports teams under his care, Head Strength and Conditioning Coach, Corey Minnie, noticed his football players’ dietary habits were less than winning. He reached out to Chartwells’ Registered Dietitian at Louisburg, Beth Mack (pictured in bottom photo, right), for help.

To demonstrate how healthy can also be tasty, Mack tapped Executive Chef, Robert “Bear” Evans (pictured in top photo), to prepare them a high-performance meal. Focusing on plant-based food, Chef Evans hosted a Mediterranean-inspired dinner with barley mushroom risotto and a spinach salad with fresh strawberries, pickled carrots, onions and turnips tossed with a red wine and extra-virgin olive oil vinaigrette. The week culminated with Mack’s presentation, emphasizing how proper nutrition can give these athletes an edge over their competition.

retail innovation contest

Rocket Taco Ready For Take Off! The sky’s the limit for the winner of Chartwells’ Retail Innovation Contest. Drumroll please, as we unveil our national winner, “Rocket Taco,” ready for take off! Rocket Taco flew in from our creative Chartwells’ associates at Arkansas University: Director, Greg Chaffin, Marketing Director, Kim Johnson, and Managing Chef, Morgan Stout. Paying homage to Tex-Mex and Cali influences, Rocket Taco features soft tacos — crafted from locally sourced tortillas and regional flavors — with varied proteins and sauces. The Rocket Taco food truck will have a “hot rod” appearance, feeding our guests’ “need for speed.”

This Retail Innovation Contest was designed to showcase some of the great innovations at campuses throughout the country. Along with the first-place winner, Rocket Taco, there are eight regional winners (listed below). This contest helps Chartwells Higher Education develop new retail solutions as the changing landscape of campus retail continues to evolve. This also allows Chartwells to rotate its interchangeable brands on and off campus as culinary needs change seasonally.

Regional Winners MID CENTRAL

University of Texas at Dallas: “Spud Fire”

TEXAS A&M

Texas A&M: “Houston Street Subs”

WEST

Idaho State: “BengalQue”

EAST CENTRAL

University of Arkansas: “Rocket Taco”

NORTHEAST

SOUTHEAST

NORTHEAST METRO

MID ATLANTIC

SUNY Plattsburgh: “Griddles” St Johns: “Empanadas” Sacred Heart: “Iron Waffles”

Director of Retail Strategy, Andrea Johnson, developed and implemented the Retail Innovation Contest.

University of Miami: “Burger 305” Bowling Green State University: “The Sweet Shop”

MARCH 2017 | CHARTWELLSMONTHLY.COM

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cuisine / education

UMass Dartmouth Executive Chef, Kevin Gibbons, shows fifth graders how to make fresh pasta.

Chartwells Chefs Share Culinary Knowledge n Food For Thought At UMass Dartmouth The “Food For Thought” Cooking Program at UMass Dartmouth teaches economically challenged 9- to 16-year-olds how to cook when they’re home alone, when they babysit, or when they want to make a meal for their working parents. For eight weeks, they visit sites that grow the food they’ll use, learn to identify and choose ingredients, and receive hands-on cooking lessons in a certified kitchen.

During this month’s session, UMass Dartmouth’s Executive Chef, Kevin Gibbons, showed a group of fifth graders how to make “Chartwells-style” Chicken Broccoli Alfredo Pasta. The students followed Chef Gibbons’ lead, rolling the pasta, cutting and flouring it. They combined milk, flour, cheese and seasonings to create sauce. And then they added the chicken and broccoli, cooking it to perfection, and agreeing the dish tasted better than in a restaurant. As the program wrapped up, the kids all received cookbooks with the recipes they made, helping them repeat their culinary performances at home.

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CHARTWELLSMONTHLY.COM | MARCH 2017

Natasha Zettlemover teaches a “Healthy Desserts” class to faculty, staff and their spouses at Shippensburg University.

n Fast And Healthy Cooking

At Shippensburg University

For employees with no time to whip up dinner, a Chartwells program at Shippensburg University can help. The Chartwells’ Very Busy Person (VBP) Healthy Cooking Series is open to Shippensburg faculty, staff and their spouses, and commits participants to five classes a year. In exchange, those participants receive a discount on their health benefits.

During National Nutrition Month, Natasha Zettlemover, Assistant Director of Reisner Dining Hall, taught a VBP “healthy desserts” class featuring grapefruit, which lowers blood pressure and is good for the heart. Participants learned how to properly peel and prepare this winter citrus to create Grapefruit Cake, Rice Pudding with Winter Fruit Compote, Grapefruit Pie and Grapefruit Truffles. They also explored the nutritional benefits of adding this semi-sweet fruit to their daily diet. Bon appétit, healthy and fast.

multi-cultural offerings / culture

UNCC Chef Wins Big On The Pig Chartwells’ own Jaime Clinton went hog wild after walking away with the second-place silver medal in a major culinary competition. This Executive Sous Chef for Catering at University of North Carolina at Charlotte (UNCC) joined her peers for the Southern Regional Conference of the National Association of College and University Food Services (NACUFS) Culinary Challenge, held at the University of New Mexico.

Designed to showcase outstanding food skills in collegiate dining services, Clinton and the other chefs competed based on their original recipes for a main protein. This year, that protein was pork. All the contestants had one hour to prepare and plate their dishes before a panel of American Culinary Federation-approved judges and an audience of observers. Chef Clinton made “Apple Cider Brined Bone-in Pork with Brown Butter and Sage Apples, accompanied by Sweet and Yukon Potato Strings, Fried Kale, Cabbage and Turnip Kraut and Creamy Apple Dijon sauce.”

Although you wouldn’t know it from the description of her dish, Chef Clinton characterizes her culinary style as simple. “Being from the South, I know what flavors go with pork,” she said with a chuckle. “The biggest challenge was working under the pressure of time. I didn’t want to overcook the pork; that destroys the flavor. You have to treat the pig well!” Apparently, she did so. Judges said her dish was colorful, had great flavor, and that the pork was cooked perfectly.

According to Campus Executive Chef, Jason Shillinglaw, “Jaime is an anchor for our campus culinary team. She brings creativity, excitement and an unparalleled work ethic every day. It was awesome to watch her work during the culinary competition. She managed her time well, worked extremely clean, and put together a fantastic meal!”

Executive Sous Chef, Jaime Clinton, has been serving UNC Charlotte for four years; two at Center City and two at main campus. Her victory marks the third year in a row that a UNC Charlotte chef has brought a silver medal back to Charlotte. Congratulations, Chef Clinton!

UNCC Celebrates African-American Cuisine University of North Carolina at Charlotte (UNCC) Dining Services partnered with the campus Multi-Cultural Resource Center and the department of Africana Studies to host a Black History Month meal in February.

The menu featured regional specialties from around the U.S. and dishes modeled from menus at the African Museum of History. Chartwells asked students to vote on items they would like to try, and Sous Chef Calvin Seaberry’s Creole Coast Shrimp and Grits made the cut.

This delicious, reduced-fat version was gobbled up quickly! Other featured entrées included Catfish Po’ Boys, BBQ Ribs, Pulled Pork L BBQ flat breads and Pickled Watermelon. As SoVi Director, John Hutchinson, said, “The event was very well received by students as well as faculty and friends. We look forward to this event expanding and evolving.”

UNCC Chef Jaime Clinton and her silver-medal-winning Apple Cider Brined Bone-in Pork.

MARCH 2017 | CHARTWELLSMONTHLY.COM

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Mocktails are a healthy alternative to smoothies at Kennesaw State.

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SUNY Buffalo State introduced a vegan station featuring “Grain Salad Shakers.”

National Nutrition Month

ational Nutrition Month is an annual event organized by the Academy of Nutrition and Dietetics to help build and reinforce healthy eating behaviors. Celebrated in March each year, Compass Group sectors participate by promoting a variety of healthy recipes, games and educational opportunities for our guests. It’s an excellent way to demonstrate our ongoing commitment to health and wellness, and a fun opportunity to incorporate new recipes into our program.

– Laura Lapp, VP of Wellness and Sustainability

n Mocktail Madness At Kennesaw State Hand-crafted mocktails were flowing at Kennesaw State University during National Nutrition Month. This month, “mixologists” at the campus Grind whipped up the featured beverage, “Hail Mary.” This healthy, nonalcoholic take on a Bloody Mary had four versions to satisfy all students — and replace their usual sodas or sweet smoothies.

This tomato-juice based drink, garnished with sea salt and house-made pickles, was crafted with “Turmeric and Black Pepper,” as a “Spicy Green Bloody Mary,” “Yellow Mary” and “Mary with a Punch.”

They were half the calories of smoothies, and 25 cents less per 8 ounces. They also included IDP (Imperfectly Delicious Produce), making them more sustainable.

District Manager of the Southeast Region, Michael Bennett, tried the Hail Mary with Turmeric and Black Pepper, proclaiming it, “delicious and refreshing.” We’ll toast to that!

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CHARTWELLSMONTHLY.COM | MARCH 2017

n SUNY Buffalo State Shakes It Up,

Vegan-Style!

SUNY Buffalo State Dining introduced a new Vegan Station that features “Grain Salad Shakers.” These shakers allow guests to choose their favorite grains, including quinoa, couscous, green lentils and farro, and top them with a specialty salad, such as bruschetta, black bean corn salsa, Moroccan chick peas or cilantro lime cucumber tomato salad. They select grains and toppings for their containers, and shake them to mix.

March 2, during National Nutrition Month, Buffalo State Dietitian, Kyle Odebralski, spoke with students about the importance of whole grains in their diets, providing samples of various shaker combinations to taste test. As recent demand for vegan choices has increased, Executive Chef, Erik Dygulski, and his team brainstormed the Vegan Station during Winter Break to deliver more options. Early feedback has been positive; students, faculty and staff seem to enjoy shake, shake, shaking their personalized salads on the run.

national nutrition month / cuisine

National Nutrition Month

On Campuses Around the Country

RADFORD UNIVERSITY Sweet Presentation On Pi Day Students at Radford University received a healthy slice of food advice on Pi Day (March 14) from Chartwells’ Nutrition Marketing Intern, Lindsey Birch. “How to Eat Healthy on Campus,” “Whole Grains, Protein, Portion Sizes & Eating in Moderation,” and “USDA’s Choose MyPlate Guidelines”

ST. JOHN FISCHER COLLEGE Eating Mindfully And On-The-Go Students at St. John Fisher College “put their best fork forward” by learning about physical versus emotional hunger, portion control, and healthy, portable snacks with the help of Sage Graduate School Dietetic Intern, Aprylle Deasey.

were just some of the topics discussed.

ADELPHI UNIVERSITY Strawberries, Blackberries and Avocado — Oh My! This protein-packed, mixed-berry salad was star of the table, when Adelphi University kicked off National Nutrition Month. Students could sample it, grab one for lunch, and get additional nutritional tips.

SUNY PURCHASE Creating Healthy Habits SUNY Purchase’s “Wellness Week,” cooked up by Campus Nutritionist, Helene Honsken, and Executive Chef, Steven Mandraccia, featured vegan stuffed portobello mushrooms and other healthy, flavorful dishes for students to sample.

MARCH 2017 | 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 Bracken.

Meredith.Bracken@compass-usa.com Phone: 914-935-5326 Web: www.ChartwellsHigherEd.com • www.ChartwellsMonthly.com • www.DineOnCampus.com Privacy and Terms of Use All content © Chartwells USA. © 2017 Compass Group USA, Inc. All rights reserved.

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