Chartwells Monthly | September 2021

SEPTEMBER 2021

Inside:

Welcoming students back

with the largest street food festival on college campuses hosted by Chef Jet Tila.

communication / executive message

table of letter from the ceo

JoyFul to Be Together The beginning of a new school year has always been a time to celebrate as students reunite with friends and create new memories on campus. This year we believe that rings truer than ever and have made it our mission to bring joy to our communities returning this fall.

JoyFul is all about rekindling a sense of community and celebrating togetherness through food. I was so pleased to see many of our partners join in on our first event in the series this month, Food FestiFul. All over the country, our teams created fun, exciting, and truly memorable moments for students who have been apart from each other for over a year. It has been truly inspiring to see our teams working so hard to bring joy to others, and I am humbled by their dedication to our students.

contents:

2

Letter From The CEO

3

JoyFul

4

Street Food Festival

6

Loving Our Talented Chefs

8

Hot & Now

12

Celebrating Hispanic and Latinx Heritage Month

13

Hello, New Partners

This month we also celebrated our heroes behind the plate - our chefs, sous, cooks, and bakers whose hard work and creativity truly united us through food. We also celebrated new openings of innovative concepts, and recognized Hispanic and Latinx Heritage Month as many of our difference-makers shared their unique stories with us.

This new school year brings with it a renewed sense of community and focus from our team, and we are so excited for the opportunity to spread joy with you this fall.

Lisa McEuen

More JoyFul events are planned for November, March and May.

CEO, Chartwells Higher Education

Chef Jet Tila joins us for the Largest Street Food Festival on College Campuses On September 24th, 1.5 million students were invited to come together for FestiFul, our street food style welcome back event taking place at over 300 of our rn More colleges and universities across the country. Lea

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4 on page

CHARTWELLSMONTHLY.COM | SEPTEMBER 2021

&5

On the Cover Students at Louisiana State University smile for the camera at Food FestiFul.

JoyFul / community

Chartwells’ year-long JoyFul campaign rekindles community with four engaging events designed to bring students together again.

After a school year largely defined by separation, we knew it was more important than ever that students feel the joy of a new school year and experience moments of togetherness with friends. With this in mind, we created JoyFul – a yearlong celebration that helps new and returning students connect and celebrate campus life with engaging and uplifting moments of joy centered around food.

Throughout the school year, students will be invited to four signature JoyFul events taking place in unison across school campuses nationwide. The first signature event “Food FestiFul” took place Sept 24th and you can read more about that on page 6. Other signature events will take place in November, March, and May, with students across the country simultaneously partaking to create a sense of community and togetherness.

The teams at Siena Heights University put together an assortment of amazing JoyFul Swag bags to surprise their students!

Additionally, each month will feature special events and engaging moments focused on specific themes that create joy. Campuses are encouraged to create social experiences that take into consideration campus traditions and bring students together, help form life-long friendships, and make each moment of joy truly unique to the college or university.

The teams at the University of Arkansas spread joy to students and fans with their favorite local pizza, Eureka, as they waited in line outside of the stadium for the big Texas game!

After an athlete was injured, our team at Wingate University with the help of her teammates put together a box of JOY to lift her spirits during recovery.

Th Thes ese e me memo mora rable ble ac activ itie tivitiess ce celeb lebra rate te the the joy joy of of ca camp mpus us life life..

SEPTEMBER 2021 | CHARTWELLSMONTHLY.COM

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community / FestiFul

The Largest Street Food Festival on College Campuses!

A delicious and colossal street food festival was the first of four JoyFul events Chartwells will host this academic year.

’s Six chefs battled in LSU first-ever Jambalaya showdown.

Chef Jet Tila Hosts FestiFul THE COUNTRY’S LARGEST STREET FOOD FESTIFUL SIMULTANEOUSLY UNITED 1.5 MILLION STUDENTS AT 300 COLLEGE AND UNIVERSITY CAMPUSES.

This month, we celebrated FestiFul: the first signature event in our JoyFul series where we hosted the largest Street Food Festival on College Campuses. Home-based at Louisiana State University, but operating in unison at 300 schools across the country, the team invited Celebrity Chef Jet Tila to host a Jambalaya Cook-Off while offering a variety of food trucks, giveaways, photo booths, games, and more for students to enjoy!

Bringing Joy to Others

Many of our teams chose to spread joy by helping others

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MONTCLAIR STATE UNIVERSITY

UNIVERSITY OF NORTH FLORIDA

Our team at Montclair State University hosted a Food Drive Donation to support their on-campus Red Hawk Food Pantry to help fight food insecurity. Guests that attended FestiFul and also brought in non-perishable items were invited to spin a prize wheel to win things like shirts, bags, water bottles, and more. The team collected over 30 pounds of shelf-stable food for their pantry.

During their FestiFul, the team at the University of North Florida partnered with their on-campus food pantry Lend a Wing, donating $1,000 worth of product from their wish list for students in need, and even invited students to assist in building bags for their peers.

CHARTWELLSMONTHLY.COM | SEPTEMBER 2021

FestiFul / community

Welcoming students back with the largest street food festival on college campuses.

FestiFul, brought out some great local street artists, activities like charitable give-backs, photo booths, yard games, live music, and more.

Cheers & Applause

Chef Cook-Off

UNIVERSITY OF NORTH CAROLINA GREENSBORO

TEXAS STATE UNIVERSITY

At Spartan Dining, American’s Got Talent contestants 1aChord headlined FestiFul, bringing their gospel sound back to where it all started – Fountain View Dining Hall.

The trio – comprised of music theatre major Tavis Cunningham, jazz studies major Julian Kennedy, and music major Christoff Hairston – performed a set of four songs and were met with endless cheering and applause from their fellow Spartans. After their performance, they held a meet and greet with students and signed autographs.

Boxes of Joy CANISIUS COLLEGE

The team at Canisius College started off their Food FestiFul by offering free admission to the dining hall and asked for $3 donations which would be given to the food pantry on campus to help fight food insecurity. They also featured custom JoyFul balloon displays from Buffalo Balloon Co., a local company! The team also collected pull tabs to donate to the Ronald McDonald House of Buffalo whose mission is to create and support programs to improve the health and wellbeing of children.

In addition, the team also passed our JoyFul Boxes, inviting students to enjoy the snacks inside but to also spread joy by sharing them with a friend. Canisius’ president, John Hurley was so impressed that he decided to double the donations to their campus pantry.

The team at Texas State University saw 3x more guests than a typical Friday during their Food FestiFul. Guests at Texas State had the opportunity to enter to win some Apple AirPods by donating non-perishable food or by placing their vote for the Chef Cook-off Competition. All the food collected from the food drive was donated to Bobcat Bounty Food Pantry, which helps students who experience food insecurity.

The Chef Cook-off placed all of our chefs head-to-head to see who could create the best skewer recipe. Guests could also enjoy our TikTok booth, arcade basketball, ping pong, giant Jenga, and even a DIY friendship bracelet station. Chef Jet even virtually appeared in the dining hall. But of course, everyone came for the great food that the culinarians prepared! The Birria Tacos, DIY elote, and chef skewers were huge fan favorites as several guests kept coming back for several servings.

JoyFul Celebration UNIVERSITY OF ARKANSAS

At the University of Arkansas, the team celebrated JOY during their FestiFul event with food, music, friends, and a dunk tank! Various campus organizations volunteered to be dunked in exchange for donations of non-perishable items to be donated to the Razorback Food Recovery program. Our team then decided to match the donations!

SEPTEMBER 2021 | CHARTWELLSMONTHLY.COM

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people / chef appreciation week

Loving Our Talented Chefs During Chef Appreciation Week, September 12-18, we celebrated the genius behind our meals.

One of our favorite celebrations of the year, Chef Appreciation Week, is observed in more than 30 countries worldwide! It gives us the opportunity to publicly thank our chefs, sous, cooks, bakers, catering chefs, and others who inspire us each day through food. This past year and a half, they went above and beyond to unite us through food with new experiences for our students and communities – whether at home or virtually. They stayed ahead of trends to make us smile, even if it meant making pizza in waffle irons — now one of our favorites! A “Happy Chef Appreciation Week” to our magnificent teams! Here are few of the ways our team celebrated their campus chefs:

Chef Aprons ARKANSAS TECH UNIVERSITY

We celebrated by having our students and associates write kind messages on two aprons to gift to our chefs! Chefs Jamie and Jacob were excited to see just how much we all appreciate them.

Knife Gifts UNIVERSITY OF ILLINOIS CHICAGO

We thanked our awesome chefs and cooks with a new set of Henckels knives to prepare delicious meals at home.

Gift Jars PIEDMONT UNIVERSITY

We celebrated our chefs with cake, cupcakes, and prizes. Thank you to Dustin, Katie, and Chris for everything you do!

iring More insp stagram In n o s ie r sto d llshighere e w t r a h @C

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CHARTWELLSMONTHLY.COM | SEPTEMBER 2021

Watch Video

chef appreciation week / people

Meet a few of our brilliant campus chefs.

BLAS BALDEPINA NOVA SOUTHEASTERN UNIVERSITY, EXECUTIVE CHEF

Chef Blas Baldepina’s passion for food started as a child on his family farm in the Dominican Republic. He is inspired by how food can create memories. His favorite part of being a Chartwells chef is the ability to gather with his diverse group of culinarians and innovative recipes for students every day.

Watch Video

Jon Jackson LOUISIANA STATE UNIVERSITY, EXECUTIVE CHEF

Chef Jon Jackson always wanted to be a chef. He grew up on a farm, learning to cook from his mother. With Chartwells since 1997, he says he is proud to be part of such a progressive company. He specializes in Cajun and Creole cuisine and is the recipient of the President’s Circle Award.

Watch Video

Kevin Peasgood OAKLAND UNIVERSITY, EXECUTIVE CHEF

Watch Video

Chef Kevin Peasgood knew he wanted to be a chef from 13 years old when he began cooking with his family. He started at a country club and spent years working in Europe perfecting his culinary techniques. What he enjoys most now is interacting with the students and student groups, including at Teaching Kitchens.

Breaks for the Chefs BOWLING GREEN STATE UNIVERSITY

We treated our chefs to a hot lunch they didn’t have to prepare! We are so thankful every day for them. A special thanks also to Director Richard Roldan and Paige Wagner for their help.

SEPTEMBER 2021 | CHARTWELLSMONTHLY.COM

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innovations / new locations + innovations

Hot & Now From sizzling meat and hand-crafted pasta to plant-based, allergen-free, locally sourced options, our latest innovations are delighting students everywhere.

Smokeland BBQ UNIVERSITY OF PITTSBURGH

Can you hear the sizzle of slow cooking meat? Merging a custom 18-foot Pitt-themed smoker with a newly branded food truck, University of Pittsburgh’s Pitt Eats recently debuted their new Smokeland BBQ concept.

This distinctive brand features slow-smoked beef and pork from local vendor Jubilee Hilltop Ranch, custom Smokeland BBQ flavored chips from vendor Uglie’s Kettle Potato Chips, and a delicious array of accompanying sides. In addition to the themed Smokeland BBQ Food truck, Smokeland BBQ proteins are featured through-out campus in menu offerings and catering menus.

For the concept, Executive Chef Danielle Gallaway and her team crafted unique barbecue sauces and rubs they’re calling “Pittsburgh Style,” because they evoke the city’s melting pot of cultural flavors.

BBQ sauces, rub, and chips are available for purchase at the campus’ urban grocery store, Forbes Street Market and the team is working with local grocery retailers to feature on shelves in the Pittsburgh area.

The Pitt Smoker and Smokeland BBQ food truck will also be available for rental, catering and special events.

Local Jubilee Hilltop Ranch is Smokeland BBQ’s source for beef and pork.

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CHARTWELLSMONTHLY.COM | SEPTEMBER 2021

BBQ is Smokeland

ly cooked slow t o o -f 18 n on a .

Pitt Smoker

Signatu Kettle-C re BBQ Nac hip hos @smoke la ndbbq_p

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new locations + innovations / innovations

g is the excitin y e b b A ’s a e Th nts on and e d tu s r fo t o new sp gather. to s u p m a c f f o

Even the

campus President

is getting in on the action!

Thea’s Abbey SACRED HEART UNIVERSITY

Dining at Thea’s Abbey is not like dining at any other dining hall, it’s a state of the art dining facility in Pioneer Village boasting a large indoor seating area, outdoor seating, and an outdoor grill to host special events.

After officially being open for a month, their pièce de résistance is the Marra Forni handcrafted rotating brick pizza oven. This oven is recommended by top chefs globally for making light, airy, Neapolitan style pizzas in 90 seconds!

It’s a huge hit for getting great meals out during even the busiest times of the day. It is capable of cooking meat, seafood, vegetables, and bread and we are excited about expanding its menu.

The team has also introduced their own pasta extruder, the Arcobaleno. This allows the creation of the freshest variety of vegan pastas right in front Thea’s Ab bey’s of the guest, including anything pasta ma from Bucatini, Rigatoni, Ziti and ker c r e ates the more. In addition to these new f r e shest ling enhancements, the team has uine also re-introduced their Celebrity on camp us!

SHU Chef program and kicked it off with their President hand making pasta and featuring his house made sauce recipe to accompany it.

our From Naples, Italy, oven Marra Forni brick er bakes pizzas in und 90 seconds.

SEPTEMBER 2021 | CHARTWELLSMONTHLY.COM

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innovations / new locations + innovations

New Food and Friends

Hot & New

MONTCLAIR STATE UNIVERSITY

Delivering more than just great food, Food Hall at Sam’s Place is a place to gather with friends for lively conversation and an incredible dining experience. With its handwritten chalkboard aesthetic, the branded environment inspires a personal relationship with food and new friends.

Food Hall at Sam’s Place focuses on the interconnectivity of the dining journey, from farm-to-table fare to social interactions.

Made-to-order dishes, allergen-friendly station, vegan plantbased ingredients, and international cuisine create seasonal menus that are crafted exclusively for the Food Hall at Sam’s Place.

Food Hall at Sam’s Place serves delicious food at nine individual stations, with our professional chefs and experienced cooks preparing the food daily. Students can enjoy: • Pure Eats avoids gluten and the nine major allergens. It offers two daily hot entrees and several daily rotating sides and desserts.

• 100% Vegan has innovative plant-alternative proteins and side dishes in addition to made-to-order vegan omelets, and Impossible Burgers, and hearts of palm “Crab Cakes.”

• Homestyle offers freshly roasted rotisserie proteins, including herbed full chickens, roasted turkey, flavorful Cuban pork, and even roasted whole vegetables.

• Innovations has on-trend culinary pop-up menus, including TikTok Ramen, TikTok Burritos, Fried Ice Cream, and Hot Chocolate Balls.

Nine Delicious

lude 100% stations inc rgen-free Vegan, alle tive and innova tions. rotating op

• Other Food Hall stations: Flame sizzling grill, 500 Degrees pizza and pasta, Nook breakfast spot, Stacked made to order deli, and Salad Bar with over 52 healthy ingredients.

Grab a nurturing meal and make new friends.

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CHARTWELLSMONTHLY.COM | SEPTEMBER 2021

new locations + innovations / innovations

What’s Cooking Regionally?

NEW FLAVORS AND UNIQUE DISHES

Experiencing new flavors and unique dishes is one of the greatest experiences when traveling. Unfortunately, travel hasn’t been possible for many of us this past year, so we brought the flavors from around the country straight to guests with a regional mash-up! For this event, our teams created menus that tie regional dishes together, or feature recipes from a part of the country other than your own.

Serving Kansas-Style WICHITA STATE UNIVERSITY

WSU Shocker Dining recently held a rocking “Regional Mash-Up!” Team members cooked dishes the Kansas way with three types of chili, cinnamon rolls, chicken and noodles with mashed potatoes and sunflower cookies. Sunflower floral arrangements brightened the dining hall tables.

al Region p Mash-U

Culinary Road Trip COLGATE UNIVERSITY

Colgate Dining took guests on a culinary road trip! Over-the-top regional mash-ups included the Carolina burger, sweet potato, tot, or traditional poutine, cherries jubilee and bananas foster.

Yummy!

SEPTEMBER 2021 | CHARTWELLSMONTHLY.COM

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people / hispanic heritage month

Celebrating Hispanic and Latinx Heritage Month Sep. 15th - Oct. 15th This month we are highlighting the contributions of those whose families come from Spain, Mexico, the Caribbean and Central and South America. We are honored to offer our platforms to our team members as they share their stories in their own unique voices. Click below to read and hear more about some of our incredible associates.

Watch Video

Tatiana Ortiz NEW YORK UNIVERSITY - NYU EATS EXECUTIVE CATERING CHEF

Francesca Touma

“We Latin people like to share time with mom and family. We like to dance, we like to eat a lot, we have big families. I think it is important that people around the world [experience] other cultures’ impact. You learn from everyone.”

NEW YORK UNIVERSITY ~ DISTRICT MARKETING MANAGER

“I grew up in Long Island, New York. My sisters and I are first generation. As teenagers, my father came from the Dominican Republic and my mother came from Peru. My maternal grandfather came to New York in the 1960s, worked at Pepsi and as a janitor. My father started working at a warehousing company that he now owns. It’s literally the American Dream. I’ve spent most of my career in public relations and marketing. I enjoy being creative and watching technology continue to grow. My mother makes one of my favorite Dominican dishes called bistec encebollado. It’s white rice, tostones, and an onion, tomato and avocado salad. There is a certain spice to being Latina. I think I’m a stronger woman because of my background.”

Hispanic Celebrating the heritage of and Latinx Americans.

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CHARTWELLSMONTHLY.COM | SEPTEMBER 2021

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Roxana Mantica UNIVERSITY OF ILLINOIS CHICAGO - MARKETING MANAGER

“I was born and raised in Managua, Nicaragua, along with my three brothers. One of my favorite memories is when we would go to the mountains to pick coffee or visit the tobacco or cattle farms.”

new partners / community

Hello, New Partners We are beyond JoyFul to introduce the following colleges and universities. We’ll be partnering with them as their new food service provider. We appreciate the opportunity to help them take their dining operations to the next level.

We celebra te our cam pus partners’ su ccesses thro ugh excellence in food serv ice.

CSU MONTEREY BAY MARINA, CA

UNIVERSITY OF HOUSTON ATHLETICS HOUSTON, TX

SUFFOLK UNIVERSITY BOSTON, MA

CENTRAL MICHIGAN UNIVERSITY MOUNT PLEASANT, MI

HUMBOLDT STATE UNIVERSITY ARCATA, CA

UNIVERSITY OF CHICAGO CHICAGO, IL

GEORGE WASHINGTON UNIVERSITY WASHINGTON, DC

IDAHO STATE UNIVERSITY ATHLETICS POCATELLO, ID

UNIVERSITY OF IDAHO MOSCOW, ID

HASTINGS COLLEGE HASTINGS, NE

STEPHEN F. AUSTIN UNIVERSITY NACOGDOCHES, TX

SEPTEMBER 2021 | CHARTWELLSMONTHLY.COM

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