There might be more going on behind the scenes in the dining hall than you’re aware of.
Director of Food Services Adam Vigue has implemented several activities for the staff in the dining hall and Hornet’s Nest in hopes to reach goals and improvements the team has set for themselves.
“Improving quality and selection are our goal every semester,” said Vigue.
What you may not know is that the theme meals (like the recent local food day and carnival-themed meals) were actually ideas from the staff. About each month, an incentive of a $50 award is given to the staff member that comes up with the best theme idea. The next competition will be in April.
Another thing to be on the look out for is a dining hall cook competition. Each cook working for ARAMARK here at Lyndon will have the opportunity to enter a dish in a competition where students can vote for their favorites.
Vigue says that the dining hall and Hornet’s Nest will be joining Facebook soon, where daily menu items will be listed.
“It’s a much better outlet to reach students,” says Vigue, adding that special raffles and give-aways will also be announced for those who “like” the Facebook page.
There have been personnel changes in the food services here as well. The new lead cook is Ryan Poulin, who now acts as the overall supervisor in the dining hall kitchen. Personnel have also been learning from experts. The chef manager at the Coast Guard Academy worked with the kitchen staff earlier this month, and there are plans for some of the LSC ARAMARK staff to go to the academy during spring break for further training.
Looking toward next semester, Vigue comments that the snack bar menu will be changing in hopes to provide better prices in the combo menu and better selection in the deli.
“Every year there are changes,” says Vigue.