School food has earned a certain reputation over the years — one that has even been sung about by Adam Sandler in the song, “Lunch Lady Land.”
A survey sent out to students at Indiana University Southeast last spring revealed that even though they are a college campus, they weren’t immune. Students said long lines, as well as the food quality, needed improvements.
So, Dana Wavle, vice chancellor for administration and finance, decided to take action, hiring a chef to come in and get the recipes up to par for the Commons Food Court. There is also an additional register set up, giving students three areas to check out.
“I think it’s great. We’re getting very positive feedback,” Wavle said.
Dylan Starkey, who worked previously as a chef of a Louisville catering company, is now working to take comfort food to a new level.
“Mac and cheese can be a lot more than mac and cheese,” Starkey said of adding something special to make each recipe kick.
This summer, Starkey enlisted the help of faculty to perfect his pizza recipe, finally settling on his third formula.
“I think we hit a home run with it and it’s a healthy pizza,” said Wavle, who was involved in the tasting process.
Starkey said he is working to make the options tasty, as well as healthy. He also increased the healthy food choices by having a larger salad bar and more salads and sandwiches made to go.
“I’m always looking for new ideas and feedback,” he said.
He is also willing to share — even his recipes. He said if someone wants to know how he made something, just ask.
Wavle said he also lowered the cost of many of the food options after hearing from the students in the survey. To be able to do that, he had to find other ways to save, which include less expensive packaging for food items and eliminating most bottled drinks and offering more fountain drink options. Credit cards are also no longer accepted, since fees alone cost $24,000 last year, Wavle said. However, the campus U Card, which students can put money on, is accepted.
“We’re not in this to make money,” Wavle said. “We’re in this to cover our costs.”
To get people to come in and see all the changes, students are being given coupon books with tickets for free coffees, sides and more.
So far, students said they like the change.
“Last year I didn’t like to eat here much, because the food was so-so and since they hired the chef the food has gotten better so I might eat here more,” 20-year-old Evan Kikta said between bites of his sandwich. “The fruit is fresher and the hot meals are a lot tastier than they were before.”
“I think it’s good. It’s good food, like something you’d go out to eat and order, not like school food,” 19-year-old Brittany Logan said.
The changes aren’t over for the cafeteria yet. Wavle said there are plans under way for a $400,000 renovation of the kitchen area, which would create more open area as well as visible cooking areas. He said construction on that will likely begin next summer if not sooner.
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September 1, 2009
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