creating exceptional student experiences at the … exceptional student experiences at the...

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Creating Exceptional Student Experiences At The University of Pittsburgh Meet the Managers Susan Fukushima Resident District Manager Abdou Cole - General Manager Keith Bauman– Dir. Of Ops. Antonio Rivera– Cathedral Café Dianne Duncan– Coffee Carts Mahmoud Bouassida– Einstein’s Jon Soulia– Market Central Jim Elsenheimer– Perch Dan Pollice– Schenley Chefs Matt Mantini Executive Chef @ Market Central Devon Horne Executive Chef @ The Perch David Hampton Chef Manager @ Cathedral Café William Baskervill Volume 1, Issue 2 October 2012 © Sodexo. All rights reserved. Student Newsleer Staff Kristen Lauteri Markeng Manager Students Maria Jose Alban Ma Gretz Susan McGowan Nina Ricci Elisha Singh Brenna Sweetman [email protected] Student Insights Health & Wellness Food Lovers Think Green Events Health & Wellness Sodexo has taken steps to incorporate healthy eating into your dining experience! Recently, MyFitnessPal and Sodexo have teamed up. Now MyFitnessPal members can access nutrition facts for Sodexo meals. This makes tracking your meals at school even easier! Signing up for MyFitnessPal is free and an App for Apple products is available. MyFitnessPal allows you to set a weight goal, track your meals and fitness, and generate weekly reports. It also creates a plan to meet your weight goal by calculating exactly how many calories, carbohydrates, protein and fat you need. Another addition is the QR Codes that will soon be seen across campus at all dining locations. These QR Codes will link to the nutrition facts for the corresponding locations, allowing you to make a healthy choice quickly and easily. To read the QR codes, a scanner is required on your smart phone. Look for all of them by the end of October!

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Page 1: Creating Exceptional Student Experiences At The … Exceptional Student Experiences At The University of Pittsburgh ... Dan Pollice– Schenley Chefs ... campus at all dining locations

Creating Exceptional Student Experiences

At The University of Pittsburgh

Meet the Managers

Susan Fukushima

Resident District Manager

Abdou Cole - General Manager

Keith Bauman– Dir. Of Ops.

Antonio Rivera– Cathedral Café

Dianne Duncan– Coffee Carts

Mahmoud Bouassida– Einstein’s

Jon Soulia– Market Central

Jim Elsenheimer– Perch

Dan Pollice– Schenley

Chefs

Matt Mantini

Executive Chef @ Market Central

Devon Horne

Executive Chef @ The Perch

David Hampton Chef Manager @ Cathedral Café

William Baskervill

Volume 1, Issue 2 October 2012

© Sodexo. All rights reserved.

Student Newsletter Staff Kristen Lauteri

Marketing Manager

Students

Maria Jose Alban

Matt Gretz Susan McGowan

Nina Ricci

Elisha Singh

Brenna Sweetman

[email protected]

Student Insights

Health & Wellness

Food Lovers

Think

Green Events

Health & Wellness

Sodexo has taken steps to incorporate healthy eating into your

dining experience! Recently, MyFitnessPal and Sodexo have teamed

up. Now MyFitnessPal members can access nutrition facts for Sodexo

meals. This makes tracking your meals at school even easier! Signing

up for MyFitnessPal is free and an App for Apple products is available.

MyFitnessPal allows you to set a weight goal, track your meals and

fitness, and generate weekly reports. It also creates a plan to meet your

weight goal by calculating exactly how many calories, carbohydrates,

protein and fat you need.

Another addition is the QR Codes that will soon be seen across

campus at all dining locations. These QR Codes will link to the nutrition

facts for the corresponding locations, allowing you to make a healthy

choice quickly and easily. To read the QR codes, a scanner is required

on your smart phone. Look for all of them by the end of October!

Page 2: Creating Exceptional Student Experiences At The … Exceptional Student Experiences At The University of Pittsburgh ... Dan Pollice– Schenley Chefs ... campus at all dining locations

Think

Green

Nearly one million plastic bags are consumed per minute

worldwide! Most of these end up in landfills or polluting our

waterways. Through collaboration of the University student body

and the University staff, Pitt can transition away from plastic bag

use with a reusable bag lending system in Quick Zone. Every

student's personal choice to use a plastic bag for a brief amount of

time adds up since the manufacture and distribution of plastic

bags adds tons of carbon emissions into the air. Many other

universities have successfully removed plastic bags and achieved

this new standard of sustainability. Committing Pitt to a position

against plastic bags is not only a commitment to the environment

but also a commitment to leadership, economic responsibility and

the future of Pitt's community.

Save Chris

the Turtle!

Students stopped by the QuickZone

to sign the pledge to “Just Say No

to Plastic.”

Go to Pitt Dining’s Facebook

www.facebook.com/pittdining to

sign the virtual pledge online!

Page 3: Creating Exceptional Student Experiences At The … Exceptional Student Experiences At The University of Pittsburgh ... Dan Pollice– Schenley Chefs ... campus at all dining locations

Upcoming

Events

Page 4: Creating Exceptional Student Experiences At The … Exceptional Student Experiences At The University of Pittsburgh ... Dan Pollice– Schenley Chefs ... campus at all dining locations

Join Chef Matt Mantini for:

BBQ Food Lovers Club

Tuesday, October 9th @ 5PM

University Club Terrace

Last year’s examples include:

Food Lovers Club

Interested in Learning About Food, Cooking and Love Food?

Join the Food Lovers Club! Register by emailing [email protected]

or Ask at any of our monthly events

Italian

Greek

Chinese

Holiday Foods

Mexican

Veggie

Mediterranean

Meet Our Chefs on Campus

Devon Horne, executive chef of The Perch, started studying food services in high school and

has continued working with food ever since. Devon traveled to Germany after he graduated and

worked as a cook for an army tank unit. After spending three years in Germany, he returned to

Pittsburgh and started working as a cook in Wonderful Wanda’s Restaurant right here in Oakland.

He joined the chef apprenticeship program while he was at Wanda’s and stayed there for another

three years. Devon then began working at the River’s Edge restaurant inside the Sheraton Hotel

and ran the buffets and Sunday brunches for five years. He then worked as the garde manger for

the William Penn hotel downtown for nine years. He left the hotel business for one year to join Dizzy’s restaurant in

the Strip District but that operation was eventually shut down. Devon then joined Pitt and worked in a variety of

different positions before he made his way to The Perch. He says he “loves working there more than anywhere else.”

He enjoys the student engagement and the relationships he gets to build with them. His favorite things to cook are

seafood dishes and cakes. He loves to eat hoagies and have pecan pie for dessert. Devon’s specializes in creating

edible sugar and chocolate sculptures of intricate objects like hats, ties, purses, and shoes.