julie kendrick for catersource magazine -- catering to college students

892019 Julie Kendrick for Catersource Magazine -- Catering to College Students

httpslidepdfcomreaderfulljulie-kendrick-for-catersource-magazine-catering-to-college-students 15 E D U C A T I O N N E W S P R O D U C T S amp I D E A S F O R P R O F E S S I O N A L C A T E R E R S

JANUARY 2015

IndustryState of the

STATS TRENDS

PREDICTIONSfor2015

+Steal This Creative plating 66Designing stations amp buffets 46 bull Sweet treats amp eats 22The rise of beer cocktails 50Sodexorsquos Beth Winthrop on dietary compliancy 40CSES2015 is just around the corner 10

S h o w D e t a i l s F o r m o r e i n f o o n C S E S 2 0 1t u r n t o t h e fi n a l 4

p a g e s o f t h i s d i g i t a l e d i t i o n C l i c k H e r e


httpslidepdfcomreaderfulljulie-kendrick-for-catersource-magazine-catering-to-college-students 25



CULINARY 983080CONTINUED983081

42 JANUARY 2015 CATERSOURCE

75 of Sodexorsquos resident dining

venues is an allergen-free station

open to all diners It serves simply

prepared meat fish and chicken

dishes along with vegetables and

gluten-free starchy side dishes

prepared with a minimum of sauces

or add-ins The station segregates all of

its ingredients and utensils in the main

kitchen and also offers food-forward

prep at the station ldquoIf the student

can see the rice cooker right there onthe counter and watch the stir fry

being made it can build a feeling of

trustrdquo Winthrop says She also notes

the station is popular with those

who donrsquot have any restrictions

ldquoThere are a lot of people who just

like simple food wersquove foundrdquo The

program has been receiving industry

attention and was recently named

Best Wellness Concept in Food

Managementrsquos 2013 Best Concept

Awards competition

FROM PIZZA amp FRIES TO MINDFUL

CHOICES

Winthrop sees the campus setting as

the perfect RampD laboratory for the

development of new menu options

since the college setting is very

diverse ldquoWe have so many different

types of customersrdquo she says ldquoThey

range from 18-year-olds who arehappy to be away from family rules

and just eat pizza and fries at every

meal to students who are thinking

deeply about food systems and want

to know how wersquore managing issues

like farm-to-table and GMOsrdquo

To help address those deeper

concerns Winthroprsquos group

developed Mindful a new healthy

food marketing program [mindful

sodexocom] which recently won a

ldquoBest Conceptrdquo award from FoodManagement Mindfulrsquos colorful

recipes and marketing attract

customers running in for a quick meal

as well as those concerned with every

aspect of a mealrsquos ingredients ldquoItrsquos

a wellness offer that reaches across

all our segments designed to make

it easy for people to make a healthy

choicerdquo Winthrop says

FROM CAMPUS TO CATERING 991251

LESSONS LEARNED

During her presentation at the March

conference Winthrop will focus on

the universal aspects of dealing with

food restrictions and specific ways

to provide excellent catered cuisine

and hospitality to guests with special

dietary needs ldquoSuccessful caterers are

very careful and organized peoplerdquo

Winthrop says ldquoIf you get to a venue

thatrsquos two hours away from your prep

kitchen and yoursquove forgotten forks

yoursquore in trouble In the same way

you need a tight system for knowingabout guest food restrictions ahead

of time and you need to ensure your

transportation phase keeps things

separated in order to avoid cross-

contactrdquo

THINKING AHEAD

Winthrop acknowledges that the

campus environment allows her

staff to be briefed in advance on

restrictions from every student-diner

ldquoFor a caterer however people oftenjust show up and expect to be fed in

a way that is compliant with their

restrictionsrdquo she says ldquoItrsquos important

to have a system in place that allows

people to communicate about special

needs in advance but sometimes that

just doesnrsquot happenrdquo

Winthrop encourages caterers to

plan menus with an eye toward

accommodating those who might have

Beth Winthrop will be appearing on Sunday March 8 in

Las Vegas speaking on the very relevant topic of Navigating

Gluten-free Allergy and Dietary Considerations

On-premise off-premise campus and contract caterers all

face one issue in common at almost every event they will

have to accommodate allergic gluten intolerant and other

diet restricted guests From the food source to the prep

kitchen to the guest table you will need a plan to assure that

you have taken every precaution and have foolproof systems

in place to guarantee every guest has an exceptional meal

See Beth Winthrop

CSES2015

You need a tight system for knowing about guestfood restrictions ahead of time and you need toensure your transportation phase keeps thingsseparated in order to avoid cross-contact



CATERSOURCE JANUARY 2015

special dietary needs ldquoIn the way

yoursquove always had a few vegetarian

options ready lsquojust in casersquo itrsquos a

good idea to plan ahead for the

possibility of other restrictions

toordquo she says ldquoFor example if you

donrsquot have safe food offerings for

the nut-free eater they might take

a dangerous chance and eat the

food anyway or go hungry and

neither of those are good options

With a little foresight you can be

more prepared For example if

yoursquore making scalloped potatoes

which are gluten-free do you really

need to sprinkle breadcrumbs on

top Or if you create a parfait it

might be fine for someone with nut

allergies but if you garnish it with

almonds then they canrsquot eat itrdquoNo matter what yoursquore serving

Winthrop suggests thorough

training for prep staff on

procedures to minimize contact

between restricted foods and the

larger menu ldquoThat philosophy

extends to methods of service toordquo

Winthrop says ldquoDonrsquot put a nut-

free entreacutee on a serving tray with

seven other dishesrdquo

Itrsquos important tohave a systemin place thatallows people tocommunicateabout special

needs in advancebut sometimesthat just doesnrsquothappen

ob je t d rsquoa r t

P r o f e s s i o n a l p e r f o r m e r c o n t r o l l e d c o n d i t i o n s

D o n o t a t t e m p t

Gasser chairs occupy that lofty perch where fashion sense and common

sense intersect Incorporating a stylish flair for design with a fanatical

devotion to detail Gasser chairs donrsquot merely perform they dazzle

gasserchaircom | 8003232234Featured Chair SE-8800-S10




GUEST RELATIONS

Front-of-house dynamics are

especially important for a special-

diet guest ldquoWhile they do want to

know yoursquove addressed their needs

they also donrsquot want to be singled

out or made to feel differentrdquo

Winthrop says ldquoHaving a waiter

arrive at a table and announce

lsquoWhorsquos the gluten free platersquo is a big

no-nordquo Staff should be well-trainedto confirm the ingredient list for

each item ldquoBut waitstaff should

never assure someone that a

food is perfectly fine for

them to eatrdquo Winthrop

stresses ldquoIf there are

questions the guest

should be directed to the

chef or the managerrdquo

LOOKING TO THE FUTURE

While many in the catering industry

are accepting that issues of food

restrictions are the ldquonew normalrdquo it

seems to be an issue continuing to

increase in intensity According to

Food Allergy Research amp Education

(FARE) 15 million Americans have

food allergies Many more

voluntarily restrict their diets for

religious ethical and wellness

reasons FARE funds research to

accelerate the development of safe

practical therapies that would

protect individuals with foodallergies against life-threatening

anaphylaxis but no cures are in the

pipeline at present ldquoIn the

meantime this is our reality and we

all have to learn how to thrive in

itrdquo Winthrop says

This consumerized recipe for grapefruit tilapia and wild rice is okay for allergy

managementrdquo Winthrop says Find the full recipe here tinyurlcomlpzkbrc

GRAPEFRUIT BBQ BAKED TILAPIA WITH WILD RICE amp STUFFED

TOMATO

YIELD 6 SERVINGS

INGREDIENTS

1 Tbsp grapefruit BBQ sauce (see recipe below)

1 Tbsp + 1-12 tsp garlic fresh

34 tsp kosher salt

34 tsp ground black pepper

12 Tbsp rosemary fresh chopped

12 Tbsp thyme leaves fresh chopp

34 Tbsp olive oil

6 tilapia fillets (3 to 5 ounces each)raw

METHOD

1 Prepare grapefruit BBQ sauce

according to recipe

2 Combine garlic kosher salt bl

rosemary and thyme Mix well

3 Combine BBQ sauce olive oil and garlic mixture to create marinade Rub

mixture onto fillets Hold refrigerated for one hour to marinate

4 Arrange marinated fillets on parchment-lined oven-safe pan

5 Bake in 400 degree F standard oven for 8 to 10 minutes or until fish flakes

asily and minimum internal temperature is 145 degrees F (for 15 seconds)

GRAPEFRUIT BBQ SAUCE

INGREDIENTS

2-34 tsp ketchup

1-18 tsp pink grapefruit juice canned

2-58 tsp tomato pureacutee canned

14 tsp Dijon mustard

18 tsp chili powder

18 tsp ground cumin

14 tsp chipotle peppers with adobo canned

METHOD

Combine all ingredients Mix until well-blended Hold refrigerated until ready

to use Julie Kendrick is a food writer

based in Minneapolis MN






























Awards competition


CHOICES




























LESSONS LEARNED

















contactrdquo

THINKING AHEAD

























See Beth Winthrop

CSES2015














































GUEST RELATIONS
















questions the guest


























TOMATO

YIELD 6 SERVINGS

INGREDIENTS



34 tsp kosher salt




34 Tbsp olive oil


METHOD


according to recipe









INGREDIENTS

2-34 tsp ketchup




18 tsp chili powder

18 tsp ground cumin


METHOD

















































GUEST RELATIONS
















questions the guest


























TOMATO

YIELD 6 SERVINGS

INGREDIENTS



34 tsp kosher salt




34 Tbsp olive oil


METHOD


according to recipe









INGREDIENTS

2-34 tsp ketchup




18 tsp chili powder

18 tsp ground cumin


METHOD





julie kendrick for catersource magazine -- catering to college students

Documents