Foodservice Equipment & Supplies

OCT 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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sauce and bake it in a large hearth oven. The platform offers authentic Roman-style pizza and traditional flatbread pizza. "Because of the volume of pizzas sold, we prepare one half before service time and finish the other half during service," Morisette says. This platform also contains a quick-speed oven that bakes gluten-free pizza. A separate refrigerator holds gluten-free crusts. Other ingredients are held in a cold well. Customers visiting this station also find other dishes inspired by the cultures surrounding the Mediterranean Sea. A hum- mus and crudité bar will be available in the near future. As its name implies, World's Fare features a globally inspired food theme. A rotisserie bakes meats such as whole chickens and legs of lamb that staff carve to order. Staff use induction cooktops, a countertop radiant broiler, countertop Chuck Faulkinberry, director, Hemmingson Center and Auxiliary Services. Arriving at Gonzaga in October 2010 as a resident district manager with Sodexo, Faulkinberry held this position until the fall of 2014. While the John J. Hemmingson Center was in mid-construction, he was asked to join the university team to create and lead a new organization that manages the John J. Hemmingson Center for the campus. He also oversees campus auxiliary businesses. Prior to Gonzaga, he worked for Sodexo for 30 years in higher education. Alec Holser, AIA, LEED AP BD+C, principal, Opsis Architecture. During his 30-year career, Holser has emphasized sustainable design strategies for his projects. His architecture addresses diverse project types, including student unions, libraries, performing arts centers, student recreation centers and classroom buildings. He led architecture teams in the design of innovative K-12 schools including the net-zero Hood River Middle School Music and Science Building, which is LEED Platinum certified. Paul Kinley, AIA, LEED AP BD+C, principal, Opsis Architecture, and John J. Hemmingson Center project manager. Kinley brings 30 years of experience in the design of higher education facilities with a deep understanding of the specialized systems and planning criteria that support successful student life spaces. In addition to the Hemmingson Center, he recently completed the award-winning Reed College Performing Arts Building, as well as the Washburne University Center at Pacific University. Linda Midden, design director, Webb Foodservice Design. Midden joined Webb Foodservice Design 10 years ago. She brings more than 20 years of experience in retail design across the country, as well as extensive experience in management and in architectural graphics. Midden's other recent projects include Chapman University's Randall Dining, UC San Diego's 64 Degrees, and The Lodge at University of Colorado – Colorado Springs. Thomas Morisette, executive chef, Sodexo. After culinary arts school graduation, Morisette worked at the Tulalip Bay restaurant near Seattle, Yummy Wine Bar and Bistro in Seaside, Ore., and Zag Dining by Sodexo at Gonzaga University. When he became executive chef in 2013, he helped plan and transition to the Hemmingson Center where he leads a team of five salaried chefs and 70 culinarians campus-wide. Ben Pollock, senior project manager, Webb Foodservice Design, Colorado Springs, Colo. office. Prior to joining Webb Foodservice Design in 2010, Pollock began his career at Hatch Design Group in Orange County, Calif. After more than 16 years, he went on to work independently as one of the founders of Total Concept Designs. Pollock's other recent projects include The Lodge at University of Colorado – Colorado Springs and CSU Sacramento Dining Commons. MEET THE PLAYERS 72 • FOODSERVICE EQUIPMENT & SUPPLIES • OCTOBER 2017

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