Foodservice Equipment & Supplies

OCT 2018

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

Issue link:

Contents of this Issue


Page 61 of 99

● ● ● ● ● ● ● ● ● 60 • FOODSERVICE EQUIPMENT & SUPPLIES • OCTOBER 2018 ON-SITE PROFILE local farmers. "We're part of Real Food Challenge," says Brandon Williams, Sodexo's campus executive chef. "We're serving 25 percent real food on campus, which is almost 5 percent higher than the commitment of 20 percent we met two years ago. We've done this despite being landlocked here, which presents a challenge." The Real Food Challenge focuses on using local, eco-friendly and humane farms and food businesses. A hot prep area supports production of bulk menu items. It contains two 50-gallon tilting kettles, a large tilt skillet for soups, sauces and pasta, and one double-stacked combi oven for par-cooking, finishing off menu items and baking. Culi- nary staff use a rotisserie to cook large roasts and various cuts of chicken, beef and pork. Cook-and-hold ovens also support production. Staff also use equipment here for breakfast pro- duction. The morning meal menu features scrambled eggs cooked in the tilt skillet and breakfast meats and vegetables cooked in the combi ovens. The back-of-the-house kitchen also contains clean and dirty dish tables, a conveyor dishwasher and potwashing areas. "The design allows staff to prepare most of the menu items at the stations so students and other customers can watch preparation and cooking," Williams says. Servery Stations Sizzle!, a grill station, contains a three-foot-long flattop, charbroiler, cold wells and refrigerated drawers beneath to hold raw products. Staff here prepare burgers, veggie burgers, falafel sandwiches, steak sandwiches, Dijon chicken sandwiches and fish tacos. Staff use fryers for Parmesan black pepper fries. Staff also make breakfast items on the flattop, including French toast, traditional pancakes and potato pan- cakes. "This is the busiest station and the first one seen when entering," Williams says. The pizza station, named Fireside, features a rotating, double-deck stone oven and offers two varieties of pizzas daily. Varieties rotate through a five-week menu cycle. Staff also use the oven to bake flatbreads, casseroles and pasta dishes along with muffins and scones. Global Plate/Rotisserie presents international fare. Staff prepare such menu items as General Tso's chicken and Thai en- trees with an open rotisserie, tandoori oven, a smoker and woks. Above left: Students gather during a busy lunch period. The facility serves upwards of 4,000 students a day. Above right: Matt Weeks g rills burgers to order at Sizzle! ● Owner: The University of Vermont ● UVM Associate Dean for Student Affairs: Dennis DePaul ● Dean of UVM Continuing and Distance Education and Research Faculty Member in Faculty in Nutrition and Food Science and Medicine: Cynthia L Belliveau ● UVM Dining Director, Sodexo: Melissa Zelazny, RD ● General Manager, Sodexo: Keith Waterfield ● Campus Executive Chef, Sodexo: Brandon Williams ● Architect and Interior Design: WTW Architects, Pitts- burgh; Richard DeYoung, FAIA, president and CEO ● Equipment Dealer: Kittredge Foodservice Equipment & Supplies, Williston, Vt. ● Construction: Engleberth Construction Inc., Colchester, Vt. KEY PLAYERS

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - OCT 2018