Ricky Gordon, production cook at The Brick City Café, is just one of the many Dining Services staff who provides campus members great food, helpful service, and a warm smile on a daily basis. The Reporter Magazine features a highlight article on Gordon or “that guy” as RIT students fondly call him. For Gordon, working and interacting with students as they line up at Brick City’s grill is “the best part” and his “big personality” and grilling chops has guests coming back for more.
Patty Spinelli, executive director for Dining Services, was presented RIT Student Government’s President’s Award during their end of year banquet on May 3, 2012. The President’s Award is presented in recognition of an individual or department that shows exemplary commitment to support the efforts of Student Government. Bestowing this award to Spinelli shows recognition of her steadfast dedication and upmost priority to serve the RIT student body. As Greg Pollock, Student Government president, clearly states, “The second President’s Award goes to a simple, but phenomenal woman who did more than just her job. She owned it. She made it her business to care about each and every one of us.This woman did her job almost as if she were taking care of her own kids, and that is something many people forget to do in higher education.”
The spring 2012 SAS newsletter features a special retirement and farewell message to Patty Spinelli, executive director for Dining Services, from Dr. Howard Ward, assistant vice president for SAS. Patty’s exceptional leadership, vision, and warmth not only transformed the community culture, she also positively impacted the lives and careers of so many in Dining Services and SAS. Even though Dining Services benefitted from Patty’s direction for only a few short years, the positive impact she has made will be felt for many to come. Also highlighted in this issue is our participation in RIT’s new Wellness Nutrition Team, results from our annual customer satisfaction survey, winners of CAB’s pizza competition, Meatless Monday news, and a special kudos to David Faas, assistant manager for RIT Dining’s residential stores, for receiving the Albert J. Simone Distinguished Service Award for his involvement with the RIT hockey corner crew.
A number of RIT Dining Services initiatives are highlighted in the winter newsletter including Smart Nutrition, the GV Market’s annual scavenger hunt, RITZ Tailgate parties, and more.
RIT Dining Services chefs Adam Balcerzak, Autumn Geer, Jason Knight, and Richard Cisco received the bronze award at Skidmore College’s culinary conference themed “Healthy Foods, Sustainable Choices.” The two-day conference held in January in Saratoga Springs included a cooking competition where teams from 10 colleges were judged on taste, serving size, use of product, sanitation, etc. by the American Culinary Federation. Congrats to our award-winning chefs!
Dining Services introduces Smart Nutrition, a comprehensive nutrition program to educate and assist students, faculty, and staff with eating well on campus. The program provides practical information and resources on nutrition, healthy living, and dietary restrictions and preferences.
Brian Haygood, receiving clerk at the Café & Market at Crossroads, is the proud honoree of the 2011 Dancy Duffus Outstanding Citizenship Award and is recognized for his high degree of excellence, professionalism, and integrity.
RIT Dining Services initiatives are highlighted in the fall newsletter including Crazy O’s Tiger Sauce, Gracie’s Special Meal Bundles, Special Delivery, and more.
The Gold Medal® Medallion Culinary Challenge is a recipe contest presented by General Mills Foodservice. Stephen Kingston, RIT Dining Services executive chef, won the bronze award for his BBQ pizza that showcased a Gold Medal® Buttermilk biscuit mix and cheddar cheese pizza dough topped with scrambled eggs, caramelized onions, smoked beef brisket, and BBQ sauce.
RIT Dining Services chefs Stephen Kingston, Herlan Manurung, Steven O'Flynn, and Adam Soucy won the bronze award in the 17th Annual Tastes of the World Chef culinary competition. The conference brings hundreds of collegiate chefs from the U.S. and Canada together to learn from culinary experts. This year's conference theme was "simple food, healthy living" and RIT Dining Services chefs Kingston, Manurung, O'Flynn, and Soucy competed to prepare and plate a four-course meal in three hours using a mystery basket full of products.
Chef Herlan Manurung named winner of "Battle Burger", Dining Services' 2nd Annual Food War, August 2011
Dining Services is proud to announce that Chef Herlan Manurung, sous chef at the Café & Market at Crossroads, is the winner of our 2nd Annual Food War - "Battle Burger"! His Umami Burger - seasoned ground beef patty stuffed with bacon and topped with cilantro citrus chili sauce served on herb flat bread with a Baton net apple, carrot, and cucumber pickled salad - is a unique and savory twist on a classic burger. Connect with the Café & Market at Crossroads on Facebook to see when this savory special is available.
Dining Services' annual food war competition allows staff to showcase their culinary skills and creativity to create a signature meal that is judged on originality, taste, and appearance.
Cover story highlighting Global Village, specifically The Market at Global Village, as well as RIT Dining Services’ convenience stores and innovative business practices.
The Global Village Market’s 2011 NACUFS “Best In Business” award is mentioned in this article that shares the overall progress, use, and positive impact of RIT’s Global Village.
The Market at Global Village is proud to announce that they are the recipients of the National Association of College & University Food Services (NACUFS) 2011 “Best In Business” New Store Design Innovation Convenience Store Award. RIT members are invited to stop by The Market to view a copy of the book that was created for submission and to check out this award-winning RIT Dining Services location. Congratulations and a special thank you to all those who assisted in the creation and realization of The Market’s design and concept from start to finish.
Café & Market at Crossroads Chef Herlan Manurung’s edamame recipe was selected by Barilla Pasta for creativity and culinary skill using their products. Chef Herlan’s recipe was one of eight recipes selected from an impressive group of recipes submitted from well-known locations across the country, including Cal Dining, Hard Rock Cafe, Harvard, and the MGM Grand. Barilla Pasta will be pitching the eight selected recipes to trade publications and conferences to promote creative, culinary recipes. Enjoy Chef Herlan’s recipe be clicking here.
RIT executive chef Stephen Kingston instructs a hands-on cooking class preparing Penne All’arrabbiata with Mushrooms at the New York Wine & Culinary Center’s 4th annual Barilla Italian Cooking Weekend. Chef Kingston joins a number of renowned executive chefs from the Rochester community to help spread Barilla’s guiding philosophy: that the creation, cooking and eating of food is much more than simply meeting a basic human need–it is an art. All of the classes are sponsored by Barilla, with a portion of the proceeds donated to Foodlink to support the food banks in the Rochester area.
Craig Neal, associate director for new business development, RIT Dining Services, quoted on providing RIT students quality, healthy Barilla pasta products opposed to lower cost, generic products.
