2008 Woodie Awards
Episcopal's Culinary future: new food options on Maguire Campus?
Sean Updegrave '08
Issue date: 5/10/08 Section: Features
Episcopal Academy officials are leaving behind a lot of furniture and equipment when they turn over their property to Saint Joseph's later this summer.
Unfortunately, they're not leaving the Roasted Pepper and Crab or the Tuscan White Bean with Proscuitto soups.
And the salad bar? Tortellini with Pesto. Dried Figs. Hummus. Tabouli.
It gives "most restaurants a run for their money," said John Familetti, Episcopal's dining services director and head chef.
Serving high school students to kindergarteners, as well as faculty and staff, the Episcopal cafeteria serves a wide variety of the "freshest and high quality" food, Familetti said.
So what will become of Episcopal's dining hall when Saint Joseph's takes over?
Officials from Episcopal and Saint Joe's are working together to satisfy the needs of both schools.
"We are offering Saint Joe's what they want from our cafeteria," said Familetti, "but if we have an opportunity to sell some of the equipment, we will."
There are currently no plans to keep Episcopal's dining room running as a full-service cafeteria, said Kevin Robinson, vice president of administrative services at Saint Joseph's. Because no residence halls will be built on the Maguire campus, another full-size cafeteria is not necessary, Robinson said. Moreover, the size of Saint Joseph's current student body does not warrant another cafeteria, he said.
Still, Saint Joseph's has a definite interest in offering some sort of food service on the new Maguire campus, Robinson said.
Episcopal cafeteria's existing kitchen will still be used, and Saint Joseph's officials are considering adding something along the lines of a Panera Bread in that building, Robinson said.
One of the classroom buildings on the Maguire campus will also have a "coffee café" after renovations, Robinson said, dding that it would be something similar to what is offered in the first floor of Mandeville Hall or the bottom floor of Bellarmine Hall.
Specific changes to Episcopal's cafeteria will depend on what seating and lounge areas Saint Joe's decides to provide, Robinson said.
""It will be something we will grow into as we move along," said Robinson. "It truly depends on what the students really want."
Unfortunately, they're not leaving the Roasted Pepper and Crab or the Tuscan White Bean with Proscuitto soups.
And the salad bar? Tortellini with Pesto. Dried Figs. Hummus. Tabouli.
It gives "most restaurants a run for their money," said John Familetti, Episcopal's dining services director and head chef.
Serving high school students to kindergarteners, as well as faculty and staff, the Episcopal cafeteria serves a wide variety of the "freshest and high quality" food, Familetti said.
So what will become of Episcopal's dining hall when Saint Joseph's takes over?
Officials from Episcopal and Saint Joe's are working together to satisfy the needs of both schools.
"We are offering Saint Joe's what they want from our cafeteria," said Familetti, "but if we have an opportunity to sell some of the equipment, we will."
There are currently no plans to keep Episcopal's dining room running as a full-service cafeteria, said Kevin Robinson, vice president of administrative services at Saint Joseph's. Because no residence halls will be built on the Maguire campus, another full-size cafeteria is not necessary, Robinson said. Moreover, the size of Saint Joseph's current student body does not warrant another cafeteria, he said.
Still, Saint Joseph's has a definite interest in offering some sort of food service on the new Maguire campus, Robinson said.
Episcopal cafeteria's existing kitchen will still be used, and Saint Joseph's officials are considering adding something along the lines of a Panera Bread in that building, Robinson said.
One of the classroom buildings on the Maguire campus will also have a "coffee café" after renovations, Robinson said, dding that it would be something similar to what is offered in the first floor of Mandeville Hall or the bottom floor of Bellarmine Hall.
Specific changes to Episcopal's cafeteria will depend on what seating and lounge areas Saint Joe's decides to provide, Robinson said.
""It will be something we will grow into as we move along," said Robinson. "It truly depends on what the students really want."
Viewing Comments 1 - 3 of 3
Brendan Stack
posted 6/06/08 @ 10:38 PM EST
Whatever they offer will be charging 3 times the market value. A Hawk wrap with approximately 1/5th lb of chicken (good kind is 2.99 a lb, I suspect the schools chicken is of a lesser quality, and purchased in bulk), a wrap valued at maybe 10 cents, sauce the same, and tomato and lettuce, valued at 4 cents by Wendys, costing $6. (Continued…)
nevia987
posted 6/12/08 @ 5:34 AM EST
Most of the culinary colleges are situated at excellent locations and provide students with ample amount of opportunities. Students learn by demonstration classes, hands-on classes and workshops by experienced chefs. (Continued…)
nevia987
nevia987
posted 6/12/08 @ 5:36 AM EST
Most of the culinary colleges are situated at excellent locations and provide students with ample amount of opportunities. Students learn by demonstration classes, hands-on classes and workshops by experienced chefs. (Continued…)
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