On the Job with Julie Stewart

Stewart has managed SAS through a campus transition period.

Snapshots, SAS, Building F3 p.m.: We finally arrive at the campus’s newest café at Building C, which is managed by Bon Appétit Management Co. The café opened in April. Stewart says they decided to bring in Bon Appétit because of the company’s local and sustainable efforts, since the building was SAS’s first attempt at a LEED-certified building. The café itself features made-to-order sushi, wood-fired pizzas, pastas stir-fry, made-to-order sandwiches, a large salad bar, a grill and daily desserts. There also is a large grab-and-go area for people on the run. The café features an expansive seating area with several different types of seating such as booths, large tables for big groups, long communal tables, and smaller high and low tables. Stewart says she hopes to bring the different types of seating from Building C to the renovation at Building R, especially the communal tables, which Stewart says she has been surprised to see have been a big success.

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Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
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We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

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