Gagnon Named Executive Director at SUNY Cortland


May 19—Pierre Gagnon has been named executive director of the Auxiliary
Services Corporation (ASC) at SUNY Cortland beginning June 29.


Gagnon comes to SUNY Cortland from Jefferson Community College in Watertown, N.Y., where he served as executive director of the Faculty Student Association. Previously he was the owner of Spartan Consulting, which provided commercial and custom database development services to clients throughout New York. He also has held positions at Clarkson University, St. Lawrence (N.Y.) County Solid Waste Authority and Barton Hepburn Hospital. Gagnon holds a bachelor's degree in biology from Potsdam College and a master's degree in business administration from Clarkson University. 


Gagnon will replace Dana Wavle, who left in January to become the vice chancellor of administration and finance at Indiana University Southeast. Interim Executive Director Michelle Brackin will be the assistant to the executive director.

More From FoodService Director

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

FSD Resources