Gary Coltek: Seeking what’s next

Coltek used his passion for sustainability to transform his program.

At a Glance

  • 16,000 students on meal plan
  • Nine dining locations
  • 230 employees
  • Up to 8,000 residential meals served a day 

Accomplishments

GARY COLTEK has transformed dining services at KENNESAW STATE UNIVERSITY by:

  • IMPLEMENTING small-batch cooking into The Commons dining hall infrastructure, allowing more dishes to be made to order
  • MAKING sustainability the program’s backbone, from a closed-loop waste management system to using product from three campus farms
  • SPEARHEADING the creation of a new culinary sustainability and hospitality academic program
  • BUILDING a team with varied skill sets that doesn’t need to be micromanaged 

Beyond waste management, it is what the department has been able to procure locally that is really impressive. The department receives the bounty of three campus farms, an on-campus permaculture garden and more than 10 hydroponic units located in The Commons.

For Coltek, this passion for sustainability was ingrained from an early age. “My grandparents had a farm in upstate New York where we’d work in the spring and summer,” Coltek says. “I remember taking the kitchen scraps out and dumping them in the field. We were taught to respect the land and the oceans.”

Culinary program

Coltek and his team have recently fused this passion for great food and sustainability by launching a new academic program for the university that will award degrees in culinary sustainability and hospitality.

“When I first came to the university, starting a culinary program was one of the first initiatives I discussed with the university president,” Coltek says. “Then last year we hired a director and we’ll be accepting our first students this fall.”

The program will offer a B.S. in culinary sustainability and hospitality, which the program prospectus says is “designed as a unique approach to the study of culinary and hospitality management, transcending the traditional culinary arts or hospitality management curricula to incorporate and infuse the study of sustainable best-practices employed around the world, emphasizing areas like food science, nutrition, agroecology, resource conservation, as well as essential business skills/abilities.” In addition to classwork, students will also partake in internships.

Coltek says the university took a different approach with its culinary program than those at other universities, which he says usually design the academic program first, then build a lab.

“With the construction of The Commons, the farms and the hydroponics, we basically built the lab first,” Coltek says. “We smoke our own meats and make our own cheeses and pickles. We’re looking into putting in a dry-aged meat room. The facility is also one of the largest freestanding LEED-certified Gold dining halls in the country.

“What excites me is that students who have an interest in our field don’t have to leave the state anymore,” Coltek says. “When they leave the state, they don’t usually come back. Another great thing about the program is that it is teaching what is relevant now. Some programs are still teaching old techniques. This is teaching what chefs need to know right now.”

Team building

Coltek credits the “best team in the country” with all his success. How was he able to build it?

“Every single member of our team are people I have hand picked,” Coltek says. “A lot of them grow into their positions and all of them have earned their responsibilities. We all work off each other every single day. I come up with ideas and they bring me back to reality. I think the biggest job they have is keeping me in check. I never micromanage. I let the pilot fly the plane. I present the end goal and [the staff] knows how to get there.”

McMahon says Coltek has also created a collaborative team environment.

“He puts people around him with varying skill sets that are able to do many things in many areas,” McMahon says. “I may be the marketing manager, but I have my hands in pretty much every aspect of the business here. I would say the same about everyone on our team. Gary’s very good about picking people who really know their business, so we have a really nice cohesive group.”  

More From FoodService Director

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

Ideas and Innovation
hybrid worker

Some of our employees can work four 10-hour days. It’s really helped with balance. We’ve also created a lot of hybrid positions, such as a personal services assistant and foodservice worker role. It allows workers to pick up more shifts and cover both positions.

Ideas and Innovation
cheeseburger

We set up an interactive collaboration with our dietetics department where students worked with our culinary team to test how recipes are imagined and produced. One of the recipes they came up with was a barbecue tempeh sandwich, which they believed was a great option for vegan students across campus. We added the sandwich to our On the Go program and then expanded it to our vegan station on campus due to its success.

Ideas and Innovation
salad bowl

We have reorganized our salad bars to not only include the traditional DIY salad ingredients, but also several daily entree salads. Our students requested 32-ounce heavy glass salad bowls that have been wildly popular. The big bowls allow students to load up on their favorite salads and customize with additional ingredients from around the servery. We have seen a significant surge in usage that cuts across all groups, including athletes.

FSD Resources