Windsor Park gets new dining director

Sodexo brings in Marco Hetterich to oversee foodservice at this Illinois retirement community.

Marco Hetterich has been named dining services director at Windsor Park, a continuing care retirement community, in Carol Stream, Ill. Hetterich comes to this Sodexo-managed account from Provena St. Joseph Medical Center, in Joliet, Ill., where he was operations manager and executive chef.

“Our goal is to make dining a special occasion while presenting a variety of delicious and nutritious meal options to our residents every day,” says Windsor Park Executive Director Karen Larson. “Marco brings a creative flair for new and diverse cuisine. His European and Latin American background is sure to bring an international touch to our menu.”

Hetterich received his culinary training at the Culinary Institute of Germany, graduating in 1992. He studied Latin American cuisine at The Culinary Institute of America. In 2011, he was the executive chef at Illinois’ Wheaton College when the Princeton Review ranked the school No. 1 for campus food.

More From FoodService Director

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
chalkboard

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...

FSD Resources