NACUFS renames Lifetime Member Award to honor David Prentkowski

Award honors retired members of NACUFS who have supported college foodservice.

July 10—The National Association of College and University Food Service has renamed its Distinguished Lifetime Member Award to honor longtime member and volunteer, David Prentkowski, director of food services at the University of Notre Dame.

The award, now known as the David R. Prentkowski Distinguished Lifetime Member Award, was created in 1990 to honor retired members who have supported the betterment of college and university foodservice, as well as the association. Winners of this award earn an honorary lifetime membership in NACUFS and their annual membership dues and conference registration fees are waived. The annual award is presented at the association’s national conference each July. The 2012 conference is this week in Boston.

“Dave’s leadership, guidance and tireless efforts to advance the mission of NACUFS have been instrumental in shaping the association,” Nona Golledge, NACUFS president and director of dining at the University of Kansas, said in a press release. “He truly embodies the spirit of this great organization, and the board of directors is enthusiastic about recognizing his legacy in this way.”

Prentkowski has been active with NACUFS for more than three decades, including serving as the association’s president in 1996-1997. NACUFS recognized Prentkowski's service by presenting him with the Richard Lichtenfelt Award in 2001. He also received the Theodore W. Minah Distinguished ServiceAward in 2006.

“NACUFS has meant a tremendous amount to me during my career. I am truly honored to have this prestigious award named after me and I thank the board of directors for the acknowledgment,” Prentkowski said in the release.

Prentkowski, a graduate of Purdue University, joined the University of Notre Dame as its director of food services in 1990, having previously held positions in collegiate foodservice at the University of Utah, Purdue University and the University of Michigan. 

More From FoodService Director

Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

Industry News & Opinion
polystyrene takeout

New York City will immediately start phasing out foodservice operations’ use of polystyrene takeout containers after a judge ruled on Friday against an operator coalition that had sued to overturn such a regulation, Mayor Bill de Blasio said over the weekend.

Unless the measure is blocked again on appeal, the city will commence a public education campaign to smooth the way for the change to other sorts of containers. Operators will be given a six-month grace period to find alternatives before they’ll be subject to sanctions.

The measure was scheduled to take effect last...

Managing Your Business
uber driver

The freelance, independent-contractor labor market known as the gig economy is distinguished by working short-term contracts, or gigs, such as driving for Uber, Lyft or Instacart.

The majority of the U.S. workforce will be freelancers by 2027, according to a study called “Freelancing in America: 2017,” conducted by Edelman Intelligence. The annual study, commissioned in partnership by the Freelancers Union and Upwork Global, estimates that 36% of the U.S. workforce consists of freelancers who contribute approximately $1.4 trillion annually—an increase of almost 30% over the...

Industry News & Opinion

Sturgeon Bay Schools in Sturgeon Bay, Wis., has partnered with a local farm to construct a school greenhouse , Green Bay Press Gazette reports.

Construction will begin soon, and the district says that the project is already 75% funded. Once the building is finished, students will be able to grow their own food at the greenhouse and then learn how to preserve it through canning and other methods.

“The greenhouse will provide students with the opportunity to grow food, sample food they have cultivated, design planting plans, tend seedlings, integrate real-life technology in...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code