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

Ideas and Innovation
ISR

The Illinois Street Residence Hall (ISR) at the University of Illinois at Urbana-Champaign has come a long way since the start of the summer. What was just a hole in the ground now looks like an actual building. Its steel structure is up, and workers have constructed exterior temporary walls to allow them to begin tackling the interior.

“Now, it’s really about pulling all the electrical and all the plumbing. All of those things are becoming realistic for us,” says Director of University Housing Alma Sealine. “We actually won’t have walls up on the interior for a while, but that’s...

Menu Development
Culinary Trends

Fresh, made-from-scratch menu items are table stakes for restaurants these days—they’re what customers expect from fast casuals on up. So how can operators meet that expectation when labor costs keep rising and the labor pool keeps getting smaller? The unemployment rate is the lowest it’s been in 30 years, according to the U.S. Department of Labor, and industry competition for skilled cooks is at an all-time high.

Simplifying the menu is one solution, finds Donna Lee, founder of Brown Bag Seafood Co., a fast casual with four units in Chicago. But simplifying doesn’t necessarily...

Menu Development
Shawerma

Grab-and-go options are growing in every operation, but customers are looking for choices that go beyond the same-old sandwiches, salads and packaged snacks. In fact, 29% of consumers overall and 40% of those in the 18-34 age group are looking for ethnic items specifically described as street foods, according to Technomic’s Ethnic Food & Beverage Consumer Trend Report , powered by Ignite . Not only are street foods a staple in many Asian, Latin and Mediterranean countries, they are typically portable and ready to grab-and-go .

Simplifying shawerma

“It’s important that fans...

Industry News & Opinion

Hawaii public schools are serving locally sourced sweet potato pie in celebration of Thanksgiving and their harvest of the month program.

The menu item is being served this month at over 200 schools throughout the state and will use local Okinawan sweet potatoes . This is the first time the Hawaii-grown sweet potatoes will be served in the cafeterias.

The recipe for the dish was created by one of the district’s cafeteria managers and her staff.

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code