Campus Food Pantry to Open Monday, March 20th

Contact: Kimberly Phillips, Kimberly.DeBaise@uconn.edu

STORRS, Conn. – Propelled by the success of food pantries at each of the regional campuses, Husky Harvest at UConn’s main campus in Storrs will open Monday for thousands of students without a meal plan and without a full cupboard.

While the pantry will be available to anyone with a UConn ID, it is geared to those living off-campus who are not required to have a meal plan and therefore may not have regular access to nutritious food, Michael White, executive director of Dining Services, says. That includes 2,000 undergraduate students who live in places like the Carriage House Town Homes and Celeron Square apartments.

White says the first step to establishing the pantry was finding a location that was central to campus, had patron parking, and offered some level of discreetness. Almost fortuitously, the 600-square-foot former convenience store in the Charter Oak Apartments Community Center popped onto the radar.

With a bus stop not far from the front door and located just off Discovery Drive, the space also was ideal because students who live in the Charter Oak Apartments aren’t required to have meal plans and might very well be among those who would benefit the most.

“We wanted a location that would service not only the undergraduate population, but the graduate students, faculty, staff, essentially anyone with a UConn ID,” White says. “That had a lot to do with how we talked about locations.”

A grand opening of the Storrs location for invited guests and the media will be held at 10 a.m. Monday, March 20, at the pantry in the Charter Oak Apartments Community Center, 916 Tower Court Road, Storrs. Regular hours will be Mondays and Thursdays from 11 a.m. to 4 p.m.

Husky Harvest at Storrs will operate in much the same way as the Husky Harvest pantries at the regional campuses that have opened over the last several months. A partnership with Connecticut Foodshare is enabling the venture and providing grocery staples with regular deliveries.

White says he’s borrowing ideas from experiences at the regional campuses, including Avery Point, where staff has made available simple recipes that account for ingredients typically found on the shelves, like stewed tomatoes and beans. In Stamford, Husky Harvest offers personal care items, including shampoo and deodorant, another offering White hopes to have with funding from the Undergraduate Student Government.

“I don’t want to get into the scenario – and I know it happens in life – that someone has to decide between putting food on their plate and taking a shower,” White says. “That’s a very challenging decision for anybody to make. Just being able to take a shower sometimes can really reset your wellbeing.”

Eventually, he says he expects to take donations from the public but plans to operate this semester solely with Connecticut Foodshare support. In time, though, he can see departmental food drives, a kitchen equipment and gadget collection, and leftovers from the cafes all earmarked for pantry patrons.

“This is no longer a topic that people are afraid of,” White says. “We know that the UConn community will go above and beyond.”

Contributions to the UConn Storrs Campus Food Insecurity Fund at the UConn Foundation can be made online. Visit the pantry’s website for more details.

Questions about Husky Harvest can be directed to Kimberly Phillips, Kimberly.DeBaise@uconn.edu.

New Cafe Opens in Science 1 Building

Located in the new state-of-the-art Science 1 building, nanoByte café offers freshly brewed coffee, specialty coffee drinks, Boba milk tea, homemade pastries, daily soup/mac and cheese, and hot artisan sandwiches. Grab and go items like fresh salads, wraps, and a variety of snacks are also available. Stop by this semester and try some of their delicious offerings.

 

 

 

22nd Annual Culinary Olympics Winners

Dining Services hosted the 22nd Annual Culinary Olympics on Tuesday, January 10th at Putnam Dining Hall. This annual event shows off the skills of UConn Dining chefs in an individual recipe competition in the morning and then in a team-based “Chopped” style competition called "Boiling Point" in the afternoon. The event was free and open to the public. Twenty-one chefs participated in Boiling Point and 11 chefs participated in the recipe contest. Each event had a panel of judges from the food industry. 

Check out all the details, photos, recipes, and winners at https://dining.uconn.edu/culinary-olympics/

North Dining Hall takes home first place at the 22nd Annual Culinary Olympics Boiling Point Competition

North Dining Hall takes home first place at the 22nd Annual Culinary Olympics Boiling Point Competition

22nd Annual Culinary Olympics to take place January 10th

 

The Department of Dining Services will hold its annual Culinary Olympics on Tuesday, January 10, 2023. The event will take place at the Putnam Refectory located on the University of Connecticut, Storrs Campus. This annual event shows off the skills of UConn Dining chefs in an individual recipe competition in the morning and then in a team-based “Chopped” style competition in the afternoon. The event is free and open to the public.

The morning event, “Recipe Contest” judging, is scheduled to begin at approximately 10:00am on Tuesday. Recipes are prepared on site by UConn Dining chefs for 12 portions and must fall into one of the following categories:  Appetizer, Entrée, or Dessert. Recipes will then be judged on the following criteria: Creativity of Dish / Cooking Techniques / Use of Ingredients / Taste and Texture.

The afternoon event, “Boiling Point,” is scheduled to begin at approximately 12:00pm. This is our version of the “Chopped” competition that will involve teams of three chefs representing the different dining facilities within the department. Each team will be presented with a mystery box of ingredients, and using miscellaneous items from our pantry, prepare three different tapas (small food or appetizer) on each plate. Teams will have 75 minutes to prepare their dishes for three judges. Teams will then be scored on the following criteria: Creativity of dish / Cooking Techniques / Use of Ingredients / Taste and Textures. Teams are not allowed to bring ingredients or use ingredients that are not supplied by competition. The set up for Boiling Point allows guests to get up close to the teams to watch as they strategize, prep, and get creative with their mystery ingredients.

Location address: Putnam Refectory – Dining Hall-2358 Alumni Dr, Storrs, CT 06269

Parking: Parking is free and available to the public for the duration of the event in nearby D lot. Handicap parking is available right outside of the dining hall. Printable Map | Full UConn Map

Event Contact: Robert Landolphi, Assistant Director Culinary Development-Robert.landolphi@uconn.edu


Schedule:

10:00am-12:00pm: Recipe Contest Judging
10:00am-1:30pm:
UConn Bakery Demos and Displays – stop by and sample some new bakery items for the upcoming semester
12:00pm-3:00pm:
“Boiling Point” Competition
There will be an award presentation immediately following Boiling Point.


Recipe Contest Judges:

Judge: Chef Will Deason – Willimantic Brewing Company / Main Street Café, Willimantic, CT.

Judge: Chef Carl Stafford – Adjunct Professor of Hospitality Management, Manchester Community College http://www.manchestercc.edu/

Judge: Ruth Hartunian-Alumbaugh – “Ravings and Cravings” 1400AM WILI / 95.3 FM ravingsandcravings@gmail.com


Boiling Point Judges:

Judge: Chef Christopher Prosperi – Chef-Owner, Metro Bis Restaurant. www.MetroBis.com

Judge: Rand Richards Cooper – Independent novelist, longtime food and travel writer, and food critic. https://www.commonwealmagazine.org/users/rand-richards-cooper

Judge: Marc Hussey – Education Consultant Culinary & Hospitality, Connecticut Technical Education and Career System. www.cttech.org

Judge: Alex Dino – Author and Corporate Executive Chef, Nestle Professional, Chef Alex on Linkedin


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Facebook: @UConnDiningServices
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Executive Director of Dining Services Appointed

DIVISION OF STUDENT AFFAIRS APPOINTS EXECUTIVE DIRECTOR OF DINING SERVICES

After conducting a comprehensive national search, the Division of Student Affairs has named Michael White as Executive Director of Dining Services effective November 4, 2022.

White holds a Bachelor of Arts in Economics from UConn and a Master of Arts in Industrial Organizational Psychology from the University of New Haven.  In his 26th year as a UConn employee, he brings an impressive base of UConn experience to this position, including serving as Interim Senior Associate Director of Dining Services for the past 1.5 years. Prior to that he served as the Associate Director of Dining Services, an Area Manager, General Manager of Retail Operations and Student Program Coordinator. He started out in 1994 as a student worker washing pots at Shippee Dining Hall and progressed through the ranks which allowed him to gain a thorough understanding of the role every level of Dining Services plays in delivering a quality experience to all customers.

In addition to leading various aspects of Dining Services, White also held the UCPEA roles of President from 2015 – 2021 and First Vice President of Collective Bargaining from 2009 – 2015. In these positions he was a SEBAC representative, member of the Health Cost Containment Committee, and the Vendor Advisory Committee. He also sits on myriad UConn committees including Strategic Visioning, Covid-19 Medical Services Workgroup, Vice Provost’s Committee on Food Insecurity, University Senate, and the Access & Accommodations Committee.

Mike lives in Norwich, CT with his wife Jill (also a UConn alum ‘97). He has twin daughters Teagan and Cassidy who attend UConn-Avery Point. Teagan is majoring in Psychology and Cassidy is majoring in Speech and Language Pathology.

The Division of Student Affairs appreciates the work of the search committee chaired by Tracey Roy (Interim Executive Director of Dining Services), administered by Samantha Courtois (Dining Services) and composed of David Clokey (Assistant Vice President, Office of the Vice President for Student Affairs), Cheryl Radzvilowicz (Environmental Health & Safety), Padma Srimatkandada (Student Affairs Information Technology), and Isaac Barber (Director, Student Union).

Much thanks is given to Dining Services staff members who stepped up to fill interim roles while the search was being conducted including Tracey Roy as Interim Executive Director, Rob Landolphi as Associate Director of Residential Dining, and White as Interim Senior Associate Director. Also appreciated is the outstanding work of all the Dining Services staff who stepped up during this time of transition under Tracey’s interim leadership and continued to produce high-quality services that Dining is known for. 

Give A Meal on Nov 9 to Support Students First Fund

Dining Services will be hosting our bi-annual Give-A-Meal on Wednesday, November 9th. All eight residential dining halls will be participating from 4-7:15pm. Over the years this program has supported various on- and off-campus organizations.
How it works: when students with a meal plan come to dinner on the 9th they can donate an extra meal swipe to help out their fellow huskies. All proceeds from this event will go to support the Students First Fund, through the Division of Student Affairs, to assist students experiencing food insecurity.
More details about the Student First Fund can be found at studentaffairs.uconn.edu/students-first-fund/

Staff Profile: Penni Corcoran

Current Position at UConn Dining Services: Validine Operator at McMahon for the last 5 years – validine operators greet all the students and guests at the dining hall and assist them with questions, tapping their OneCards, and meal purchase transactions.

What was your journey before coming to UConn? I graduated from nearby E.O. Smith High School, taught English in Brazil for 3 years, worked at CT Bank and Trust and also as a nurse aide.

What has been your journey at UConn Dining? I started at UConn in 1994 as a validine operator at Russell A&B. Other positions included receptionist at the Dining main office, receptionist at Jonathan’s Restaurant, chef assistant, location lead, and kitchen assistant. Although I retired from full-time employment, I am still at McMahon on a part time basis.

What do you love about your job? I love interacting with the students and visitors. I treat the kids like they are mine. I love listening to their stores and adventures. I am a huge sports fan and over the years I have bonded and kept in touch with a lot of the student athletes and other students on social media.

What is your favorite menu item at UConn? I love the food at McMahon! My favorite item is salmon and steamed veggies.

What are some fond memories you have of your time at UConn? We used to have a barbecue every week at Jonathan’s Restaurant. I liked helping serve and prepare food. My special memories are working with different types of people. South was my favorite dining hall. I trained a lot of kitchen assistants.

Celebrating Penni's birthday!

Staff Profile: Baker Matt Beckwith

Current Position at UConn Dining Services: Baker in the UConn Dining Services Bakery

How did you get into the food industry?: I was raised in a big Italian family so cooking has always been a big part of my life. I grew up in and out of the kitchen and used to love watching cooking shows growing up so I decided food was going to be my future. I started my cooking journey at Windham Tech and that's essentially how I got my job here but continued on to Manchester Community College where I received an associates in Food Service Management.

What has been your journey at UConn Dining?: I have been working here in the bakery for about 15 years. I started as a student worker in high school for work-based learning and then ended up getting a full time spot here in college where I worked up from a kitchen assistant to the baker I am now.

What do you love about your job at UConn/UConn Dining?: Baking is so rewarding! There's nothing better than watching a fresh loaf come out of the oven. I always love trying to think up new ways to get bread out to the students and coming up with new recipes. 

What do you like to do in your spare time? I'm a big foodie at heart so when I do travel, its eat and drink. Aside from that I enjoy powerlifting and practicing Muay Thai. I'm also an avid gamer and enjoy playing all types of games.

What activities or events have you enjoyed being a part of at UConn?: Some of my favorite events we participate in is the Spring Fling cake/cupcakes and setting up the Thanksgiving Pie Sale.

Fun Facts From the Bakery: We make on average about 3000lbs of pizza dough a week.

Matt Beckwith
Matt Beckwith
Loaf of Sliced Bread

Staff Profile: Sue Meduna

Current Position at UConn Dining Services: Location Supervisor for 3 years at Mango

History at UConn Dining:  I started working at UConn Dining when I was in high school - Commons Dining Hall in 1984. I have worked at UConn for most of my life. Positions have included:

Jonathans Restaurant Supervisor
Production Kitchen
Location Lead & Location Supervisor at Union Street Market

What do you love about your job at UConn/UConn Dining: I love working with the students and value all the friendships I have gained throughout the years. I like to believe that I have made a little difference in the students lives that I have worked with. I know that I continue to learn every day from the diversity of students that I come in contact with. I do believe this career keeps me young at heart.

What is something you like to do in your spare time? photography, drone photography, going to the beach, mountains, and sunrises on Horsebarn Hill

Do you have a favorite menu item at UConn: UConn Dairy Bar ice cream

What activities or events have you enjoyed being a part of at UConn?: I love to promote special events for Dining. Some events have included: Opening day baseball, Superbowl, Hawaiian shirt days, Mardi Gras, Spirit Weeks. These special events were accompanied by special menus and included the Dining staff to participate with fun attire to match. Most recently we did a UConn Final Four event at Mango which included blue and white smoothies and our own Mango Mike!

Hawaiian shirt day
Hawaiian Day at Mango