LBCC Cafeteria dishes up a dynamo of taste.

     Earlier this week I had that chance to sit down with Todd Ketterman, head of the food service department at LBCC. Since early last year, when Todd began his post, noticeable improvements have taken place in LBCC's Culinary Arts department. I was curious as to whats new on the menu's at LBCC's three eating establishments (The Cafeteria, Santiam Restaurant, and Courtyard Cafe). I was surprised to find out where the food came from, how it was made, and who was making it. Todd gave me the scoop on exactly what the student body wants to know. Is my food healthy? Can I afford it? and, Am I gonna devour it?

Director's Dish

     What type of entree's do you offer at the cafeteria for lunch?
     We offer a variety of different types of cuisines ranging from: Thai, Chinese, American, Italian and many more. Each term our chef's get together to create a "cycle menu" that has a wide variety of choices for every palate. Every day we serve at least 1 vegetarian, pasta, chicken, beef , as well as a gluten free dish.

    That sounds great Todd, But lets talk price. How does the LBCC food service compare with the fast food chains and their price range?
     Typically, we try to offer healthier choices at a moderate price range. . So am I looking to pay more or less than I would if I went to a fast food chain? All three LBCC eating establishments maintain a moderate level of competitive pricing. We take into account that students are on a budget, and price our meals accordingly. Can you give me an example of what I might be looking to spend compared to another restaurant? Sure. Last Friday, our cafeteria ran a prime rib special which included: 8oz portion of prime rib, choice of veritable, and a baked potato for $7.50. You are looking to spend between $15-$18 for the same food anywhere else. Everyday lunch entrees vary from $4.50 - $7.00 and come in a rotating selection so that everyday it is something new. If you are on a tight budget, we serve an Ala-cart item called the "Cheap and Cheerful" for around $3. Selections for our Cheap and Cheerful vary daily from: a sausage breakfast, to a  lunchtime pasta special.

     Before I commit to eating here, I'd like to know what ingredients you use, and where they come from.
     The LBCC food service department has had a longstanding partnership with our very own Horticulture department. Every year the Horticulture department donates fresh vegetables such as: Tomatoes, Squash, Lettuce and more for use by our kitchen staff. Do you shop at the farmers market to get the rest of the produce? Not quite, although we do focus on buying most of our produce locally in the Northwest. Local producers provide a substantial amount of the produce we use daily in our cooking. What if it looks too spicy? Is there anyway I could get a sample taste of a dish before I commit to buying it for lunch? Absolutely, our staff is pleased to offer samples upon request to those who wish for one.

     I'm ready to eat already Todd, but how do I know what you're serving today, and do you offer alternative choices to your main line entree's?
     We have five message boards located throughout campus, as well as, our menu posted around campus as well as in the commuter. If you are connected digitally, you can search our Courtyard Cafe menu and specials, posted on our Facebook page (link below). Great, what choices do you offer for the picky palate? Besides our two entree's which change daily, we have a vegetarian dish, salad bar, cold cut section, soups, and new this term, wood stove pizza served by the slice or $7 for a whole pizza. That's all I have for you Todd. I appreciate your time in answering all of my questions. I'm starved..... pizza here I come!

Student Chef's Dream

     So I make it to the Wood stove pizza line and to my amazement I have 4 choices to choose from. Do I want Pepperoni, Veggie Combination, Spinach and Garlic, or Feta and Basil. Feeling saucy, I choose a slice of Spinach and Garlic with a small milk that came out to $2.75 total. While waiting for two gentlemen warming my slice of pizza, I had the chance to interview one of the student chefs George Knight. George is a second year student working one of 12 unique sections in the LBCC Cafeteria's Kitchen. He told me that each student rotates through each section getting a chance to learn how to use every bit of the equipment. I asked him: How did you hear about the Culinary Art's program here at LBCC? Mainly through friends; I had some friends of mine join up and they said they really liked the program, plus the tour they offered was good. Where do you want to work after you graduate the 2-year program here at LBCC? My dream would be to work for a resort, or maybe even a cruise ship. I thanked George for his time, grabbed my pizza and sat down awaiting my next interview, one of the head chefs.

Chef's Corner

     I had the chance to interview one of LBCC's own head chef's Scotty Hurley. Mr. Hurley has been working in the Cafeteria kitchen at LBCC going on 8 years, and in that time has noticed two big improvements: healthier changes in the menu, and an increase in skilled student chefs.

     Since you have worked here for past 8 years, I feel comfortable asking you: What changes have taken place in the Cafeteria's Menu?

     We have definitely broadened our menu selection since I first worked here. We took the original rigid non changing menu and added a wide variety of new dishes for students to choose from. Some newer dishes offered by our Cafeteria are: Pork Chops with Garlic & Cracked Pepper, Sweet & Sour Tempura Chicken, Fish a la Florentine, and Pot Roast, this week's opportunity dish. We also offer a Gluten free dish to those who request it because we understand there are some with a tolerance to wheat products.

     Has there been a change in attitude or aptitude in the student chef's over the past 8 years?  

     I have noticed students picking up more and more every year. The students are learning more skills each term as well as diversifying their abilities in the kitchen. So are there different areas of study students have to go through while attending the Culinary Arts program here at LBCC? Yes, lecture classes are held for the students from 7:30am to 1:30pm along with working in the kitchen for hands on experience. What personal motivations do you have to improve the overall quality of the food service here at LBCC? I have been pushing to use more organic produce. The more organic foods we can use the healthier our lunch selections will be here at LBCC.

     How would you compare LBCC's Cafeteria with say a commercially competitive restaurant like Ruby Tuesday's or Outback Steakhouse?

     When talking about the food, I consider us fancy. We may not have the large scale funding like some restaurants, but we do have flexibility in our decisions. We know exactly what is in our food and how much care goes into the preparation of every dish. I would rate our service higher than that of a restaurant like Ruby Tuesday's. Thank you so much for your time Mr. Hurley, I know you're a busy man so I will let you get back to the kitchen while I finish out my wood-stove pizza. (Yum!)

Student's Voice

    After eating my slice of warm Spinach and Garlic pizza I could have written a personal review right there and it would have been great for the Cafeteria. However, It just wouldn't be the right thing. After all, I'm here to cover the news, not be a part of it! I decided instead to interview Nick Mussari a first year student who just happened to be eating lunch nearby. I noticed Nick was eating something different than I, so I had a pretty good chance of getting a unique view on a different dish. After a brief introduction, I asked Nick:

     What do you like about the Cafeteria here at LBCC?

I like the fact that they are affordable, and that the food is good for the price you pay. I noticed you ate something different than me; What did you have today? I had scalloped potatoes with ham. Was it cooked right? Yep, it was cooked right, but tasted a bit on the non-spicy side. How often do you eat at the Cafeteria Nick? Everyday, I like the variety they have. If you were to rate them on a 5 star scale with 5 stars being the most fancy restaurant out there, what would you give the LBCC Cafeteria? Definitely three stars. The food is really good and they do a good job.

Author's Summery

     I can honestly say I've learned more about the Culinary Arts program here at LBCC than I thought I would. Here's what I learned: 

 * The student chefs undergo an intensive 2-year study that combines kitchen with classroom experience.

 * Each menu item prepared daily is made from scratch with locally grown produce. 

 * The prices for entree's are competitively priced, with proceeds going directly back into the CA program. 

 * Experience and wealth of knowledge pervade in the class & kitchen, due to experienced staff members.

All of these points are great reflection on what the Culinary Art's Department here at LBCC is doing, but what I learned the most about the CA program here at LBCC is that they work as a team. Every time I talked with a staff member they exuded knowledge, courteousness, and above all professionalism. I felt I was being taken care of, and in the middle of a hectic school day it was a much needed relief. As far as I'm concerned, the Cafeteria is a great place to come take a load off and take in some of the best atmosphere and food on campus.