Earlier this week I had that chance to sit down with Todd Ketterman, head of the LBCC Culinary Art's department. Todd began his post earlier last year, bringing about noticeable improvements in LBCC's food service. Subsequently, I was curious as to what’s on the menu at LBCC's Cafeteria. 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 want to eat it? Here’s the story from the director himself.
Director's Dish
When I asked Todd what type of entree's do you offer at the cafeteria for lunch, my mouth watered when he said “We offer a variety of different types of cuisines ranging from: Thai, Chinese, American, Italian and many more.” I learned that each term the head chef's get together to create a "cycle menu" incorporating a wide variety of choices for every palate. Every day the cafeteria serves at least 1 vegetarian, pasta, chicken, beef, as well as a gluten free dish. If that were not enough, the LBCC food service department has had a longstanding partnership with our very own Horticulture department. Every year the LBCC Horticulture department donates fresh vegetables such as: Tomatoes, Squash, Lettuce and more for use by our kitchen staff. What the Cafeteria’s kitchen staff can’t obtain from the horticulture club they buy locally from Northwest producers.
How does LBCC food service compare with the fast food chains and their price range? I found that all three LBCC eating establishments: (Cafeteria, Courtyard Cafe, and Santiam restaurant) maintain competitive pricing compared to local fast food chains. For example: two Friday’s ago the cafeteria ran a prime rib special which included: 8oz portion of prime rib, choice of vegetable, and a baked potato for $7.50. Which is notably half the price for the same food anywhere else. A rotating selection of lunch entrees vary in price from $4.50 - $7.00. Selections include, but are not limited to: Swiss Steak, Chili Verde with tortilla platter, and Chicken Cordon Bleu. Tight budgets rejoice! The "Cheap and Cheerful" menu selection for around $3 allows those watching their budgets to partake in substantial breakfast time sausage platter, to a lunch time pasta special.
If hot entrée’s aren’t your dish, come check out the salad bar, or cruise on by the desert section, they serve cold cuts, soups. New this term, the wood stove pizza is already a hit. Served by the slice or $7 for a whole pizza, this warm thin crust delight is sure to ease the noon-time tummy rumble.
At a glance
Here's what I learned about the Cafeteria here at LBCC:
* Each menu item prepared daily is made from scratch with locally grown produce.* The prices for entree's are competitively priced / proceeds go directly into the Culinary Art's program.
* Experienced staff members promote shared knowledge in the class & kitchen environment.
All of these points are great reflection on what the Culinary Art's Department here at LBCC. 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. After the interview with Todd I gathered my stuff, thanked him for all of his assistance and made a B-line for the cafeteria. I'm starved..... pizza here I come.
Sources:
Todd Ketterman: Culinary Art's Department
Scotty Hurley: Cafeteria Chef
George Knight: Student Chef
Nick Mussari: Student
Photos by: Tim Downin
No comments:
Post a Comment