Mid-Atlantic/Northeast Regional Conference
Connect to Success
Rutgers, New Brunswick, New Jersey
March 19 -22, 2014
Congratulations to Rutgers for hosting an amazing conference!
Ten Chefs from the Mid-Atlantic Region participated in the Culinary Challenge: Chef Phil Charles, Millersville University; Chef Theodore Foster, Bryn Mawr College; Chef Andy Kerscher, University of Richmond; Chef Zach Lorber; Penn State University; Chef Chris Mushall, Lynchburg College; Chef Brian Petersen, Rutgers University; Chef Thomas Schraa, University of Maryland; Chef Jonas Scott Spiker, Marshall University; Chef Matthew Starry, Dickinson College; and Chef Erik Weatherspool, New Jersey Institute of Technology. Congratulations to Chef Thomas Schraa who won the competition with his creation of “Lobster Stew” and will represent the Mid-Atlantic Region during the National Culinary Challenge in Baltimore, MD in July.
Michelle Moss of Villanova University has been elected President Elect. Due to the restructuring of the Mid-Atlantic Council Officers, Michelle will assume the position of President of the Mid-Atlantic Region after the National Conference in July. Deb Hydock, Gettysburg College, was re-elected as the region’s Information Officer.
Danielle Niro-Sams and Nick Emanuel, Conference Co-Chairs were the recipients of the Vice-President’s award for their outstanding work on the conference.
Lori Pierce, Agilysys, was the recipient of the Industry Appreciation Award.
Please visit the following link for a photo gallery from the conference.
And finally, a huge THANK YOU to our sponsors!
Diamond: Schwan; The Mushroom Council; J. Vrola; Performance Food Group; Ozzi Enterprises; Nestle; US Foods; Sun Coffee Roasters; Sysco.
Gold: Pepsi Co; Signature Solutions; Hormel Foods; Agilysys; Mercer.
Silver: Sea to table; Bake’n Joy; Hobart Corp; Peet’s Coffee & Tea; John Morrell Food Group; Tyson Foods; Premier Reach.
Bronze: Bush Brothers; BrakeBush Brothers; Ferrero Food Service; Campus Dining; Barilla; RC Fine Foods; General Mills; Guayaki Yerba Mate, Hubert.
Gifts In-Kind: Snikiddy; Millers Rental.
Gettysburg College Dining Services held a "Top Your Own Noodles" bar on Tuesday, February 18, 2014. Students were provided with a cup of Yakisoba noodles and served their choice of chicken or shrimp. From there, the rest was up to them! Toppings available included green onions, shredded carrots, mung sprouts, red peppers, snow peas, Asian spiced endamame, green peas, asparagus, shredded Napa cabbage, sweet chili sauce, Szechauan sauce, and fried wanton noodles, and of course, a ladle of vegetable noodle broth. Students enjoyed the menu with approximately 50% returning for a second portion and about 30% returning three or more times!
Customer Service Institute
Submitted by: Dan Esposito
Business Manager II
West Virginia University Dining Services
I attended the Customer Service Institute at the Ritz Carlton in St. Louis, Missouri from December 7-11, 2013. The purpose of this institute was to help participants explore various service philosophies and principles of customer service for use in their operations.
The featured speaker was T.J. Schier - speaker and author, and owner of “Incentivize Solutions.” T.J. presented practical, easy-to-implement ideas on popular topics like guest service and motivation/training of today’s generation. T.J. is very knowledgeable and did a fantastic job presenting his concepts and ideas.
True Foodservice Equipment and the Sysco Corporation were the sponsors of this Institute. Both companies had excellent presentations for us regarding their customer service philosophies. True also provided us with a tour of their manufacturing facilities. We were able to see how a lot of the refrigeration equipment we use on a daily basis is made.
Juliaine Kiehn, Donna Boss, and Cam Shauf were the facilitators of this institute. They made this institute very interesting and shared with us their vast knowledge gained from distinguished careers in the foodservice industry. Also in attendance was Katie Kiter, the NACUFS Education Assistant. I would like to thank all of these folks for their input and assistance with the institute. I would also like to thank the Dining Services Staff at Washington University for providing us with a tour of their facilities and an outstanding dinner. They did a fantastic job!
I would like to thank the Mid-Atlantic Region for selecting me to attend this institute. This was the seventh institute that I have attended. I have one more to go to complete all of the institutes offered. I hope to attend the last one this year.
Photos of the Fall Sub-regional meeting at Villanova University on Thursday, October 17 are available here.
Submitted by: Dan Esposito
Business Manager II
West Virginia University
I attended the Planning Institute at the Hormel Foods World Headquarters in Austin, Minnesota from June 9-14, 2013. The purpose of this institute was to help participants focus on strategic and business planning for their operations.
The featured speak was Bruce Flye, Director of Planning and Partnerships for the Brody School of Medicine at East Carolina University. Bruce is very knowledgeable and did a fantastic job presenting his concepts and ideas on planning.
Tom Day, Greg Hetfield and Deanna Brady were our sponsors from Hormel Foods. They did a great job organizing this institute and made us all feel welcome. Hormel was a most gracious sponsor and also gave us a tour of their plant as well as a most memorable trip to the Spam Museum.
Our facilitator, Kenny Hemmer and co-facilitator, Don Fike did a great job organizing this institute. Also in attendance were the NACUFS Director of Education, Lori Mason as well as Lisa Wandel from Penn State University. I would like to thank all of these folks for their input and assistance with the institute.
There were 18 attendees at this institute from all 6 NACUFS regions. I knew a few of the participants from attending other institutes as well as previous regional activities. It was a pleasure renewing old acquaintances as well as getting to know everyone else.
I would like to thank the Mid Atlantic Region for selecting me to attend this institute. This was the sixth institute that I have attended and I plan on attending the others in the future.