When I reflect on this past month, I feel nothing but pride for our brilliant associates that are positively impacting our partners and students. It’s so fulfilling to see how our team members support the people around them is a testament to the culture we’ve built at Chartwells, together. Our teams are working with celebrity chefs, recognizing local heroes and breaking ground in other areas as well. Recently, many of our culinarians took home medals in the NACUFS Culinary Challenge and our JoyFul series won gold in the Hermes Creative Awards. During Earth Month, we continued to bring planet-forward programming to bring positivity to students and partners through Stop Food Waste Day events, popups and eco-friendly initiatives.
I’d like to thank you all for your hard work and strength in supporting these programs, events and awards. I’m so proud to be able to work alongside such incredible people.
2 Letter from the CEO
3 Celebrating Arab American Heritage Month
4 Chartwells HE Partners with Food Network Stars
6 Celebrating 250,000+ Local Heroes During PowerFul!
8 Chartwells’ Chefs Win Big at NACUFS Culinary Challenge
10 Ways to Live More Sustainability
Each year, Hermes receives more than 6,500 worldwide entries into their international Creative Awards. We are proud to announce that JoyFul has been selected as a Gold winner in this year’s competition.
JoyFul was an incredible collaboration of associates, partners, students, and clients from across the nation who all saw our vision and helped bring it to life. We couldn’t be more thankful for your time and effort, and can’t wait to continue to bring more moments of connection, togetherness, and kindness through food!
#ChartwellSJoy #JoyfulvibeS
Northeastern University Celebrates PowerFul Campus-wide.
“I was raised in Morocco in a city named Mohammedia; it’s a small city off the Atlantic Coast known as the City of Flowers. When I came to the United States, I realized that most people don’t know where Morocco is. I always hear people say, “Oh, Morocco is in the Middle East, right?” But it’s actually in Northern Africa.
I would love for people to know that Moroccan people are very open-minded and have a deep cultural history. We welcome visitors with open arms, and Moroccan culture taught me to be kind and respectful toward others.
In Morocco, we have a wide range of amazing, delicious cuisines and traditions based around food. One of my favorite traditions takes place on Eid al-Adha, which is also called the Feast of Sacrifice. On this holiday, families get together to
slaughter a sheep and have a giant barbecue. We share all the meat and have a huge feast with all the families we know.
One of my favorite foods is couscous, and when I go back home, my mom always makes this dish for me. I also recommend trying rfissa, which is a dish made with shredded msemmen (a Moroccan flatbread), lentils and chicken. We eat together as a family from a large dish filled with fresh bread.
I am very proud to celebrate my heritage and share stories about my childhood and culture. I am proud to be from Morocco and to call the United States my home.”
read
University of Illinois Chicago Hosts Eid al-Fitr Dinner with Celebrity Chef Zubair Mohajir
UIC Dining hosted a wonderful Eid celebration dinner at the United Table Dining Hall, featuring a special Halal station takeover by renowned local celebrity chef-owner, Zubair Mohajir, creator of Wazan in Chicago. The menu featured many mouthwatering dishes, including their famous Tandoori Honey Chicken Sandwich, voted one of the best chicken sandwiches in CHicago by The Infatuation. The team partnered with the UIC Arabic American Cultural Center for this special occasion.
whether our Partner ChefS are hoSting Cooking ComPetitionS, teaChing kitChenS, or Station takeoverS, our famouS food PartnerS Carry out our miSSion of ConneCting through food
Celebrity Chefs Aarti Sequeira and Justin Warner Battle for Islander Top Chef at Texas A&M University-Corpus Christi
Celebrity Chefs Aarti Sequeira and Justin Warner visited TAMUCC for an Islander Top Chef culinary competition. The two led teams of faculty members in a head-to-head contest to craft
the best tacos. Just like in Top Chef, each team’s dishes had to include a unique secret ingredient. When the dust settled, Aarti’s team emerged victorious! Her team presented three
scrumptious shrimp tacos that put the secret ingredient, fennel, in the spotlight. Justin’s team also impressed the judges with their tacos, which featured the secret ingredient of tamarind paste.
Chef Tiffani Faison Hosts Northeastern Teaching Kitchen
Celebrity Chef Tiffani guided students through the process of making one of her recipes: Farm salad with a honey shallot vinaigrette. The United Table dining hall at Northeastern was transformed with station takeovers that featured dishes from each of Chef Tiffani’s restaurants. Students
sampled meatballs and polenta from Tenderoni’s, pulled pork sliders with slaw from Sweet Cheeks, roasted salmon from Dive Bar, and healing touch mocktails, champagne cupcakes and popcorn with homemade seasonings from Bubble Bath.
Chef Jet’s Culinary Takeover at American University
Chef Jet designed a special menu for a takeover event in partnership with AU’s Asian and Pacific Islander Alumni Network. Students tasted dumplings, Korean hot dogs, and even madeto-order noodles prepared by Jet himself. All proceeds from the event were matched and
donated to fight food insecurity on campus. The students were incredibly excited to meet Jet as they have grown up watching him on Cutthroat Kitchen with their families. One student’s family even drove over seven hours to meet him!
A Famous Partnership Lands at San Jose State University
Our associates at San Jose State University partnered with Student Affairs, Associated Students and the Center for Asian Pacific Islander Student Empowerment (CAPISE) to bring celebrity Chef Roy Choi to campus. Chef Roy is famous for his fusion cuisine, which combines Mexi-
can and Korean flavors. During his visit, Chef Roy educated students with a cooking demonstration of his famous Galbi recipe. Students sampled this dish and received free signed copies of his cookbook, L.A. Son: My Life, My City, My Food.
our aSSoCiateS united at 300 CamPuSeS to Celebrate loCal heroeS throughout their CommunitieS. together, we gave thankS to more than 250,000 firefighterS, dining aSSoCiateS, PoliCe dePartmentS and other heroeS who work hard every day.
PowerFul Mental Health Partnerships at Texas A&M
Texas A&M University celebrated PowerFul with superfoods and superheroes. Associates set up a booth during their PowerFul event with the campus police and the TAMU Counseling and Psychological Services team. The booth raised awareness about focusing on men-
tal health to support themselves and highlighted all that the campus police do. During the event, everyone enjoyed healthy, wholesome superfoods like fried cauliflower rice, rice bowls, salads, whole grain pasta and other nutritious foods.
The University of Florida Celebrates 500 Campus Heroes
The team at the University of Florida knocked it out of the park with their PowerFul event, serving up 2,500 Power Bowls to fuel bodies and minds. They also nominated 500 local heroes to recognize, including the campus police’s
bomb dog, Libby. The team set up a mechanical gator and gator slide, games through partners on campus, carnival food favorites, face painting and gifted painted kindness rocks.
The Babson Community Supports Local Heroes Babson College celebrated PowerFul with a yoga session, lawn games like badminton and volleyball, giveaways, photobooths and more. Fraternities and sororities collected non-perishable food donations for A Place to Turn, a local
charity. Guests used a motorized fitness wheel from Zerowheel to make their own smoothies. Associates also cooked up a wide range of delicious Feel Good Foods to power their students.
Alicia Ticer has a Long-Standing History of Giving Back
When she’s not working hard to support SEMO students, Alicia volunteers her time to help the people around her. Her countless volunteer activities include working with the Salvation Army, Habitat for Humanity, United Way and
more. She performed in the Dancing with the Show Me Stars show with the Community Partnership of Southeast Missouri, helping to raise $76,000 to support homeless and low-income community members.
Ribon Kareem Wins Staff Member of the Year
For more than 10 years, Ribon Kareem has been greeting Stockton University students with her warm smile in their dining locations. Students love to see her every day, and they showed their appreciation by giving her a Staff Member
of the Year award from the Student Senate and the Campus Religious Council. They also gave her handwritten cards to thank her for her kindness and friendly, familiar presence.
Breona Derozan Offers Free Haircuts for Canned Goods
One kind associate at Louisiana State University uses her hairstyling talents to help kids in need! Breona Derozan, a member of the LSU Catering team, also runs her own hairstyling business, The Skeauxzetta Way. Her business’ name is a combination of her nickname, Skeaux, and a way to honor her late cousin
Jozetta. Since 2019, Breona has been helping the community in an event called “Giving Back the Skeauxzetta Way.” For this event, kids donate canned goods to the community in exchange for a back-to-school haircut.
NACUFS is the National Association of College and University Food Services, a professional resource for collegiate leaders elevating dining, and transforming the campus community experience.
University of Houston
Chef Chad McDonald from the University of Houston recently won first place for the Southern region in the NACUFS 2023 Culinary Challenge! Chef Chad’s wonton char siu noodle soup impressed the
University of Utah
Chef Jacob Gandy, one of the University of Utah’s most talented chefs, recently won first place in the Continental regional of the NACUFS Culinary Competition! He spent the last two months perfecting his dish, crepinette of pork wrapped in Swiss chard. Chef Ja-
cob designed his recipe with a vision of offering the judges an earthy, fresh and decadent taste. Clearly, the judges were impressed, and he will rise to the National competition, going head-to-head against other top collegiate chefs.
judges with its outstanding flavors and presentation. Chef Chad will move on to the national competition this summer and compete for the honor of being named Top Collegiate Chef in the Nation.
Northwestern University
Chef Demetrios participated in NACUFS and brought home the gold medal! His entry was seared pork tenderloin, lentil and ground pork ragout, apple parsnip puree, pistachio jaew, apple fennel and bacon lard on coleslaw, and a
white wine pan sauce. This was his first time participating, and we’re so proud to see him represent Northwestern University and bring home the gold.
Executive Chef Bryan Young recently won silver at NACUFS, and he was the first-ever UChicago culinarian to compete. When asked about his participation at NACUFS, he says: “I am super proud to be representing the team at The University of
University of Miami
Executive Chef Scot Emerson cooked up a storm at his regional NACUFS Culinary Challenge in Mobile, Alabama. He brought home the bronze medal for his fabulous dish of Jamaican jerk pork tender
learn more u
loin, smoked chorizo, tropical slaw on yam and guava puree with chimichurri. We’re proud to see his immense talent, and the Univer-
Chicago. Having this opportunity to showcase the diversity and culture on a national stage means the world to me.” Congratulations, Chef Bryan, on a well-deserved win.
Bowling Green State University
Chef Eric Yung is Senior Executive Chef and Director of Culinary Operations at Bowling Green State University. He traveled to the NACUFS Midwest regional competition and won the bronze medal for his mouthwatering dish. His recipe featured arepa
cakes stuffed with ground pork and queso fresco, Southwestern slaw with jicama, oranges, green apples and red peppers, sautéed adobo marinated pork loin and a crisp bacon jam. We’re glad to have his talent on our BGSU team!
The Green Restaurant Association recently awarded special distinctions to some of our partner campuses throughout the country. The association recognizes their sustainable and planet-forward efforts, helping to drive actionable change in our environment and communities.
Northeastern University wins Greenest University Award with their 17 Green-Certified dining locations!
Green Employee Leader
National Director of Sustainability, Monalisa Prasad, wins Green Employee Leader for 2023, for her commitment to our sustainability goals and leadership in the industry.
four wayS to live and PoSitively imPaCt the Planet more SuStainably
1 turn food waSte into ComPoSt
3 SwitCh to reuSable ContainerS learn more u
& reCyCle minimize
2 Send leftover mealS to otherS
4 teaCh otherS to uSe food SCraPS
Stop Food Waste Day is the largest day of action to minimize food waste. Producing food that ends up in a landfill is a loss of energy, time and effort. It also contributes to greenhouse gases and global warming. At Chartwells, we’re dedicated to cutting food waste out and finding ways to protect our planet.
Our teams honored Stop Food Waste Day by partnering with local organizations to raise awareness and prevent food waste.
Serving Up Delicious “Meals from Peels” at the University of Miami Peels and trimmings represent a lion’s share of food waste, but the University of Miami team showed students how to use all parts of produce. For Stop Food Waste Day, Chef Carlos Clavijo reimagined leftover peels in an innovative and inviting banana peel tapas dish.
UMass Dartmouth Partners for Sustainable Seafood
University of Massachusetts Dartmouth students celebrated the end of the year with an event to educate, promote and uplift sustainable seafood choices. In partnership with M&B Sea Products, a local and sustainable fishery, they discussed underutilized fish that produce less food waste. To educate their guests about this, M&B Sea Products provided a range of underutilized fish that their chefs cooked up in a variety of ways.
Reutilizing Boil Ingredients to Cut Down on Waste
For Stop Food Waste Day, the Louisiana State University team put their own spin on a traditional crawfish boil by hosting a handson Teaching Kitchen. This TK demonstrated how a little imaginative thinking can reduce food waste. Ingredients like potatoes, corn and sausage don’t have to be thrown away. LSU chefs taught students how to make savory quesadillas using leftovers – featuring all the flavors of a typical Louisiana crawfish boil.
