10.7.14

Page 1

Tuesday October 7, 2014

Volume 28, Issue 4

Spotlight on Hank Andersen: Director of Food Services, Future Coffee Cart Manager Written by Rachel Bruner The Front Range Community College Westminster Campus’s Dining Manager, Hank Andersen, and his team know a thing or two about cooking. As I was sitting in his office watching him type an email and waiting patiently for our interview, he told me about how he would be catering for the Lieutenant Governor of Colorado, Joseph Garcia. Cooking, however, wasn’t at first his major goal in life. The Midwesternborn chef joined the Marine Corps in 1980 to become a reconnaissance marine – though he didn’t know that would entail being given the job of a cook. Besides his three children and his grandchild, being with the Marine Corps for six years is one of his proudest accomplishments; it has taught him invaluable techniques of being a chef, including how to improvise: “When I worked in the Marine Corps, I could dig a hole in the ground and make a grill. I could cook in a trash can. I could wash dishes in a trash can. [Being a cook] is all about improvisation; if you can’t improvise, you’re not going to make it in [the chef] world.” After leaving the Marine Corps, he went on to work for the restaurant Houlihan’s in Kansas City, Missouri; the same restaurant brought Andersen out to Denver, Colorado in 1987 when he was offered the position as Sous Chef of a Houlihan’s out here. After working for several other restaurants,

Photo by Rachel Bruner

he went on to work for Colorado State University in their cafeteria until he came to FRCC Westminster as the Dining Manager/Director of Food Services. As the Director of Food Services, Andersen’s responsibility is all of the food on campus – in the Bistro café as well as with internal catering. Internal catering refers to department leads, or

the person in charge of their department who has the control over the Fund Org Account Program (FOAP), which is basically their department’s spending budget. As the Director of Food Services, Andersen makes a point to lead “by example… I think it’s important that you set the right tone and lead from the front. You can’t ask [your team] to

do something you won’t do… I wash dishes… I clean… I mop… I run the register… I do what I need to do,” Andersen said. His mentality is that as the boss, a level of respect should be given to his team by giving them credit where credit is due and taking responsibility when things go wrong: “I take the blame and give the credit to my crew… If you look good, and your food’s good, it’s not because you’re doing a good job, it’s because you have the right people around you,” Andersen said. Finally, he explained that his number one goal for his cooks is “if you wouldn’t feed it to your mother, don’t serve it. Hopefully you like your mom,” Andersen said. Andersen will also be in charge of the upcoming coffee cart, which is scheduled to be opened in the Spring 2015 semester. After touring other campuses to learn about how to run a coffee shop as well as about the different types of coffee and drinks to serve, he showed me a sample of the new menu which is to feature lattes, cappuccinos, ice-blended coffee drinks, espresso, and hot tea. There will be three different coffee brands sold at FRCC Westminster – the Luna coffee brand which is now available in the Bistro Café, as well as the Boulder Coffee Company brand and the Boca Java coffee brand which will be served at the coffee cart. Food at the coffee

Continued on Page 2

In this edition... Winning Resume

Cancer Survivor

Civic Participation

Mind Matters

Page 2

Page 2

Page 3

Page 6


Turn static files into dynamic content formats.

Create a flipbook
Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.