THURSDAY JANUARY 21, 2016
A behind-the-scenes look at Carkoski
INSIDE
Here are the juicy details on our dining service at MSU.
NEWS:
GABE HEWITT Staff Writer Long before the sun comes up, there’s a baker in the Carkoski Dining Hall at 2 a.m. preparing fresh baked breads to be served later that day. The cook that prepares food for 7 a.m. breakfast begins at 5:30 a.m. Carkoski serves an average of 3,500 students a day, according to Executive Chef Tim Born, who oversees the dining hall’s food and ten cooks. All food served is being calculated constantly in order to reduce food waste the next time it’s served. If 210 pounds of sliced beef is prepared on one day and only 180 pounds are served, Born will prepare
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timates that between 3,000 and 4,000 pounds of food are prepared each day and between 20,000 and 21,000 pounds of food are prepared each week. The calculations don’t include salad or pizza. In addition to production
Carkoski Facts and Figures -3,500 students served each day -3,000 to 4,000 pounds of food served each day -166 gallons of milk put into milk dispensers each day -600 sandwiches on average served each day -15,893 to-go boxes were used during fall 2015 semester 180 pounds the next time sliced beef is on the menu. “We have a menu cycle and we have very good records of what we’ve served over the past nine years and we transfer that over from year to year,” Born said. At the end of each day, cooks fill out production logs and record all food they prepared that day. Born es-
logs, there are also waste logs that track how much prepared food went was unserved and thrown away. “It’s very rare that we’re throwing things away,” Operations Manager Jamie Waterbury said. While the dining hall isn’t able to calculate how much food is thrown away by students, workers still monitor
the dishes placed on the blue conveyor belt that leads into the dishwashing room. If they’re seeing a lot of the same food being thrown out by students, they may make sure the portion size being put on plates is correct. “The reason we have plates and don’t go with trays is because we want the students to make sure they get a proper portion for themselves,” Born said. “It’ll help them stay healthier without getting too much on their tray as well as making sure the waste that we have that comes back is down.” The food served at Carkoski is in a 30-day rotation. This means that very few foods are served more than once each month. The exceptions are specialty meals or the upcoming Lent, when fish will be served each Friday. “I would almost guarantee that [students] won’t see the exact same thing for 30 straight days at all throughout the entire year,” Born said. What goes on the menu is based mostly on trying out new foods and production logs. The executive chef takes food items that student statistically ate more of the previous semester and keeps them on next semester’s menu in addition to trying out new items. New items like orange chicken and chicken Florentine served last semester were received well by students are continued to be
served this semester. Other popular items include chicken kiev, baked ziti, and pulled pork sandwiches. “Pies are popular,” Born said. “Anytime you put out cheesecake, you better have a lot.” The recent implementation of the Simple Servings menu has brought with it a number of new gluten-free items that are free from the eight major food allergens: peanuts, tree nuts, fish, shellfish, eggs, milk, wheat and soybeans. These foods are prepared separately from the dining hall’s foods and aren’t served to students on plates from other lines in order to avoid cross-contamination. “Students see it as a healthier option,” Waterbury said. “We use very few processed foods there.” Carkoski allows students to leave comment cards and the workers read each one. Last semester, when multiple students requested pepper jack sliced cheese in the sandwich line, Born had the cheese in the line within two days. If it’s something negative, we try to improve it within the week,” Waterbury said. A new dining hall is currently being constructed next to Preska Residential Hall and is expected to open January, 2017. The total cost of construction is estimated at $25,176,422, according to Residential Life.
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A&E:
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