The C4C: "A Fresh Take on the Dining Hall Experience"

Allison's Interview with a C4C Cook

Today, I interviewed one of the cooks who works at the new dining hall at the Center for Community. His name is Gerry Prete, 34, and he cooks at the Kosher station. I wanted to find out how he liked working at the C4C. Specifically, how did having "stations" and live chefs change his experience of working at the dining hall. Here is how the interview went:

A: How do you think the food at the C4C compares to the other dining halls on campus?
G: It's a step up from the other dining facilities.

A: Is all the food at the different stations cooked daily?
G: I can't speak for all the stations, but I would say that it is about 50/50, half pre-made and half fresh. At the Kosher station, the soups are pre-made. So are the latkas and perogies.

A: What do you like most about the live cooking stations? Do they allow for a lot of interaction with the students?
G: I have sauteed at the Italian Cibo station, and besides burning my hand, I really liked it. There is more interaction with the students rather than just handing them their food. At the Kosher station, we serve them instead of them serving themselves.

A: How often are items on the menu changed? How do you decide what you will cook everyday?
G: The goal is by next semester to be on a 5-week schedule. (I asked Gerry what this meant and he said that every week there would be a new menu and after the fifth week the menu starts back to the beginning). Since it is a new dining hall, though, we are only on a 2-week schedule as opposed to the other dining halls on campus. The problem is, we can't switch the menus until every station is ready to do so. I would say by next year we will be on the 5-week schedule and there will be more of a variety of foods at the C4C.

A: Were you a trained chef or did you learn your techniques upon arrival?
G: I have had 15 years of experience working in restaurants and I also learned some things here.

A: Do you like working at a restaurant or at the dining hall better?
G: The dining hall. It's simpler.

A: Do you ever eat at the C4C?
G: Everyday.

A: What do you like about it? What is your favorite station?
G: The italian station and the grill. Having this new building is exciting. The ambience of the new place is cool.

A: Do you think this dining hall has been a positive addition to the CU campus?
G: Definitely. It breaks away from the normal dining hall monotony. Buffet lines are a thing of the past. It gives it a fresh take on the dining hall experience.

Gerry did recognize that by the end of the semester everyone grows sick of the food, and that towards the end of the year he starts to make more and more sandwiches rather than eating the food served at the stations. However, overall Gerry expressed a very positive attitude over the dining hall, both food and atmosphere.