March 5, 2008

Food service providers to convene at Purdue, discuss latest trends

Windsor Dining Court
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The National Association of College and University Food Services' 50th annual Midwest Regional Conference, at Purdue for the first time, runs from Monday (March 10) to Thursday (March 13). Participants will attend topical seminars, eat at and tour Purdue's revamped and award-winning dining facilities, watch university chefs compete in an "Iron Chef"-style cook-off, and learn from a noted food trend "futurist" and an Army Ranger team builder.

Conference co-chair Sarah Johnson, director of dining services for Purdue's University Residences, said the association's mission is to foster the highest possible quality of food service on campus.

"We're proud to be able to share the trend-setting changes we have made at Purdue and to facilitate the exchange of ideas that will improve dining options for students across the region," Johnson said.

Purdue Housing and Food Services has completed a master plan, and is  nearing completion of building or remodeled four dining courts, three restaurants, and a mall-style food court in Purdue Memorial Union with several distinct dining experiences.

The division has converted to transfat-free cooking oil, emphasized made-to-order meal options, introduced high-quality black Angus beef, greatly expanded international and vegetarian options, and created more flexible payment options.

Conference co-chair Gary Goldberg, Purdue Memorial Union's director of dining services, said the recently completed Union Commons that features Italian, Mexican, Asian, Mediterranean menus and specialty bars that serve coffee, smoothies and breakfast cereal caters to a generation of students accustomed to choice.

"College food services are at a crossroads. We must continue to provide an ever wider  selection of healthier, tastier food at a competitive price in an ambience that compares with popular and even upscale restaurants," Goldberg said. "With our ongoing swell of progressive changes, this is a good year for Purdue to host this event."

During his Tuesday keynote address Christopher Wolf, strategic innovation director at the Turover-Straus Group Inc., will share forecasts, recommendations and insights to help the collegiate food providers anticipate trends and opportunities to meet their consumers' needs. Wednesday's keynote speaker, Keni Thomas, who served in the mission depicted in the movie "Black Hawk Down," will extrapolate from his motto "Train as you fight, fight as you train" to focus on the importance of continually improving performance through good leadership and teamwork.

At 2:45 p.m. on Tuesday in the Purdue Memorial Union North Ballroom, chefs from several universities, including Michigan, Michigan State, Missouri, Iowa State and Ball State, will highlight the expertise of collegiate food services when they compete in a live culinary challenge. Under a tight deadline and the scrutiny of a team of professional judges, they will each prepare from scratch a complete meal that features an entrée of sea bass.

The conference concludes at 9 a.m. Thursday with a tour of Purdue's newest food court that is being built just south of Wiley Hall. The upscale facility, which will open to students and the public in summer 2008, is anchored by a Brazilian barbeque station.

Writer: Jim Schenke, (765) 494-6262, jschenke@purdue.edu

Sources: Sarah Johnson, (765) 494-1000, scj@purdue.edu

Gary Goldberg, (765) 494-8931, gcgoldberg@purdue.edu

Purdue News Service: (765) 494-2096; purduenews@purdue.edu

Note to Journalists: The Tuesday (March 11) keynote address is scheduled for 9:15 a.m. and the Wednesday (March 12) keynote is scheduled for 10:30 a.m. Both occur in Stewart Center's Fowler Hall. The Culinary Challenge is at 2:45 p.m. on Tuesday (March 11) at the Purdue Memorial Union North Ballroom. For more information, contact Jim Schenke, Purdue News Service, at (765) 494-6262, jschenke@purdue.edu

PHOTO CAPTION:
Purdue Housing and Food Services is incorporating award-winning design into new and remodeled dining courts. Several courts, including Windsor Dining Court (pictured), have focused on upscale design and service that provides more and healthier food choices, made-to-order menus items, and international and vegetarian menus.  (Purdue News Service photo/David Umberger)

A publication-quality photo is available at https://www.purdue.edu/uns/images/+2008/windsor-NACUFS.jpg

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