While fulfilling the dietary needs of a Northwest Georgia campus as diverse as the world around it may seem like a tall order, Darlington’s dining services staff makes it look like a piece of cake.
In a contract partnership with FLIK, a food service company that specializes in independent schools, Darlington has taken the student dining experience to the next level.
The Upper School's Dodd Dining Room and ELA-8 division's Johnson Assembly and Dining Hall boast an impressive on campus smorgasbord that has been known to include everything from barbecue to sushi, chilled pineapple gazpacho to banana fritters, and all things in between.
Beyond the gourmet, foodie-centered offerings, though, also lie the tried and true staples of American cuisine that often speak especially to students.
“The kids like what’s simple,” said Parker Adams, Darlington’s director of dining services. “The basics are typically better for them—something from our panini station, maybe a helping of chicken tenders, macaroni and cheese, chocolate chip cookies—that’s what a 16-year-old wants.”
Each spring, the Dodd Dining Room hosts a “mobile food truck,” modeled after one of the food industry’s newest trends. The “truck” is set up near the students, featuring a variety of different culinary delights aimed at expanding the palates of students (and faculty). Last month, members of the Upper School community got to try a variety of different tasty fried dumplings.
“The goal is to get them out of their comfort zone and try new things,” added Adams.
Adams came to Darlington in 2013 when FLIK began the partnership with the school. Previously, he served as director of catering operations at the Georgia Institute of Technology, and also worked as the director of retail operations at the University of Alabama at Birmingham. He holds a B.A. in Hospitality Management from the University of Alabama.
"We are always trying to keep up the fresh ideas, so students don’t come in and see the same thing over and over," said Adams.
The dining services staff employs the use of an “action station” adjacent to the hot food line to get feedback on different entrees that are made in smaller quantities. Depending on the day of the week, members of the Darlington Community may choose to satisfy their appetites with everything from curry chicken to a pho noodle bar; if the items at the station become a hit, they often make their second appearance in the dining room’s hot line.
Staff members also liven up the fare by pairing it with specialty desserts, smoothies and other fun items that keep the students interested and exploring the food area.
“Our biggest challenge here is that the diets vary so much with every person,” said Bret Clark, executive chef. “We always want to ensure that everybody gets their daily nutritional needs, whether that’s getting something from the line or dining a la carte.”
Adams and Clark are the seasoned professionals behind the staff of 24 that serve Darlington students and faculty every day of the week.
Clark, a University of Texas at Austin alumnus, earned a wealth of experience before coming to Darlington, having worked at country clubs, resorts and other schools.
Darlington is a nut-aware campus, meaning that food containing nuts is not served in common areas. Non-soy options are available for those with allergies, and gluten-free foods can also be found for those who are intolerant.
“Our staff has gone above and beyond in many scenarios, and are continually bringing ideas to us to help with the preparation of food catered to those with special dietary needs,” said Adams.
One of the team’s primary initiatives for the 2014-15 school year was to do more to cater to the different cultures represented on campus.
“We try at least twice a week to have a menu representative of our diversity, whether it is chicken schnitzel or pork fried rice, or a variety of other dishes,” said Clark.
The dining hall has even hosted special events like a French-themed night for Darlington’s French Club, featuring mussels and beignets. Another popular favorite this year was when the team helped international students celebrate Chinese New Year with seared ahi tuna and a spread of other delectable holiday-appropriate favorites.
With the wide array of themed unofficial holidays now in existence, the dining services staff also works to tie in “celebrations” like National Pancake Day and Hotdog Day.
During a planned “Snow Day” for grades 3-5, staff jumped right in to create snowman cupcakes and other treats to go along with a full day of fun activities.
The parent company's corporate focus on fresh and locally-sourced produce has made its way to Darlington, where diners may get acquainted with peaches from South Georgia, watermelons from North Carolina, blood oranges from Florida, and any number of other in-season ingredients used in entrees or available a la carte. At least two local options each day are made available to students and faculty. During this past year’s Fall for the Arts festival, some of the famous apples from Ellijay, Ga. were candied and given out to patrons.
Beyond seeking out what grows from the soil close by, the dining staff also pays particular attention to limiting canned goods as much as possible.
“We do our due diligence to ensure that we bring in very few processed food items,” said Adams.
Even the famous delicious potato chips contain just two main ingredients. Besides the obvious, the chips are seasoned with salt, and then fried in Canola oil.
The dining services team takes creative license and puts their own spin on how the food looks and how it is displayed, using social media platforms like Pinterest as a jumping board.
“You eat with your eyes 90% of the time,” said Clark. “We put just as much work into the overall presentation of the food as we do into how we make it.”
Just as important to the recipe for success as delicious food is the personality behind the service.
“We always ensure that we are hiring the right people for the environment that they are serving, and engaging with students and staff,” said Adams. “The community truly develops relationships with the employees here.”
The work of dining services staff is not limited to the school’s two on campus dining rooms. The cafeterias serve as a “hub” for all food service activities at Darlington, and Adams and his crew handle everything from small catering gigs for special dignitaries to students and their fathers at Donuts for Dads, and all holiday celebrations.
They also provide meals for school field trips, both educational and athletic in nature. Clark even traveled with Darlington School Soccer Academy to serve as the personal chef to the athletes at the Disney President's Day Festival tournament in Orlando this year.
The team of food service professionals has even been able to take the bounty of their kitchen beyond the gates of the campus to wedding receptions in town, the Heart of the Community Gala, the recent Atlanta Steeplechase, and many other events in Rome and Floyd County.
There have been a few times when a normal work day was anything but. In cases of inclement weather like the snowfall from the last two winter seasons that cancelled classes, there are still hungry campus residents to feed.
“Management stays on site to see that kids are fed,” said Adams. “We are always thinking ahead through natural disasters, power failures and whatever else comes our way—we are cautious.”
Students, faculty and staff have enough on their plates without having to worry about finding a nutritious meal to fuel them for the day. The School charges itself to empower students to learn with passion, act with integrity, and serve with respect, but that hunger for lifelong learning and honor must always begin on a full stomach.
For more information on Darlington’s dining services department, contact Parker Adams at padams@darlingtonschool.org.
