NewsUpper SchoolStudent LifeFaculty/StaffPre-K to 8ServiceResidential Life
SAGE seeks creativity in food service
Jan 26, 2005 8:00 AM
By Tannika King - Faculty
Alongside their vegetable of choice, faculty and staff receive a fresh scoop of ingenuity as they pass through Dodd Dining Hall.
Since 2001, the people of SAGE Dining Services have been supplying the Darlington community with a creative and thoughtful approach to food service. According to James Clark, food service director, SAGE seeks excellence in everything from coffee for two, to barbeque for 1,000. Billing itself as the “most cost effective and honest food service company in the market today,” SAGE is committed to great food served in a great atmosphere.
Chef Manager Rachel Klosterman, who arrived at Darlington in May of 2004 with over 10 years of food service experience, has played an important role in enhancing the dining hall’s creative environment. In January she introduced the “SAGE Scoop,” a monthly newsletter for dining hall guests. The publication features a monthly quote, nutrition information, recipes and a “meet the staff” section. “I figure the newsletter will be fun for the students and give them and entertaining way to pass the time,” said Klosterman, who carried the idea from a previous job in Nebraska’s capitol building.
Klosterman also used recycled silverware and trivia cards to make original and interactive table centerpieces. The low-cost centerpieces encourage fun conversation and are more practical than artificial flower arrangements, said Klosterman. “If we have the budget, we try to work it out,” she added. “In fact, we’ve never said ‘no’ to an idea since I’ve been here.”
This year, the Veggie Vent and the Beef Board were also introduced as way for students’ opinions to be heard. Handwritten comments such as, “Please get some Cookies and Cream ice cream” and “I love the Elmo cookies” find their way to the board and always receive thoughtful responses from the SAGE staff. “The opinion boards are a great way for us to get feedback,” said Klosterman.
With students in mind, the dining hall features fun menu items that encourage diverse and healthy eating. “Our seafood boil is a great example of how we try to do fun things for the students,” said Clark in reference to a popular dish.
Various staff members can often be found making fresh display items such as French crepes and made-to-order omelettes for guests during peak dining times. This gives diners a chance to customize a portion of their meal. “I enjoy the interaction that display cooking provides,” said Klosterman. “It’s great for students to be able to attribute someone’s face with the cooking, because there are many unsung heroes working with us.”
One such hero is Amanda Martin, more commonly called “Miss Amanda,” who has been serving food at the School for 15 years. Martin said she enjoys her chance to interact with students each day, and she wants them to feel at home. “I try to give every student a heartwarming smile, a friendly greeting and a hot meal,” she said. “I want to offer a personal facet to dining away from home by serving all students and trying to welcome each by name.”
Shirley Young operates the pizza station and has been at Darlington since 2001. She said she enjoys the students and the artistic side of her job. “Making pizza is like producing art,” she said, “and I enjoy being creative.”
Aside from supplying students and faculty with three daily meal options, Darlington’s 18 SAGE employees offer catering services for annual school events such as the Faculty Appreciation Dinner and the Pigskin Picnic. “The pig roast is always one of our most popular events,” said Klosterman. “When everything goes well it’s a great feeling for us; the hard work really pays off.”
In addition to their passion for excellent food service, the people of SAGE are also fond of the Darlington family. “Everything is great at Darlington, from the students to the faculty,” said Clark. “I grew up working in food service, and this is the best environment I have been in.”
Klosterman agreed. “The sincere community of Darlington promotes us to work hard and try our best,” she said. “We really feel appreciated and cared for here.”
*Written by Eric Molletta, public relations intern from Shorter College
Since 2001, the people of SAGE Dining Services have been supplying the Darlington community with a creative and thoughtful approach to food service. According to James Clark, food service director, SAGE seeks excellence in everything from coffee for two, to barbeque for 1,000. Billing itself as the “most cost effective and honest food service company in the market today,” SAGE is committed to great food served in a great atmosphere.
Chef Manager Rachel Klosterman, who arrived at Darlington in May of 2004 with over 10 years of food service experience, has played an important role in enhancing the dining hall’s creative environment. In January she introduced the “SAGE Scoop,” a monthly newsletter for dining hall guests. The publication features a monthly quote, nutrition information, recipes and a “meet the staff” section. “I figure the newsletter will be fun for the students and give them and entertaining way to pass the time,” said Klosterman, who carried the idea from a previous job in Nebraska’s capitol building.
Klosterman also used recycled silverware and trivia cards to make original and interactive table centerpieces. The low-cost centerpieces encourage fun conversation and are more practical than artificial flower arrangements, said Klosterman. “If we have the budget, we try to work it out,” she added. “In fact, we’ve never said ‘no’ to an idea since I’ve been here.”
This year, the Veggie Vent and the Beef Board were also introduced as way for students’ opinions to be heard. Handwritten comments such as, “Please get some Cookies and Cream ice cream” and “I love the Elmo cookies” find their way to the board and always receive thoughtful responses from the SAGE staff. “The opinion boards are a great way for us to get feedback,” said Klosterman.
With students in mind, the dining hall features fun menu items that encourage diverse and healthy eating. “Our seafood boil is a great example of how we try to do fun things for the students,” said Clark in reference to a popular dish.
Various staff members can often be found making fresh display items such as French crepes and made-to-order omelettes for guests during peak dining times. This gives diners a chance to customize a portion of their meal. “I enjoy the interaction that display cooking provides,” said Klosterman. “It’s great for students to be able to attribute someone’s face with the cooking, because there are many unsung heroes working with us.”
One such hero is Amanda Martin, more commonly called “Miss Amanda,” who has been serving food at the School for 15 years. Martin said she enjoys her chance to interact with students each day, and she wants them to feel at home. “I try to give every student a heartwarming smile, a friendly greeting and a hot meal,” she said. “I want to offer a personal facet to dining away from home by serving all students and trying to welcome each by name.”
Shirley Young operates the pizza station and has been at Darlington since 2001. She said she enjoys the students and the artistic side of her job. “Making pizza is like producing art,” she said, “and I enjoy being creative.”
Aside from supplying students and faculty with three daily meal options, Darlington’s 18 SAGE employees offer catering services for annual school events such as the Faculty Appreciation Dinner and the Pigskin Picnic. “The pig roast is always one of our most popular events,” said Klosterman. “When everything goes well it’s a great feeling for us; the hard work really pays off.”
In addition to their passion for excellent food service, the people of SAGE are also fond of the Darlington family. “Everything is great at Darlington, from the students to the faculty,” said Clark. “I grew up working in food service, and this is the best environment I have been in.”
Klosterman agreed. “The sincere community of Darlington promotes us to work hard and try our best,” she said. “We really feel appreciated and cared for here.”
*Written by Eric Molletta, public relations intern from Shorter College
