2008 Woodie Awards
Cafeteria hires new head chef
Ryan Young, Journalism 152
Issue date: 2/25/08 Section: News
Students who find themselves in the college's cafeteria may be surprised to see a new face. This will undoubtedly be Hal Des Forges, and he will most likely be smiling.
LCCC hired Des Forges as the new heard chef for the school's food program. The college recently replaced Sodexho, its former food company with LCCC employees.
Des Forges, a graduate of the Culinary Institute of America, chose to hire all of the Sodexho employees as his chefs and servers. His reason for doing this is that these people "know the territory and the students better than anyone else would."
The employees are also quite fond of the change. Sue Sossa, a cashier in the cafeteria, said that Des Forges is " very professional." She also said, "it's obvious that he's really trying to make things run smoothly."
Des Forges, who has been in the food business for more than 40 years, says that his staff is as hardworking as they come, which is quite evident during any busy lunch hour.
He says that he and his staff are working toward creating a nutritional information booklet that will be available to students to facilitate healthy eating in a convenient setting.
As of right now, Des Forges and his staff are still creating the recipes that will be included in the book. He says that he is very open to suggestions as to what people would like to see offered at the cafeteria.
While the nutritional guides and concrete recipes are still a few months away, some students are ready for variety.
Gulcin Kucukdalyan, a student at LCCC for two years said, "The food has always been terrible." She also went on to say "The cafeteria needs to provide more vegetarian options besides salad."
Jenna Donnaghue, currently on her fourth semester at LCCC, agreed with Kucukdalyan saying, "I haven't even eaten here this year."
Patty Donnaghue, an employee in the college's business division, would like to see fresh muffins rather than the prepackaged ones now offered.
LCCC hired Des Forges as the new heard chef for the school's food program. The college recently replaced Sodexho, its former food company with LCCC employees.
Des Forges, a graduate of the Culinary Institute of America, chose to hire all of the Sodexho employees as his chefs and servers. His reason for doing this is that these people "know the territory and the students better than anyone else would."
The employees are also quite fond of the change. Sue Sossa, a cashier in the cafeteria, said that Des Forges is " very professional." She also said, "it's obvious that he's really trying to make things run smoothly."
Des Forges, who has been in the food business for more than 40 years, says that his staff is as hardworking as they come, which is quite evident during any busy lunch hour.
He says that he and his staff are working toward creating a nutritional information booklet that will be available to students to facilitate healthy eating in a convenient setting.
As of right now, Des Forges and his staff are still creating the recipes that will be included in the book. He says that he is very open to suggestions as to what people would like to see offered at the cafeteria.
While the nutritional guides and concrete recipes are still a few months away, some students are ready for variety.
Gulcin Kucukdalyan, a student at LCCC for two years said, "The food has always been terrible." She also went on to say "The cafeteria needs to provide more vegetarian options besides salad."
Jenna Donnaghue, currently on her fourth semester at LCCC, agreed with Kucukdalyan saying, "I haven't even eaten here this year."
Patty Donnaghue, an employee in the college's business division, would like to see fresh muffins rather than the prepackaged ones now offered.
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