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FROM
SCRATCH
Bon
Appetit Management Company is pleased to be Clark's University's
food service provider.
We
welcome you to the newly renovated dining hall. We strive to provide
excellent food and service by committing to:
•
Using Only the highest quality food products available
•
Introducing new entrees and food trends
• Creating
a fun dining experience and seasonal promotions
• Providing
flexibility to all guest requests as they apply to food and services
• Properly
training and empowering all our employees to take care of our guests.
Responsibility
At Bon Appetit we are striving to establish ourselves as a leader
in workplace, community and environmental practices. We are forming
valued partnerships to help promote conservation and protect the
places where we live and work. We are committed to our social responsibility,
promoting the well being of our guests and their environment by:
• Using food that is fresh and
prepared in a healthy and nutritious way
• Menus are written based on
seasonality and availability of regional fresh products. Whenever
possible, these are produced using sustainable and organic practices
• Chicken is purchased free of
antibiotics
• Beef and other meats are free
of antibiotics as a first preference
• Milk is free of antibiotics
and Bovine Growth Hormones
• A minimum of one vegetarian
entree is available at each meal period.
• Salads,
Pizza, Marinara and other sauces are made from scratch
• Stock is made from scratch,
the day before its use to ensure the removal of fats.
• Turkey and beef are raosted
in-house daily for deli meats
• Tuna is dolphin free, packed
in water
• Seafood should be purchased
fresh when available. Salmon is wild caught. We support the Seafood
Watch guidelines as recommended by the Monterrey Bay Aquarium.
• Hamburgers are made with fresh
ground chuck, not frozen
• Olive and canola oils are used
for everyday salad dressings, speciality oils for other purposes
(i.e. walnut oil or chili oil)
• We only use non-hydrogenated
canola oils in our fryers to minimize the presence of trans-fatty
acids in our foods.
• All salads dressings are made
from scratch. Nonfat and low calorie dressings will be purchased
as necessary.
• Vegetables are prepared in batches
at the last possible minute and served in the smallest possible
batches.
• The use of MSG is never allowed
in the preparation of our foods.
• Mashed potatoes are made from
fresh potatoes.
• Fresh squeezed lemon juice is
used for cooking and sauces.
• Cookies, muffins and breads
(where possible) are baked fresh daily.
• Seasonal vegetables and fruits
are utilized as fruit choice and are purchased fresh.
• Creating menus that include
fruits, vegetables, legumes and grains
• Training our staff to serve
and prepare food safely
• Making purchasing decisions
that preserve fish supplies
• Purchasing foods
from local producers and artisans
• Boycotting purveyors that do not support farm workers'
rights
• Contributing to local food banks
• Recycling wherever possible
Welcome to Clark University
At Clark University Dining Services, our staff takes the well?being
and satisfaction of everyone on campus very personally. We believe
that dining rooms are gathering places and that breaking bread together
helps to create a sense of community and comfort. Each day you will
find culinary team cooking food from scratch using fresh seasonal
ingredients. We serve great tasting, authentic and nutritious food
that exceeds the expectations of our guests including vegetarian,
vegan, and international diners, produced in a socially responsible
manner for the well being of our guests, communities and the environment.
Here's
what you can expect at Clark: cuisine that will entice and educate
you, and people who will welcome you with open arms.
Have a great year and welcome to the Clark University community.
With regards,
Cheryl Walker
Belief
in Service
We want to create an atmosphere in Higgins Café where you,
our guest, will want to come each day to see what's new, fun and
exciting. It's our pleasure to introduce you to new foods. If you
don't know if you'll like a soup or an entrée, ask us for
a taste. Our goal is to design and re?shape the our food programs
to maximize your satisfaction and participation by listening to
your ideas and suggestions. When you have a suggestion, please feel
free to use our comment cards or speak to us directly or send us
an email. We want to hear from you.
TOUR,
your new "all you can eat" dining hall
Ovens, where freshly
made pizzas are showcased. We will also showcase a chef prepared
pasta entree daily
Comforts, where we serve both contemporary and traditional
entrees
Grill, featuring our 100% fresh ground
beef burgers and much more.
The Vegan Kitchen, where we feature
contemporary and traditional vegan
and vegetarian entrees.
Global, featuring chef prepared international
entrées and specialty dishes.
Greens, where we feature garden fresh
greens, vegetables and salads made freshly for you
Soups, made from starch soups and
chili.
Deli where we offer a sandwich bar
with in-house freshly roasted meats
Desserts, where we offer freshly baked
items
Beverages, where choices are plentiful
Take
Advantage of Us...
Clark
University Dining Services wishes to invite you to take full advantage
all your campus dining program has to offer. Be it our various culinary
stations, the many theme meals and special events we will be sponsoring
or the Ovens , where freshly made pizzas are showcased. We will
also showcase a great atompshere of your new dining room, all of
our services and programs are designed to make your career at Clark
a lot easier and more enjoyable.
A
few suggestions for getting the most out of your campus dining experience...
Take full advantage our of great food.
To
ensure freshness, proper temperature and the best quality, and protect
the environment --
may we suggest you take only what you can eat at one time and return
for more after you enjoy your selection.
Take full advantage of each culinary stattion.
Before you go straight to the pizza, pasta or deli, find out what
the features are at each of the stations.
Take full opportunity to get involved
Fill out a comment card or survey, sign up for a focus group or
become a member of our Food Committee.
Please remember this is your dining hall
Our goal is to provide great food for the Clark cimmunity adn we
encourge you to take full advantage of the many options and services
provided.
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