In the Kitchen: Menlo’s Cooking Force

By Joel Blake

Menlo Oak Staff

It’s 6 a.m. and Sodexo’s Menlo College Cafeteria is in full swing. Busy at work, the kitchen staff plans, prepares, and executes the necessary steps to deliver breakfast to students.

The Menlo cafeteria is an essential part of campus life, satisfying the  minds and bodies of students. It provides students with a social environment to learn more about one another, and develop relationships in what seems to be the heart of the campus. The heart of the cafeteria is the staff.

Angel Gutierrez

“If you were to do a survey of college campuses around the country you would find only a handful that have the quality of food that Menlo College enjoys every day," said  Eric Drake, director of catering and retail management.  "We are a local, organic, sustainable, and all natural program. We offer a huge variety of options every day for our student population. Organic produce, all natural meats, artisan cheeses made locally, specifically for us, and the list goes on."
"If you visit the prestigious college (Stanford) down the road you would find Menlo's program is far and away much better. We are based in a commitment to the health and wellness of our community,” Drake added.

Clearly, Drake is passionate about his job and he believes in the quality of the service that Sodexo provides.

“As we move forward I am certain that changes to our program are on the near horizon. One of the long-term goals is to open the cafeteria up as a place where students can gather at any time during the day to study, hang out, have a class meeting or grab a snack to go. It will take money and commitment from everyone involved but I think it will open up a community feel that makes the building accessible for all students throughout the day, including those that live off campus. Currently we are offing themed menus on Saturdays that focus on a particular cuisine such as Asian, Middle Eastern, Spanish, or Italian foods. I think it's like going out to a restaurant, ” said Drake.

Drake and the staff work hard every day to provide Grill, Entrée, Exhibition, Deli, Pizza, and Salad Bar services to the faculty and students. They each have their own take about working with food, and something to say about their profession.

Chef  Serenity Woods

“It’s my job, and it changed my whole life. I used to be a housewife, now the students inspire me,” said Chef Silvia Muniz.

“I always think about who is going to enjoy the meal. When I love the cooking I am doing, then the students can love the food. Sometimes, what is good for your mouth is not good for your body. That is why when you are young; you can eat what you want. Then when you are older, you eat what the doctor tells you! Just remember, organic is good for a good life,” added Muniz.

The cafeteria wouldn’t be the same without Steve Savage. Savage mans the pizzas in the brick oven, while building massive deli sandwiches. The Houston native sees food preparation as an art.
“Food puts the food on my table,” said Savage.

            “I learned to cook at the Professional Culinary Institute. I like to cook with fresh ingredients and let the seasons influence my cooking. Nature is a big deal to me, so having local produce is important,” explained Savage.

            Savage said that he enjoys working at the school, being able to share conversation with his "regulars."

        "Feed-back means everything, I like to see what people like and don’t like. Then we can make changes based around the popular response," Savage continued. 

            Janelle Ferrer works in the kitchen preparing ingredients, and works the grill.

            “You have got to put some passion and love into making food. Without it, its like dog food, just throwing a bunch of ingredients into a bowl.”

            “I think we have to watch what we eat, it becomes what we are made of,” Ferrer went on to say.

            Maintaining the condition of the food is Serenity Woods job. She keeps her eyes on the food.

            “My Grandpa was a chef and I understand the importance of a good meal,” said Woods as she pushed ice around the vegetables.

            “I like to cook peacefully and carefully. Food does a lot for our bodies and souls. We should be thankful for every meal we get,” Woods said with an affirming tone.

            Sodexo’s, Menlo Cafeteria provides so much the students and faculty. From organic foods, to leather couches and flat screen TVs, the cafeteria is a healthy place to kick back and spend some time. With a great manager like Drake, the cafeteria looks to increase its role in campus life, and add to the places to chill at Menlo.