Episode 62
Dissecting College Dining
Chefs at colleges and universities have a lot to consider. From maintaining a strong culture to procuring the right equipment and ingredients, there are many things that play into consistently creating a quality dining experience.
Chef Richard Hetzler, District Chef for Chartwells Higher Education Dining Services, joins the show to discuss the things he evaluates in his role in George Washington University’s dining program. He shares his thoughts on working for a foodservice support provider, go-to equipment, addressing staffing shortages, building relationships, and more.
Be sure to follow Chef Rich and Justin on Twitter at @ChefRrupp and @jupehr.
Episode Notes
1:21 – We love having chefs on the show
4:50 – There is a lot to evaluate in a new position
6:03 – Chef Rich’s go-to equipment
7:57 – The benefits of humble beginnings
11:01 – Chef Richard Hetzler joins the show
11:51 – Working for a foodservice support provider
18:03 – Chef Richard’s go-to pieces of equipment
19:27 – Vacuum sealers
21:17 – Equipment to address staffing challenges
24:19 – Biggest challenges of students returning to campus
27:18 – Attracting new talent
29:37 – Creating buy-in and establishing trust
31:10 – Chef Richard’s time in the kitchen
33:11 – Working through the design process
36:40 – Considering nutrition
38:16 – Sourcing ingredients
39:57 – Utilizing blue catfish
45:53 – Chef Richard’s foodservice journey
50:53 – Points of pride
53:57 – Chef Richard’s inspirational quote
55:35 – Nate’s Notes
58:46 – Outro