News Releases
Marine Stewardship Council invites the World to Lunch
First Sustainable Seafood Lunch to be held on 30 September 2009
Restaurants, caterers, local authorities, not-for-profit organisations and businesses around the world have joined forces with the Marine Stewardship Council (MSC) [1] to launch the first Sustainable Seafood Lunch. The event will take place at lunch time (local time) on 30 September 2009 around the globe – starting in New Zealand and ending on the Pacific Coast of the United States. The Sustainable Seafood Lunch highlights the efforts taken by fisheries and the seafood industry around the world to create a global market for sustainably caught fish and celebrates the growing availability of sustainable seafood choices worldwide.
Rupert Howes, MSC Chief Executive, comments: “The Sustainable Seafood Lunch is a great opportunity for those who are not already familiar with the MSC programme to learn about sustainable seafood, look for it, choose and enjoy it. Consumers buying sustainable seafood carrying the blue MSC eco-label play an important role in rewarding and encouraging sustainable fishing.”
As the number of MSC-certified, sustainable products [2] continues to rise, and an increasing number of businesses offer MSC-certified, sustainable choices, it has never been so easy to make the best environmental sustainable choice – be it in a restaurant or catering outlet at work or in schools, when buying fish for home cooking or when picking up a quick sandwich on the run.
First commitments include the Dutch airline KLM who will be offering an MSC-certified, sustainable seafood option on all their intercontinental flights from Amsterdam on the day. In the UK close to one million children will have a sustainable seafood lunch option offered to them by their school canteen on the day, including 260 schools catered by Sodexo. And Michelin Star Chef Raymond Blanc is already designing his special menu to be served in his restaurant Le Manoir aux Quat'Saisons on the day. Furthermore, MSC certified restaurants, canteens and sandwich shops around the world will be offering MSC-certified sustainable lunch options. These include (Umoja), te Pas, Hotel Theater Figi, Slot Zeist and various MSC-certified Sodexo canteens in the Netherlands; Anstruther Fish Bar in Scotland; Duke of Cambridge, Moshi Moshi in Brighton and London, Wahaca Covent Garden and White City as well as several outlets catered by Compass including Bristol Zoo and Oxford Brookes University; and University of Notre Dame in the U.S.
Laura Stewart, MSC Foodservice and Scotland Manager says: “We were already excited about this lunch, but the response and commitments we have received from our partners across the supply chain simply blew us away. We are still working with a number of partners on more events and I can only encourage everybody interested in being part of the event to get in touch.”
contact Mike Davy 574/631-7611, mdavy@nd.edu
CONTACT: Lisa Wenzel, 631-7859, lwenzel@nd.edu
Notre Dame Food Services joins Share Our Strength’s Great American Dine Out™ presented by American Express, on Wednesday, September 24, 2008
New historic initiative will end childhood hunger in America
University of Notre Dame — September 16, 2008 — Notre Dame Food Services (NDFS],through 10 of its restaurants, is doing its part to ensure no child in America grows up hungry. Legends, Café de Grasta, Café Poche, Decio Commons, Waddicks, Café Commons, a la Descartes, Irish Café, Greenfields, and Reckers joins Share Our Strength’s Great American Dine Out™ presented by American Express as participating restaurants. This new annual event is designed to rally the nation’s entire restaurant industry and encourage millions of consumers to dine out to end childhood hunger in America.
“One in every six children in America suffers from uncertain access to the healthy, nutritious foods they need to avoid the lifelong and devastating consequences of hunger,” said Billy Shore, founder of Share Our Strength. “We are in striking distance of ending childhood hunger by institutionalizing what we know has worked, and by joining forces together we can make this vision a reality.”
“We were contacted by a recent ND grad about participating in some way. This year, on Wednesday, September 24, 2008, ten of our units will donate 5% of that day’s sales to end childhood hunger,” said Dave Prentkowski, Director of Notre Dame Food Services. “ We would like to see all of the campus support this cause by purchasing something on Wednesday, September 24, 2008, at any of these ten locations.”
Restaurants can participate in the Great American Dine Out in a variety of ways including donating a percentage of sales during the week, promoting a new menu item, collecting donations from guests and/or employees and more.
Each restaurant will donate 5% of the sales of that day, Wednesday, September 24, 2008Donations will be gratefully accepted as well.
Thousands of restaurants are already participating in the Great American Dine Out, and more are joining daily. The Great American Dine Out is endorsed by many of the country's top chefs including Chefs Thomas Keller, Mary Sue Milliken and Tom Collichio and industry executives Danny Meyer, Phil Friedman, Sally Smith and Wally Doolin. Food Network Star and host of the hit TV series Diners, Drive-Ins and Dives, Guy Fieri, has stepped up to serve as the national spokesperson.
The Great American Dine Out is presented by American Express. Founding national sponsors are SYSCO Corporation, San Pellegrino, Acqua Panna, and Ecolab. Founding national partners are Food Network, etools, National Restaurant Association, Nation’s Restaurant News and OpenTable. Founding promotional partners are Fishbowl Marketing, The People Report and the Elliot Group.
For more information about Share Our Strength’s Great American Dine Out, please visit www.greatamericandineout.org or contact Jessie Sherrer at jsherrer@strength.org or 202.478.6505.
About Share Our Strength
Share Our Strength® is a national organization working to make sure no kid in America grows up hungry. We weave together a net of community groups, activists and food programs to catch children at risk of hunger, and surround them with nutritious food where they live, learn and play. We work with the culinary industry to create engaging, pioneering programs like Share Our Strength’s Taste of the Nation®, Share Our Strength’s Great American Bake Sale®, Share Our Strength’s A Tasteful Pursuit®, Share Our Strength’s Great American Dine Out™, and Share Our Strength’s Operation Frontline®. For more information, please visit www.strength.org.
Notre Dame Food Services Ranks 9th
August 25, 2008
The University of Notre Dame achieved the ranking of 9th in the “Best Campus Food” list in the Princeton Review’s 2009 edition of the Best 368 Colleges.
Wheaton College, Bowdoin College, and Virginia Tech make up the top three in the rankings. The Princeton Review is known for its rankings in the areas of campus life and other college experiences.
For further information you may visit http://www.princetonreview.com/schoolist.aspx?type=r&id=683 or contact Lisa Wenzel at 631-7859.
July 26, 2007
Notre Dame Food Services, Catering…by Design Wins Loyal E. Horton Dining Award Grand Prize
NACUFS has announced the grand prize winners of its 34th annual Loyal E. Horton Dining Awards Contest. The recipients were honored at the association's 49th National Conference in Seattle, WA, July 11 – 14.
Open to all institutional members of NACUFS, the contest is a highly competitive and prestigious peer recognition program. The competition was designed to recognize exemplary menus, presentations, special event planning, and new dining concepts, and to provide an avenue for sharing ideas and creative presentations in collegiate dining services. The event is named for Loyal E. Horton, a former NACUFS president and a founder of the association.
Notre Dame Food Services, Catering…by Design was selected as the Grand Prize winner in the Catering Special Events Category, also receiving a gold medal. This entry detailed the accomplishment of the Central Region Academy Dinner. The American Academy of Chefs, the honor society of the American Culinary Foundation Inc., hosted this Dinner on March 11, 2006 at the University of Notre Dame, South Dining Hall.
In the traditions of the academy, this was a classical dinner featuring eight courses, including delights such as braised calf’s cheek with truffled sweetbread crepinette, lentil custard and wild mushroom foam, as well as a culinary classic, chocolate soufflé with tahitian vanilla sauce. This classical meal was accompanied by formal service and complimentary entertainment. This meal represents the first ever academy dinner at a University.
For further information you may contact Lisa Wenzel at (574)631-7859.
Two Chefs from Notre Dame Food Services Recognized by American Culinary Foundation, Inc.
March 30, 2007
The American Culinary Foundation Inc., Central Region has awarded Notre Dame Food Services Chef Alan Seidler, CEC and Chef Donald Miller, CEC, CCE, AAC with honors at its March 2007 conference. Chef Seidler, CEC, was awarded with the Chef’s Oscar, and Chef Miller, CEC, CCE, AAC, was awarded with a Presidential Medallion.
Chef Seidler, CEC, has been a part of Notre Dame Food Services for over 17 years, currently the chef of Corby Hall. He received the Chef’s Oscar for his work with the Chef & Child Foundation which he has been an active member. The purpose of the Chef & Child Foundation, which was founded in 1989, is to foster, promote, encourage, and stimulate an awareness of proper nutrition in preschool and elementary school children, as well as combat childhood obesity. The foundation funds programs which give instruction on nutrition and proper
eating habits to school age children.
Executive Chef of the University of Notre Dame Donald Miller, CEC, CCE, AAC, received a Presidential Medallion to recognize his work with ACF Culinary Apprentice Program and his work with ACF Culinary Competitions. He has given countless hours of his time to these programs, frequently traveling to judge various competitions, after having won 11 gold medals himself. This talented chef has given of his 37 years in the culinary field to help establish the Culinary Apprenticeship Program in the South Bend community and ensure its continued prosperity.
Notre Dame Food Services Recognized by American Academy of Chefs
March 1, 2007
The American Academy of Chefs, the honor society of the American Culinary Foundation Inc., is hosting the Central Region Academy Dinner on March 11 at the University of Notre Dame, South Dining Hall. The AAC will recognize both Notre Dame for its employee training program and celebrate the accomplishments of chef Denis F. Ellis, CEC, AAC, retired executive chef at the University.
In the traditions of the academy, this will be a classical dinner featuring eight courses, including delights such as braised calf’s cheek with truffled sweetbread crepinette, lentil custard and wild mushroom foam, as well as a culinary classic, chocolate soufflé with tahitian vanilla sauce. Notre Dame Food Services executive chef Donald R. Miller will oversee the preparation of the menu he created. This meal represents the first ever academy dinner at a University.
Notre Dame Food Services has a long history of educating its young professionals in the culinary arts. The expertise for this meal is only possible due to the in-house training received by more than 30 skilled culinarians trained at the University. This meal will bring this educational effort full circle as more than seven culinary apprentice graduates will work in executing this event.
For further information you may contact Lisa Wenzel at (574)631-7859NEW NAME FOR LEGENDS FAMILY RESTAURANT ON
NOTRE DAME CAMPUS
February 20, 2007
South Bend, Ind. — Legends of Notre Dame has changed its name to Legends of Notre Dame Restaurant and Alehouse Pub.
The new name is a better reflection of Legends’ identity as a family restaurant open to the entire Michiana community, according to Rich Jacobs, General Manager Legends of Notre Dame Restaurant and Alehouse Pub.
“Legends is a great place for family dining, business events and more,” said Jacobs. “While we are owned and operated by the University, and all of our profits go into funding positive social programming for students, there was a perception that we were just a pub open only to Notre Dame students and staff. But, that’s not the case at all.”
He said Legends offers a locally-based, family-friendly alternative to the glut of franchise restaurants and heavy traffic in the Grape Road corridor. “We’re easily accessible, even with the closure of Juniper Road, and there’s no special parking pass required.”
Legends is announcing the name change with a new marketing campaign. The restaurant is using the tagline “Taste the Tradition” to let families throughout the area know they’ll experience a unique, fan-centric dining environment with an eclectic menu that appeals to a variety of tastes.
“Legends of Notre Dame Restaurant and Alehouse Pub is truly a one-of-a-kind dining environment that no family or fan of the University should miss,” Jacobs said.
Legends of Notre Dame Restaurant and Alehouse Pub is a not-for-profit organization located on the University of Notre Dame campus 100 yards south of Notre Dame stadium. Restaurant hours are 11:30 a.m. to midnight Monday through Saturday. Reservations are accepted for both lunch and dinner, and are recommended for parties of 8 or more. For more information, call 574.631.2582.
Notre Dame Food Services Apprentices Wins First Place in Chili Competition
October 16, 2006
Notre Dame Food Services Apprentices April Howell, Philip Wenzel and Gregory Larson won first prize in the South Bend Chili Cook-off held Sunday, October 15, 2006 at the Century Center. The team was lead by Steve Saretsky, Chef at the Food Service Support Facility at the University of Notre Dame.
The competition featured local teams from various restaurants and chili enthusiasts. Their winning combination featured a Mexican Twist of Mole, topped by a mini tortilla.
The winners received a trophy and bragging rights for the year. For further information you may contact Don Miller at 631-7254.
Notre Dame Food Services General Manager Stephen Whitaker Wins President’s Award
July 2006
Stephen Whitaker, General Manager of Retail Satellite Operations at Notre Dame Food Services (NDFS), received the President’s Award for the Midwest Region of the National Association of College and University Food Services (NACUFS). This award allows the Regional President to recognize outstanding service to NACUFS.
Rich Neumann, Director of Food Services at Ohio University and Midwest Regional President remarked, “Stephen is a very involved individual who has served as Retail Sales and Marketing Chair for four years. During that time he has:
- developed a one day sub-regional session on retail and convenience stores
- developed a template format for sub-regional conferences
- presented “Niche Markets” at the 2003 Regional Conference
- presented “Finding Your Niche” at the 2006 Regional Conference
- developed the Midwest Region logo
- co-hosted a First Timers round table discussion at the 2006 Regional Conference and the 2005 National Conference
- facilitated a round table discussion on Retail Sales at the 2006 National Conference
He is a very strong supporter of NACUFS, and is very deserving of this recognition.”
Stephen has been an employee of NDFS for 25 years, and is a 1978 graduate of Purdue University.
Dave Prentkowski Honored with NACUFS Minah Award
July 2006
Dave Prentkowski, director of food services at the University of Notre Dame, was honored as the 2006 recipient of the Theodore W. Minah Distinguished Service Award.
Prentkowski has over 26 years of foodservice management experience and has proven skills in developing people, designing facilities, using technology, and operating a state of the art food service. A native of South Bend, Prentkowski was appointed Notre Dame’s director of food services in 1990 after previously directing foodservice operations for the University of Utah and the University of Michigan’s housing division. He holds bachelor’s and master’s degrees in restaurant, hotel, and institutional management from Purdue University.
Prentkowski is a very active member of NACUFS both at the regional and the national levels. He’s served as publications officer, regional president, national conference showcase chair (twice), regional conference chair, and chair of the sponsorship development project team. He hosted and produced an education session, called Forum 2000, on central food processing and food market concepts. He has served as a member of the following committees: education, strategic planning, marketing, contract liaison and has participated in professional practices. Currently, he is chair of the bylaws committee and co-chairing the 50th anniversary celebration project team. In 1996, 1997, and 1998 he served NACUFS as president-elect, president, and past-president.
Other foodservice industry awards Prentkowski has received include the IFMA Silver Plate Award (2005); NACUFS Richard Lichtenfelt Award (2001); NACUFS Meritorius Service Award (1998 and 1990); Irish Clover Award for outstanding service to students (1998); and the NAFEM Doctorate of Food Service (1997).
The Minah Award is NACUFS’ most prestigious honor. Originally established as the Distinguished Service Award, it was renamed in 1973 to honor the first recipient, Theodore W. Minah. It is presented in recognition of exemplary and enduring contributions to the foodservice industry and to the association.
Catering…by Design Chef Laura Strunk Competes in National
July 2006
Laura Strunk, Chef for Catering…by Design at the University of Notre Dame, has placed 5th in the National Association of College & University Food Services (NACUFS) Culinary Challenge. Laura earned an American Culinary Federation (ACF) Bronze Medal for her recipe of Chicken Stuffed with Gouda, Sage and Prosciutto served with a Chicken Timbale on a bed of black lentils accompanied by Glazed Carrots and Onions topped with a Sambuca reduction. The NACUFS National Culinary Challenge was held in Toronto, Ontario, Canada on July 25, 2006.
Laura has been an employee of the University of Notre Dame since 2001. Laura is a graduate of the ACF Apprenticeship Program, and is a Certified Culinarian.
The competition requires contestants to prepare four portions of an original hot entrée with side dishes and sauces to balance the plate. Unique to this year’s competition was the mandate for all participants to use chicken as the main protein for the recipe. Contestants then had 75 minutes to prepare and present their dish to a panel of ACF judges. The contest was held between the champions of all regional competitions, a very skilled group of contestants. Laura was the winner of the Midwest Regional Competition.
Hope Kaser Receives Ron Athey Achievement Award
June 2006
Hope Kaser, Food Service Concessions, Operations Manager was presented the Ron Athey Achievement Award from the National Association of Collegiate Concessionaires (NACC) at the Association National Conference June 14, 2006 in San Diego, California.
This award has been established to recognize individuals for outstanding service to the Collegiate Concession industry as either a concessionaire or a vendor over a minimum five year period. The Award is named after Ron Athey, one of the founding fathers of NACC. Ron is retired from the University of Notre Dame where he served as Assistant Director of Food Services for over 18 years. During Ron’s tenure at Notre Dame he was responsible for many aspects of the department including the concessions operations at the football stadium and Joyce Center. Ron served as a mentor to many including Hope.
Hope has served as the Notre Dame Concessions Manager for the past 8 years. Since 1995 she has been as active member of NACC volunteering in many ways. Hope has served as a member of the NACC Board of Directors including the role of President in 2004-2005. Hope has volunteered countless hours to make NACC a better organization.
The award was presented to Hope on the behalf of Ron Athey and NACC, by Dave Prentkowski, Director of Notre Dame Food Services. During his remarks, Prentkowski said, “Hope is a key member of the Notre Dame Food Service management team, we are proud of Hope and her involvement in NACC. We are also proud of the fact that this award was named after a Notre Dame person and awarded to a Notre Dame person.” Ron Athey, has said that he is honored to have the award named after him and that Hope has been selected to receive it. He is also proud of the growth of NACC and its positive impact on the industry.
For further information contact Dave Prentkowski at dprentko@nd.edu
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