What are the everyday duties of the senior executive chef of Auburn University?
I help oversee all food production and service for the campus, which includes all the dining venues and catering.
My day is spent crisscrossing the campus visiting every outlet, assisting where needed and making sure quality, safety and consistency standards are followed. We have a great team of managers and wonderful employees who strive to offer the best service possible every day.
What was your culinary training and background?
I grew up in the UK and attended culinary college in London. After moving to the USA in 1989, I spent my career in hotels, restaurants and convention centers before joining Auburn in 2007. I have owned a gourmet market, produced a line of sauces and recently published an Auburn cookbook. I love being creative, and my position at Auburn lets me do that.
What are some specific experiences that have helped influence the food Auburn students eat on campus?
I believe my international experiences and varied past help me in creating new and exciting dining venues on campus. I get to play at work, open little restaurants around campus and try new things daily. I see what works, expand on winners and drop the losers. What have been some of the most successful programs implemented since you got to Auburn? Rye of the Tiger, Pizza Phlatz at Foy, and most recently Go Greek, which has been my most popular location so far.
What programs or ideas haven't been as successful as you were hoping? What did you learn from it?
I opened the cheesesteak factory in the student center right before we did the new construction at Chick-fil-A. It took off well, but after four days, it tanked quicker than I have ever seen. We dropped it and made it a makeshift Chick-fil-A Express until the construction was finished.
How have students' tastes changed since you began working at Auburn in 2007?
We continue to want more and more healthier options, always looking for more local and sustainable foods, and allergens are becoming more prevalent. Global influences are felt deeper throughout the campus, pesto is the new ranch, and I make more than 100 pounds of hummus a week when I could not give it away 6 years ago.
How are you able to please the taste buds of such a diverse student body?
We really try to offer something for everyone. There are so many options on campus that I believe anyone could find something different and good to eat every day of the semester. We do not want you to get bored, and we are always looking for ways to change dining venues or add new excitement to old favorites.
What do you have planned for the future of campus dining?
I am working on a new chicken tender place similar to a Zaxby's in Foy, which will have fried and grilled chicken tenders, great sauces and French fries. We have an exciting new chicken salad concept being added in to Lupton Deli with various flavors of salads and a new look inside.
The Village will be adding a calzone station, which will use whole wheat pizza dough and cool ingredients. We are adding fresh sushi made to order right in front of you and will expand on the home cooked meal at Home Plate. I am also going to introduce a Caribbean venue for the fall with Tiger Wok. There will also be big changes to Tiger Zone at the Village...stay tuned for more. Joann's will get a new menu, and the entire campus will have exciting specials and new menu items at most locations.
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