Food Glorious Food
New CMC Food Focus Liaison
Puts the Axiom, You Are What You Eat,"
to the Taste Test

Kevin Chaney '12 isn't just a history major anymorehe's also the new Food Focus Liaison this semester at Collins Dining Hall. That means he makes $8.50 an hour assisting dining hall staff in continued efforts to enhance customer service in Collins.
Chaney is the first student to serve in this brand-new role, which requires him to arrive at Collins prior to the start of a meal period for a tasting of that mealtime's offerings. He's also there to help answer any questions and to elicit suggestions from student, faculty, and staff, which he then shares with the Collins team at the end of each week.
And that's not all.
"In the event of an emergency, Kevin is aware of the Collins mustering area, and is able to assist customers if evacuation is necessary," says Pam Franco, general manager of Bon Appetit. "The staff loves him."
It was Franco who got things cooking. After speaking with staff in the financial aid office at CMC, she discovered that hiring a student food focus liaison could be considered a work-study position. Several students applied for the job, but it was Chaney's genuine interest in sharing his and other students' ideas about menu suggestions that made the biggest impression.
In the recent past, CMC initiated food focus groups a few times every semestera bringing to the table, so to speak, of food options discussions and customer service issues.
"Those attending would share with us suggestions from fellow students and the executive chef, and we would engineer the menus to accommodate students' requests," Franco says. "What we noticed was quite a bit of lag time from the initial meeting to the response time."
In order to improve customer service and tighten that lag time, Franco thought a consistent flow of communication was needed via a student (or students) working through the meal period and interacting with classmates, faculty and staff.
So far it's been working out great for all concerned, she says, including Chaney.
"The question I ask myself after each tasting is, Does this taste like it should? Chaney says. "It isn't a question of whether it is good or not, but whether it tastes correct."
And what has the feedback been, to date?
"It really depends on what is being served that day," Chaney says. "It usually has to do with taste and consistency. Occasionally a student will come forward with a suggestion, and I forward those comments and suggestions to the managers of the hall."
Chaney's personal food favorites include artichokes, tamales, and nan bread with mayonnaise. Tastes that don't fall into the "treat" category for him are eggplant and pistachios.
"So far, I've had a few interesting suggestions for ways to improve or vary the Collins menu, including quesadillas as a snack and berries as part of the morning fruit selection," he says. "And I'm currently working to get guacamole added to the salad bar."
In addition to his tasting and liaison duties, Chaney assists in coordinating the weekly packaging of food for a nearby shelter.
"Kevin was also briefed in safety/evacuation procedures and food sanitation," Franco says. "He physically takes food temperatures, tastes the daily food options, and can assist students, faculty, and staff in making informed decisions about food choices if asked.
"The important thing is that there is minimal lag time and we're able to respond more quickly, which is our goal," Franco notes.
She also says staff are very interested and excited at the thought of offering this position in Collins again next year. (Students interested in work study should contact financial aid.)