Focused On Food

Ramsey, Lindsey
February 2008
FoodService Director;2/15/2008, Vol. 21 Issue 2, p56
Trade Publication
The article focuses on Princeton University's culinary program. The university has become known for its culinary-driven dining. According to Director of Dining Services Stuart Orefice, his department started training hourly employees to be sous chefs in 1997. Since then they have been replacing managers with chef/managers. Orefice says the chef/managers', unit chefs' and cooks' training was crucial to the culinary-driven program. Aside from the usual in-house training, the department brought in restaurant consultant Hospitality Works to help train staff.


Related Articles

  • Visiting chef program lets Princeton students feast on exotic animals.  // Nation's Restaurant News;12/3/2001, Vol. 35 Issue 49, p14 

    Reports on the serving of Thai-French cuisine to the students in Princeton University during the chef visiting program in New Jersey. Historical background of the program; Enumeration of foods served during the program; Reasons for implementation of the program.

  • Princeton U. brings in a 4-star chef.  // FoodService Director;4/15/97, Vol. 10 Issue 4, p2 

    Features the Great Chefs of Chicago Series which was offered at Princeton University, in which four-star restaurant Chef Bernard Cretier of Le Vichyssois in McHenry Illinois offered advice. Statements from fsd Stuart Orefice; Information on special meals offered at the series.

  • NOW SERVING GOOD FOOD, FAST: Princeton breaks tradition with (and in) new campus center. Chater, Amanda // FoodService Director;12/15/2000, Vol. 13 Issue 12, p40 

    Provides information on the Frist Campus Center, a foodservice center in Princeton University in New Jersey. Reasons for the success of the facility; Menus served at food stations in the food center; Schedule of service and ordering process at the food stations; Role of employee training for...

  • Former "Chef for Hire" Reaches Heights.  // Food Management;Jun2005, Vol. 40 Issue 6, p24 

    The article presents an interview with Robert Harbison, executive chef for Princeton University Dining Services. At his present position he oversees menus and dining operations at the university. His position also involves him in Princeton Dining's Visiting Chef Series. Harbison took his degree...

  • On The Clock.  // FoodService Director;8/15/2007, Vol. 20 Issue 8, p20 

    An interview with Stuart Orefice, director of Dining Services at Princeton University in New Jersey, is presented. He states that he played basketball and was fairly decent. He states that he does the scoreboard at basketball games as a volunteer. He mentions that the most difficult part of...

  • A Sweet Escape. Lefebvre, Joanna // Food Management;Aug2007, Vol. 42 Issue 8, p106 

    The article presents cheesecakes as a perennial favorite and a winning combination abound dessert. Culinary concept coordinator at Princeton University Robert E. Harbison made a toasted sesame cheesecake with oreo crust. Unidine's Celebrations Gourment Catering head pastry chef Sara Polsonetti...

  • Vision Rewarded.  // Food Management;Dec2000, Vol. 35 Issue 12, p12 

    Presents the winners of the 2000 Menu Visionary Awards by the Food Group and Creative Food Solutions. Recognition of David Henry, director of Wood Dining Services; Citation of Stuart Orefice, director of Princeton University; Commendation of Bill Post, president of Restaurant Associates.

  • Top chefs get behind Indigenous training.  // Open House International;Sep2012, Vol. 37 Issue 3, p3 

    The article reports that chefs from Sydney, Australia's top restaurants have partnered to create the new National Indigenous Culinary Institute, aimed at providing indigenous trainees with the skills as well as training required to work in finest dining establishments of the country.

  • Double identity.  // Architectural Record;Oct1989, Vol. 177 Issue 12, p118 

    Details the design of the Class of 1927/Clapp Hall, a dormitory at Princeton University in Princeton, New Jersey, designed by Koetter, Kim & Associates, Architects.


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics